A rich, glossy tomato-cream vodka sauce with Calabrian chile heat, butter, shallots, and plenty of Pecorino-style vegetarian hard cheese tossed with rigatoni.
By james
Servings
4
1 lb Rigatoni
2 tbsp Olive oil
2 piece Shallot
3 clove Garlic
2 tbsp Calabrian chile paste
0.75 cup Tomato paste
0.25 cup Vodka
1 cup Heavy cream
4 tbsp Unsalted butter
1 cup Pecorino-style vegetarian hard cheese
2 tsp Kosher salt
1 tsp Black pepper
Calories
746 kcal
Protein
24g
Carbs
40g
Fat
53g
Fiber
6g
Sugar
15g
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Pasta
1. Bring a large pot of water to a boil and season it with kosher salt. Cook rigatoni until just shy of al dente according to the package, about 1 to 2 minutes less than directed. Reserve about 2 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 shallot and cook until softened and lightly golden, about 3 to 4 minutes. Stir in garlic and cook for 30 seconds.
2 tbsp Olive oil,
2 piece Shallot,
3 clove Garlic
3. Add Calabrian chile paste and tomato paste. Cook, stirring often, until the tomato paste darkens slightly and looks glossy, about 4 to 5 minutes.
2 tbsp Calabrian chile paste,
0.8 cup Tomato paste
4. Pour in vodka and simmer until reduced by about half, about 2 minutes. Stir in heavy cream, half of the unsalted butter, black pepper, and a splash of pasta water. Simmer gently until smooth, rich, and bright orange-red, about 2 to 3 minutes.
0.2 cup Vodka,
1 cup Heavy cream,
2 tbsp Unsalted butter,
1 tsp Black pepper
Finish
5. Add rigatoni to the skillet and toss over medium-low heat until the sauce coats the pasta. Add Pecorino-style vegetarian hard cheese a handful at a time, tossing well. Loosen with more pasta water as needed until the sauce is glossy and clings to the rigatoni.
1 lb Rigatoni,
1 cup Pecorino-style vegetarian hard cheese
6. Turn off the heat and stir in the remaining unsalted butter until melted and emulsified. Taste and adjust with more kosher salt if needed. Serve immediately with extra Pecorino-style vegetarian hard cheese on top.
2 tbsp Unsalted butter,
1 cup Pecorino-style vegetarian hard cheese,
2 tsp Kosher salt
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By james