"From ours to Yours"
1 eggplant, sweet onion, olive oil, petite peas, heavy cream, black pepper, tomato sauce grated locatelli cheese, favorite rigatoni pasta.
Prepare – Boil water and begin cooking the pasta, Finely Chop the onions, cut the Eggplant into ½ “ small cubes, pour olive in sauce pan, mix in the onions and eggplant, then petite peas, when eggplant is cooked turn to high heat the add in ¾ cup of vodka, ensure the alcohol cooks off, switch to low heat stir in heavy cream, then add red sauce for color, add black pepper, turn off heat add grated cheese, blend till desired color. Drain pasta and add pasta to serving bowl, pour vodka sauce over past and serve.!
Joe D & Stacey