Spicy Rigatoni Alla Vodka Recipes
SPICY RIGATONI ALLA VODKA
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
- In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
- Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.
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- Cook pasta in a large pot of generously salted water according to package directions for al dente; before draining, ladle 1 cup pasta water into a large, heatproof bowl. Drain cooked pasta. Whisk cream into reserved pasta water. Set aside.
- Melt butter with oil in a Dutch oven or other heavy-bottomed pot over medium. Add shallots and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add tomato paste and crushed red pepper; cook, stirring often, until tomato paste starts to darken, 3 to 4 minutes. Add vodka; cook, stirring constantly, until mixture is smooth, about 1 minute.
- Reduce heat to low and add reserved cream mixture, several grinds of black pepper, and remaining ½ teaspoon salt. Stir until combined, about 1 minute; add pasta and toss to coat. Serve topped with several more grinds of black pepper.
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