Ingredients:

• 12 oz (375 g) lean ground Ontario pork
• 1/2 cup (125 mL) finely chopped red onion
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) each hot pepper flakes and salt
• 1/3 cup (75 mL) vodka
• 1/4 cup (60 mL) tomato paste
• 1 1/2 cups (375 mL) 35% whipping cream
• 1 pkg (410 g) rigatoni pasta
• 2 tbsp (30 mL) chopped fresh basil
• Fresh grated Parmesan cheese

Cooking Instructions:

1. In a large non-stick skillet, cook pork, onion, garlic, hot pepper flakes and salt over medium-high heat; breaking up pork with back of spoon for about 5 minutes or until no longer pink.
2. Stir in vodka and bring to a boil. Stir in tomato paste until coated. Add cream and bring to a simmer. Simmer for about 5 minutes or until thickened slightly.
3. Meanwhile, in a pot of boiling salted water, cook pasta for about 9 minutes or until al dente.
4. Remove 1/2 cup (250 mL) of cooking water and then drain pasta well. Return pasta to pot and add sauce.
5. Drizzle in some of the pasta water to moisten, if needed. Stir in basil and serve in shallow bowls. Sprinkle with cheese, if desired.