🚨 GUEST CHEF ALERT!!! 🚨
This recipe has become a family favourite thanks to my niece Erin, who is also known to make pasta from scratch on occasion. The beauty of this meal is its outstanding ratio of deliciousness to time spent cooking. It’s simple, fast and exquisite!
🥱 TL;DR (read on for the full recipe)
- Cook a bunch of rigatoni or similar pasta. Saving some pasta water when you drain it.
- Saute shallots and garlic in a large skillet. Add tomato paste, vodka, and cream.
- Season with salt, pepper, and red pepper flakes, add rigatoni, and finish with butter, parm, and a little pasta water.
Full recipe
Cooking time
- 20 min
Ingredients
| Amount | Ingredients |
|---|---|
| 1 - 2 | shallots, diced |
| 2 - 3 | cloves garlic |
| olive oil | |
| 6oz can | tomato paste (or equivalent to that amount if you use a tube of paste) |
| 2 tbsp | vodka |
| 1 cup | heavy cream |
| salt | |
| pepper | |
| red pepper flakes | |
| grated parmesan cheese | |
| 2 tbsp | butter |
| basil (if you’re feeling fancy) | |
| 450 g | rigatoni (basically a bag) |
Steps
- Cook rigatoni pasta al dente- be sure to save some pasta water.
- Cook down the garlic and shallots in a good bit of olive oil until the shallots are softened.
- Add in tomato paste and let that cook off for a few minutes - until it’s not as bright in color.
- Add in vodka and stir until the liquid is cooked off.
- Add in heavy cream and stir until combined. Then season to taste with salt, pepper, and a generous amount of red pepper flakes.
- Reduce heat to low. Add in your rigatoni. Add butter, a good sprinkle of parm, and a bit of your pasta water to bring everything together.
To serve
Serve with a bit of basil and more parm!
Thanks again to Erin, Let’s Dough’s first guest contributor!
You can see what else Erin has going on over on her Instagram page.