Rigatoni in Vodka Sauce

Ingredients

• 15 ounce creamy alfredo sauce bertolli®
• 0.3 cup chicken broth 
• 16 ounce penne pasta cooked drained
• 1 clove garlic finely chopped
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 24 ounce tomato basil sauce bertolli®

Equipment

• sauce pan

Directions

1. Heat olive oil in 2-quart saucepan over medium-high heat and cook onion 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in vodka and cook 1 minute. Stir in sauces. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring frequently, 4 minutes.
2. Serve over hot rigatoni and sprinkle, if desired, with fresh basil.