2 cloves garlic, minced
|Rigatoni with Spicy Tomato-Vodka Sauce|
2 Tablespoons extra virgin olive oil
1- 28 ounce can diced tomatoes
3 Tablespoons vodka
1/2 cup Parmesan Reggiano, grated
1/4 cup Italian flat-leaf parsley
3 Tablespoon heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 pound rigatoni
1/4 cup sliced basil leaves
Bring a large pot of well-salted water to a boil.
In a large saucepan over medium-high heat, heat garlic and red pepper flakes in the oil until fragrant (about 30 seconds). Add the tomatoes and vodka and bring to a boil, reduce the heat to a simmer and cook to intensify the flavors and the sauce reduces by about 1/4, (10-15 minutes).
Puree the tomato sauce in the blender and return to the saucepan. Stir in 1/4 cup of the Parmesan, the parsley, cream, salt and pepper. Simmer to reduce the sauce slightly, about 5 minutes.
Turn the heat to low, cover and keep warm.
Meanwhile, cook the pasta, stirring occasionally, until tender (about 10-12 minutes).
Drain well and return the pasta to the pot. Add the sauce and cook, stirring to let the pasta absorb some of the sauce. Serve immediately and sprinkle with the remaining 1/4 cup Parmesan and top with sliced basil leaves.
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