Spicy Vodka Rigatoni

Spicy, Creamy, Salty, perfecccct.

I made this pasta for an Italian dinner party a few weeks ago and it was by far the favorite dish. There’s just something unbeatably comforting about a creamy, tomato pasta. I topped mine with generous shavings of parmesan, crispy proscuitto and fresh basil but you could also do burrata, Italian parsley, chives or even pancetta. I’d also advise making a little extra because this makes thee most incredible leftovers, especially after a bit of a party.

Serves 5, generously

Ingredients:

• Rigatoni x 1 box

• Tomato paste x 2/3 cup

• Yellow onion x 1, medium sized onion chopped fine

• Olive oil x 2 Tbsp

• Garlic cloves x 4, minced

• Vodka x 1/4 cup

• Heavy cream x 3/4 cup

• Chili flakes x 2 teaspoons

• Salt and pepper to taste

Garnish:

• Fresh basil

• Parmesan

• Prosciutto, crispy (cook in a pan like bacon until crisp and break into smaller bits)

Method:

1. Bring a large pot of water to boil with a generous sprinkle of salt, this will be for cooking the rigatoni later on.

2. In a large frying pan on medium heat drizzle in the olive oil before sautéing your finely chopped yellow onion, garlic and chili flakes until soft and fragrant. Roughly 5-8 minutes.

3. Add in tomato paste and stir to combine. Saute for 5 more minutes before deglazing the pan with the vodka. Continue to cook the vodka down for a further 5 minutes.

4. Lower the heat to a simmer and pour in the heavy cream stirring until everything is well combined and has formed a luscious tomato cream sauce.

5. Cook the pasta according to box instructions until “al dente” then remove a 1/2 cup of pasta water from the pot and whisk it into the tomato sauce mixture.

6. Drain the remaining water from the pasta and toss through the tomato sauce until all the rigatoni is fully coated and glossy.

7. Serve on a warm platter and top generously with shaved Parmesan, fresh basil and crispy Proscuitto pieces.

8. Enjoy!!