I didn’t measure out my ingredients exactly but I’ll try to give an estimate:
Ingredients:
– olive oil
– 1 yellow or white onion, diced
– 6 cloves garlic, minced
– 8 calabrian chilies, finely chopped (can replace with 2 tbsp red pepper flakes)
– 8 tbsp tomato paste
– 1 cup vodka or dry white wine
– 1 1/2 cups heavy cream
basil, around 4-5 leaves (can use dried as well)
– 1/2 cup grated parmesan cheese, plus extra for topping
– finely chopped parsley for garnish
– 16 oz rigatoni
– salt and pepper to taste
Steps:
1) Bring salted water to a boil and cook pasta 1 minute before al dente according to package directions. Make sure to reserve 1 cup pasta water.
2) While pasta is cooking, bring a pan to medium heat and sauté onions with olive oil and a pinch of salt. After onions become translucent, add garlic and chilies.
3) After garlic becomes fragrant, add tomato paste and stir. Cook until caramelized, around 5 minutes.
4) Deglaze the pan with vodka and cook it down until reduced, around 1/4 liquid.
5) Add heavy cream and stir until color is uniform. Add basil and grated parmesan cheese, then stir until cheese is fully melted.
6) Lower heat to medium-low and reduce sauce to thicken. At this point, add salt and pepper to taste. Add pasta and stir, then add pasta water until desired consistency. Cook until pasta is al dente.
7) Serve with freshly grated parmesan cheese and parsley.
It was slightly spicy, but more chilies or red pepper flakes can be added for more spice. Enjoy!
FrankiePoops on
This looks fantastic.
And that’s coming from a NYer of italian heritage.
3 Comments
That looks sooooo good. What’s in your sauce?
I didn’t measure out my ingredients exactly but I’ll try to give an estimate:
Ingredients:
– olive oil
– 1 yellow or white onion, diced
– 6 cloves garlic, minced
– 8 calabrian chilies, finely chopped (can replace with 2 tbsp red pepper flakes)
– 8 tbsp tomato paste
– 1 cup vodka or dry white wine
– 1 1/2 cups heavy cream
basil, around 4-5 leaves (can use dried as well)
– 1/2 cup grated parmesan cheese, plus extra for topping
– finely chopped parsley for garnish
– 16 oz rigatoni
– salt and pepper to taste
Steps:
1) Bring salted water to a boil and cook pasta 1 minute before al dente according to package directions. Make sure to reserve 1 cup pasta water.
2) While pasta is cooking, bring a pan to medium heat and sauté onions with olive oil and a pinch of salt. After onions become translucent, add garlic and chilies.
3) After garlic becomes fragrant, add tomato paste and stir. Cook until caramelized, around 5 minutes.
4) Deglaze the pan with vodka and cook it down until reduced, around 1/4 liquid.
5) Add heavy cream and stir until color is uniform. Add basil and grated parmesan cheese, then stir until cheese is fully melted.
6) Lower heat to medium-low and reduce sauce to thicken. At this point, add salt and pepper to taste. Add pasta and stir, then add pasta water until desired consistency. Cook until pasta is al dente.
7) Serve with freshly grated parmesan cheese and parsley.
It was slightly spicy, but more chilies or red pepper flakes can be added for more spice. Enjoy!
This looks fantastic.
And that’s coming from a NYer of italian heritage.