'01 Canaletto Montepulciano D'Abruzzo

[Innkeeper]

The last time we were in Portland we picked up a couple of more '03s at Micucci's for $7.99 ea. Popped a bottle tonight with Rigatoni in Pink Vodka Sauce, Italian chicken sausages, and salad.
Pink Vodka Sauce is something we found in the Mohawk Valley area in New York. This one came from cooks.com:

1 lb Rigatoni
5 T Butter
2/3 C Vodka
1/4 tsp Red pepper flakes
1 14 1/2 oz can Muir Glen Fire Roasted diced tomatoes lightly pureed
1/2 tsp Salt
3/4 C Freshly grated Parmesean
3/4 C Heavy cream

Cook Rigatoni for 14 minutes and drain. In the same pot melt the butter and add Vodka and red pepper flakes; simmering for two minutes. Add tomatoes and cream and simmer an additional five minutes, adding salt at end. Return drained Rigatoni to pot with cheese, and simmer on very low heat for ten minutes or so until pasta absorbes most of the sauce. Serve.

You can serve half of the sauce with a half pound of pasta and half the cheese as we did tonight; saving the remaining 1 1/2 cups of sauce and half a box of pasta for another night.