SPICY VODKA RIGATONI

SPICY VODKA RIGATONI

Serves 4

Ingredients

  • 1 lb Frankies 457 Foods Rigatoni
  • 2 tablespoons Frankies 457 Foods Extra-Virgin Olive Oil
  • 1 medium yellow onion, finely minced
  • 2 garlic cloves, finely minced*
  • 2 tablespoons tomato paste
  • 3 ounces vodka
  • 1 28-ounce can whole peeled tomatoes, preferably Bella di Napoli, crushed by hand
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 8 ounces stracciatella cheese
  • 1/2 teaspoon Aleppo pepper, plus more to taste
  • Frankies 457 Foods Calabrian Chili Oil, for finishing

Step by step

  1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and translucent but not browned.

  2. Add the tomato paste and cook, stirring frequently, until it darkens to a deep brick red, about 3 to 5 minutes.

  3. Add the vodka and cook, stirring and scraping up anything stuck to the bottom of the pan, until the alcohol has mostly cooked off and the mixture has reduced slightly.

  4. Add the tomatoes and season with salt and black pepper. Bring to a gentle simmer and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.

  5. Stir in the heavy cream and simmer for another 2 to 3 minutes. Blend until smooth using an immersion blender.

  6. Meanwhile, bring a large pot of generously salted water to a boil. Add the Frankies 457 Foods Rigatoni and cook until just shy of al dente. Reserve about 1 cup of pasta cooking water, then drain.

  7. Return the vodka sauce to a large skillet over medium-low heat. Stir in the butter and Parmesan until melted and the sauce is smooth and glossy. Add the rigatoni and toss vigorously until the pasta is thoroughly coated, adding a splash of reserved pasta water as needed to loosen the sauce. Taste and adjust the seasoning.

  8. Divide among bowls and finish each with stracciatella, additional Parmesan, Aleppo pepper, and a generous drizzle of Frankies 457 Foods Calabrian Chili Oil.
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