Chef Joe Isidor of Arthur & Sons shares his recipe for Spicy Rigatoni Alla Vodka.
Ingredients
Yield: 1 lb (serves 4)
16 oz of rigatoni (Bronze Cut)
5 tablespoons double-concentrated tomato paste
3 cups of heavy cream
1 shallot, sliced
8 cloves of garlic, sliced
1 tablespoon Calabrian chili paste
1/4 cup of chopped speck or prosciutto
1/4 cup Extra Virgin Olive Oil
1 cup grated Pecorino Romano cheese
1/2 cup vodka
1 chunk of Parmigiano Reggiano for shaving
Salt and pepper to taste
Directions
• In a pan, sauté the shallot, garlic, and speck or prosciutto with Extra Virgin Olive Oil and salt and pepper until slightly brown.
• Add tomato paste and chili paste, cook until combined and slightly caramelized.
• Carefully deglaze the pan with vodka and then add heavy cream. Slightly reduce the sauce and add cooked rigatoni. Use pasta water to adjust the sauce if a bit too thick.
• Toss all with Pecorino Romano cheese and plate. Shave fresh Parmigiano Reggiano with a microplane over the top, and enjoy!