Rigatoni alla Vodka with Rosemary & Lemon Haricots Verts

Photo by Katie Kay

I've made several variations of this recipe in the past and typically I make it with Italian sausage, which is fantastic.  Tonight I had to make do with pantry staples because this was a last-minute throw-together meal, so it ended up vegetarian.  Matt didn't smash his plate down to the floor in protest, so I guess he was okay with it.   And yes, vodka is a pantry staple.
We went to a nearby Farmer's Market today to pick up fruits and veggies.  Typically our favorite way of eating green beans is his Aunt Camellia's recipe with canned green beans, butter, and bacon bits, simmered for hours.  But we also enjoy Green Beans Marinara using fresh ones.  I searched on Pinterest today for a new fresh green bean recipe and found this one.  It was okay, but I wouldn't make it again.  It sure did make the kitchen smell great, though!
My measurements for the vodka sauce are estimates for the spices because I just eyeballed as I shook them in the pot.  I think it would be hard to mess this up, and you can probably do the same.  You might want to saute an onion before adding your tomato sauce, but I didn't have one.  If you do, you can omit the dried minced onions.
Rigatoni alla Vodka by Katie Kay
28oz can crushed tomatoes 28oz can tomato sauce 3 Tbsp minced garlic 1 tsp dried minced onion 2 tsp Italian seasoning 1 tsp dried basil 1 tsp dried oregano 1 bay leaf 1 cup vodka 1/2 cup heavy cream salt and pepper to taste Rigatoni noodles
Combine all ingredients except cream and noodles in a pot or dutch oven.  Simmer for at least 30 minutes or a few hours if you have the time, stirring occasionally.  
Cook rigatoni noodles according to package directions.  
Before serving, add cream to vodka sauce and stir to combine.  Add noodles to vodka sauce and serve topped with parmesan cheese.