Rigatoni in a glossy tomato-vodka cream sauce with Calabrian-style chile heat, butter, onion, garlic, and plenty of parmesan for a rich, restaurant-inspired finish.
By james
Servings
4
1 lb Rigatoni
4 L Water
2 tsp Salt
4 tbsp Unsalted butter
1 tbsp Olive oil
1 piece Yellow onion
4 clove Garlic
0.75 cup Tomato paste
0.25 cup Vodka
2 tbsp Calabrian chile paste
1 cup Heavy cream
1.25 cup Vegetarian Parmesan-style cheese
0.5 tsp Black pepper
Calories
787 kcal
Protein
24g
Carbs
42g
Fat
57g
Fiber
6g
Sugar
12g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Cook Pasta
1. Bring the water to a boil in a large pot. Season with salt, then cook the rigatoni until just shy of al dente according to the package, usually 1 to 2 minutes less than directed. Reserve about 1.5 cups of the pasta water, then drain the rigatoni.
1 lb Rigatoni,
4 L Water,
2 tsp Salt
Make Sauce
2. Meanwhile, melt the unsalted butter with the olive oil in a large skillet over medium heat. Add the yellow onion and cook until very soft and lightly golden, about 6 to 8 minutes. Add the garlic and cook for 30 seconds.
3. Stir in the tomato paste and Calabrian chile paste. Cook, stirring often, until the tomato paste darkens slightly and looks glossy, about 3 to 4 minutes.
0.8 cup Tomato paste,
2 tbsp Calabrian chile paste
4. Add the vodka and simmer until reduced and no longer smells sharp, about 2 minutes. Lower the heat, stir in the heavy cream, and cook until the sauce is smooth and vividly orange-red, about 2 minutes.
0.2 cup Vodka,
1 cup Heavy cream
Finish Pasta
5. Add the rigatoni to the skillet with a splash of the reserved pasta water. Toss over medium heat for 1 to 2 minutes until the sauce coats the rigatoni. Add most of the Vegetarian Parmesan-style cheese and the black pepper, tossing vigorously. Add more pasta water as needed until the sauce is glossy and clings to the pasta.
1 lb Rigatoni,
4 L Water,
1.2 cup Vegetarian Parmesan-style cheese,
0.5 tsp Black pepper
6. Taste and adjust with a little more salt if needed. Serve immediately with the remaining Vegetarian Parmesan-style cheese over the top.
2 tsp Salt,
1.2 cup Vegetarian Parmesan-style cheese
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
By james