Rigatoni Alla Vodka
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 😉
Ingredients
- 4 oz Tomato paste
- 2 tbsp Calabrian chiles
- 1 Shallot, brunoise, large
- 1 Garlic clove, minced
- ½ tsp Fish sauce
- Black pepper, to taste
- 1 tbsp Crushed red peppers
- 10 Basil leaves, chiffonade + more for topping
- 2 oz Vodka
- ¼ cup Mascarpone
- ¼ cup Heavy cream
- 2 tbsp Butter
- ¼ cup Parmigiano reggiano , and more for topping
- 1 lb Rigatoni
Instructions
- First, sauté your shallot and garlic with a bit of olive oil for 2 minutes on medium heat. Then, add in crushed red peppers, Calabrian chiles and tomato paste. Sauté for 3 minutes.
- Secondly, add in basil leaves, black pepper and fish sauce. Then, sauté 2 minutes.
- Deglaze with vodka. Let it fully absorb and cook off heat, 2 minutes.
- Bring water to a boil and salt like the ocean. Then, add in rigatoni and cook 2 minutes less than package directions.
- Add in 1/2 Parmigiano to the sauce, along with the mascarpone and heavy cream. Then, cook for 2 minutes 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 Parmigiano, more basil and the butter.
- Serve it with more Parmigiano, crushed red peppers and a drizzle of olive oil.
Nutrition
Calories: 1360kcal, Carbohydrates: 188g, Protein: 41g, Fat: 42g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 100mg, Sodium: 962mg, Potassium: 1308mg, Fiber: 12g, Sugar: 16g, Vitamin A: 3578IU, Vitamin C: 36mg, Calcium: 305mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.