Spicy Rigatoni Alla Vodka

Ingredients:

  • 1 lb rigatoni

  • ½ cup grated Parmesan

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 8 tbsp tomato paste

  • ¾ cup heavy cream

  • ¼ container Jaffa Arbol salsa

  • ½ cup vodka

  • 5 large basil leaves

  • Salt, to taste

  • Pepper, to taste

Instructions:

  1. Boil Pasta: Bring a large pot of salted water to a boil and cook the rigatoni, keeping an eye on it to prevent overcooking.

  2. Cook the Onions: Heat oil in a pan over medium-low heat. Add the diced onions and sweat until softened.

  3. Add Garlic: Once onions are soft, add the minced garlic and cook until fragrant but not burnt.

  4. Cook Tomato Paste: Add the tomato paste and cook it down until caramelized.

  5. Cook the Vodka: Turn the heat to high and add the vodka, cooking it until the alcohol is burned off.

  6. Add Cream and Salsa: Stir in the heavy cream and Jaffa Arbol salsa, mixing thoroughly.

  7. Drain Pasta: Once the pasta is cooked, drain it, reserving 1 cup of the cooking liquid.

  8. Combine Pasta and Sauce: Add the cooked pasta to the sauce along with the grated Parmesan cheese.

  9. Adjust Sauce Consistency: Add the reserved pasta cooking liquid to the sauce, stirring to reach your desired consistency.

Season and Serve: Season with salt and pepper to taste. Serve topped with chopped basil and enjoy.

Rob Mor