Spicy Vodka Rigatoni
Rigatoni in a blushing tomato cream sauce with chilli heat and a splash of vodka for depth.
Ingredients
Quantities for 4. Tick things off as you go.
Method
Start the sauce
Heat the oil in a large deep pan over medium heat. Cook the onion for 6 minutes until soft. Add the garlic and chilli flakes for 1 minute.
Caramelise the purée
Add the tomato purée and cook for 2 minutes, stirring, until it darkens to brick red.
Add the vodka
Pour in the vodka and let it bubble for 2 minutes until the sharp smell has cooked off.
Simmer
Add the crushed tomatoes and salt and simmer for 10 minutes, until thick. Stir in the cream and simmer for 2 minutes.
Cook the pasta
Meanwhile, cook the rigatoni in well-salted boiling water until 1 minute short of al dente. Keep a mug of the cooking water, then drain.
Finish
Tip the pasta into the sauce with the parmesan and a splash of pasta water. Toss over medium heat for 1 to 2 minutes until glossy. Top with basil and extra parmesan.
Nutrition per serving
705 kcal · protein 19 g · carbs 94 g · fat 28 g · fibre 6 g. This is an estimate, not a lab measurement.
Allergens
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How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
