A glossy tomato-cream vodka sauce with Calabrian chili heat, butter, and plenty of Pecorino-style richness tossed with rigatoni for a restaurant-style finish.
By james
Servings
4
1 lb Rigatoni
4 L Water
2 tbsp Kosher salt
2 tbsp Olive oil
1 piece Shallot
4 clove Garlic
0.75 cup Tomato paste
2 tbsp Calabrian chili paste
0.25 cup Vodka
1 cup Heavy cream
4 tbsp Unsalted butter
1.25 cup Vegetarian pecorino-style cheese
1 tsp Black pepper
8 piece Basil leaves
Calories
707 kcal
Protein
18g
Carbs
40g
Fat
51g
Fiber
4g
Sugar
19g
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Cook Pasta
1. Bring Water to a boil in a large pot. Season with Kosher salt, add Rigatoni, and cook until just shy of al dente. Reserve some pasta water, then drain the Rigatoni.
1 lb Rigatoni,
4 L Water,
2 tbsp Kosher salt
Make Sauce
2. Meanwhile, heat Olive oil in a large skillet over medium heat. Add Shallot and cook until softened, then add Garlic and cook briefly until fragrant.
2 tbsp Olive oil,
1 piece Shallot,
4 clove Garlic
3. Stir in Tomato paste and Calabrian chili paste. Cook, stirring often, until the Tomato paste darkens slightly and looks glossy.
0.8 cup Tomato paste,
2 tbsp Calabrian chili paste
4. Add Vodka and simmer until mostly reduced. Lower the heat, then stir in Heavy cream, Unsalted butter, half of the Vegetarian pecorino-style cheese, and Black pepper until the sauce is smooth and emulsified.
0.2 cup Vodka,
1 cup Heavy cream,
4 tbsp Unsalted butter,
0.6 cup Vegetarian pecorino-style cheese,
1 tsp Black pepper
Finish Pasta
5. Add the drained Rigatoni to the sauce and toss well. Splash in reserved pasta water as needed until the sauce turns glossy and clings to the Rigatoni. Toss in most of the Basil leaves.
1 lb Rigatoni,
4 L Water,
8 piece Basil leaves
Serve
6. Remove from the heat and toss with the remaining Vegetarian pecorino-style cheese. Serve immediately with the remaining Basil leaves on top.
0.6 cup Vegetarian pecorino-style cheese,
8 piece Basil leaves
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By james