Rigatoni alla vodka
This delicious pasta dish is a great vegetarian meal. Perfect for cooking in a tiny home and super tasty!
30 minute meal - Stove top meal
Equipment
- Large pan
Ingredients
- 1 lb Rigatoni or penne
- 1 Shallot large
- 4 Garlic cloves
- 4 oz Parmesan grated
- 3 tbsp Olive oil
- 4.5 oz double-concentrated tomato paste 1 tube
- 1/2 tsp Crushed red pepper
- 1/2 tsp Black pepper
- 2 oz Vodka
- 3/4 cup Heavy cream
- 1 handful basil to garnish
Instructions
- Start water for pasta in a pot and add a liberal quantity of salt. When boiling, toss the rigatoni in. In the meantime, start work on the sauce.
- Add olive oil to a dutch oven over medium heat. Chop shallots and garlic very finely and add to the pan with oil. Cook until browning at the edges, 5 or 6 minutes. Once the shallots begin to brown, add the tomato paste and red pepper. Cook this until the paste darkens slightly and sticks to the bottom.
- Deglaze the pan with the vodka. Be sure to scrape the bottom of any dark burned bits. As this is boiling, scoop ¼ cup of the pasta water into a bowl and add ¾ cup heavy cream. The pasta water brings the cream up to temperature so that it will not scald when added to the hot pan.
- Reduce the heat to low and slowly stir the cream in. Once the cream is in, add half the grated parmesan a bit at a time while stirring, allowing it to melt into the mix. Then add another half cup of pasta water a bit at a time, stirring the whole time. This thins the sauce. If you’d like the sauce a bit thinner, you can keep adding water a bit at a time, but probably no more than another quarter cup.
- Serve the pasta topped with the remaining parmesan cheese, a few cranks of black pepper, and a bit of chopped fresh basil.
Nutrition
Calories: 590kcalCarbohydrates: 42gProtein: 19gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 70mgSodium: 482mgPotassium: 301mgFiber: 3gSugar: 4gVitamin A: 1142IUVitamin C: 5mgCalcium: 389mgIron: 3mg
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