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Rigatoni Alla Vodka (Carbone Style) for ep.3 of my restaurant series, where I share recipes that I either learned to cook while working in the restaurant industry OR inspired by restaurant dishes 😉.
If you enjoyed this recipe, check out my Roasted Red Pepper Rigatoni!
Why You’ll Love Rigatoni Alla Vodka
This pasta is perfectly balanced, it’s creamy and not too spicy. The fish sauce adds a savory and umami touch (It doesn’t make the recipe fishy at all). The mascarpone and heavy cream is what brings the creaminess into the dish.
Substitutions
You can use any type of pasta you like instead of rigatoni. If you aren’t a fan of spicy, you can adjust the amount of calabrian chili to your liking, as well as the crushed red peppers on top. As for the basil on the top, you can swap out for your favorite herbs. You can also sub the parmigiano for your cheese of choice.
Rigatoni Alla Vodka
Ingredients
- 4 oz tomato paste
- 2 tbsp calabrian chiles
- 1 large shallot, brunoise
- 1 garlic clove, minced
- 1/2 tsp fish sauce
- Black pepper to taste
- 1 tbsp crushed red peppers
- 10 basil leaves, chiffonade + more for topping
- 2 oz vodka
- 1/4 cup mascarpone
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/4 cup parmigiano reggiano + more for topping
- 1 tbsp rigatoni
Directions
- Sautee your shallot & garlic with a bit of olive oil for 2 min on medium heat. Add in crushed red peppers, calabrian chiles and tomato paste. Sautee for 3 minutes
- Add in basil leaves, black pepper and fish sauce. Sautee 2 minutes
- Deglaze with vodka. Let it fully absorb and cook off, 2 minutes
- Bring water to a boil and salt like the ocean. Add in rigatoni and cook 2 min less than package directions
- Add in 1/2 parmigiano to the sauce, along with the mascarpone and heavy cream. Cook for 2 min while mixing together
- Add in pasta to the sauce with some pasta water. Give it some air so it starts getting all glossy and delicious. Adjust for salt at this point
- Finish it off with the rest of the parm, more basil and the butter
- Serve it with more parm, crushed red peppers and a drizzle of olive oil
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
