Difficulty Level: EasyTotal Time: 1 hourServing Size: 3-4 servingsIngredients: Vodka Sauce: • 2 tbsp. extra virgin olive oil • 1/2 yellow onion, finely chopped • 4 garlic cloves, minced • 1/4 cup vodka • 1 28 oz. can crushed San Marzano tomatoes • 1/2 tsp. salt • 1/4 tsp. sugar • 1 sprig basil • 1/2 pint heavy cream Baked Ziti: • 3/4 lb. rigatoni or ziti pasta • 1 cup whole milk ricotta • 1/2 cup whole milk mozzarella, shredded • 1/3 cup Parmigiano Reggiano, finely grated • 1/2 tsp. salt •

One of my favorite recipes to serve for any occasion including holiday dinners is baked ziti. In my family we always serve an Italian baked pasta dish as a first course before our main courses such as turkey, mashed potatoes, and stuffing. This recipe is very similar to my baked ziti recipe but instead I made a delicious pot of vodka sauce in place of my traditional sauce. This is why I named it Drunken Baked Ziti in my video because the vodka sauce really takes this baked pasta to the next…

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Growing up in New York, Penne a la Vodka was a staple at any event catered by an Italian restaurant (of which almost all were). Sports banquets, graduation parties, First Holy Communions...they all had that trusty aluminum pan filled to the brim with this creamy orange goodness. Lately, I've been seeing Vodka Sauce return to fancy restaurant menus, which delights me immensely. In the same vein, Baked Ziti was in the weeknight meal rotation in the household of almost everyone I knew…

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