A rich, creamy tomato-vodka rigatoni with Calabrian chile heat, plenty of parmesan, and a glossy restaurant-style finish.
By james
Servings
4
1 lb Rigatoni
2 tbsp Olive oil
1 piece Yellow onion
4 clove Garlic
2 tbsp Calabrian chili paste
0.75 cup Tomato paste
0.25 cup Vodka
1 cup Heavy cream
3 tbsp Unsalted butter
1.25 cup Parmesan cheese
2 tsp Kosher salt
1 tsp Black pepper
6 piece Fresh basil
Calories
756 kcal
Protein
23g
Carbs
37g
Fat
56g
Fiber
4g
Sugar
10g
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Pasta
1. Bring a large pot of water to a boil and season it with kosher salt. Cook rigatoni until very al dente, about 2 minutes less than package directions. Reserve 1.5 cups of pasta water, then drain.
1 lb Rigatoni,
2 tsp Kosher salt
Sauce
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add yellow onion and cook until soft and lightly golden, 5 to 6 minutes. Stir in garlic and cook for 30 seconds.
3. Add Calabrian chili paste and tomato paste. Cook, stirring often, until the tomato paste darkens slightly and looks glossy, 3 to 4 minutes.
2 tbsp Calabrian chili paste,
0.8 cup Tomato paste
4. Carefully pour in vodka and simmer until almost evaporated, about 2 minutes. Stir in heavy cream, 2 tablespoons unsalted butter, kosher salt, and black pepper. Simmer gently until the sauce is smooth and slightly thickened, 3 to 4 minutes.
0.2 cup Vodka,
1 cup Heavy cream,
2.0 tbsp Unsalted butter,
2 tsp Kosher salt,
1 tsp Black pepper
Finish
5. Add rigatoni to the skillet with about 0.5 cup pasta water. Cook over medium heat, tossing constantly, until the sauce clings to the rigatoni, 1 to 2 minutes.
1 lb Rigatoni
6. Turn the heat to low. Add Parmesan cheese and the remaining unsalted butter, tossing until melted and emulsified. Add more pasta water a splash at a time until the sauce is glossy and coats each piece of rigatoni.
1.0 tbsp Unsalted butter,
1.2 cup Parmesan cheese
7. Tear in fresh basil, toss once, and serve immediately with any remaining Parmesan cheese on top.
1.2 cup Parmesan cheese,
6 piece Fresh basil
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By james