| 1 box | BARILLA Fettuccine Rigate |
| 1 cup | BARILLA Tomato & Basil Sauce |
| 1/2 cup (1 stick) | butter |
| 1/2 cup | vodka |
| 1/2 teaspoon | crushed red pepper flakes (optional) |
| 1 cup | half & half |
| 3/4 cup | freshly grated Parmigiano Reggiano cheese |
| 1/2 cup | freshly grated Romano cheese |
BRING a large pot of water to a bil.
MELT butter in skillet over medium heat. Add vodka and red pepper flakes; simmer 2 minutes.
ADD Tomato and Basil Sauce; simmer 3 minutes, stirring occasionally. Stir in half and half; simmer one minute. Remove from heat; let cool 3 to 4 minutes. Stir in cheeses; mix well.
COOK Fettuccine Rigate according to package directions; drain and return to pot.
POUR sauce mixture over hot Fettuccine and toss.
Substitute milk for half & half.