Rigatoni Alla Spicy Vodka
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Follow Shadeh @chefshanef |A rich and creamy vodka pasta made with TAZAH Tomato Paste and Olive Oil. This restaurant-style favorite combines a velvety tomato cream sauce with a touch of Calabrian chili for the perfect balance of flavor and heat.
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Ingredients
- 2 lbs rigatoni pasta
- 1½ shallots finely minced
- 9 garlic cloves finely minced
- 9 oz TAZAH Tomato Paste
- 50 ml vodka
- 2 16 oz containers heavy cream
- 1 cup reserved pasta water
- 1 –2 cups freshly grated Parmigiano Reggiano
- 1 –2 tablespoons Calabrian chili paste
- 2 tablespoons TAZAH Olive Oil
- 5 tablespoons unsalted butter
- Salt to taste
- Garlic powder to taste
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat TAZAH Olive Oil over medium heat.
- Add the shallots and cook until softened.
- Add the garlic and cook until fragrant.
- Stir in the TAZAH Tomato Paste and cook for several minutes until deepened in color.
- Add the vodka and cook until slightly reduced.
- Stir in the heavy cream and Calabrian chili. Simmer gently until smooth and creamy.
- Add the butter and mix until melted and incorporated.
- Toss in the cooked rigatoni and gradually add the reserved pasta water as needed to loosen the sauce.
- Stir in the Parmigiano Reggiano until melted and creamy.
- Season with salt and garlic powder to taste.
- Serve immediately with additional Parmigiano Reggiano if desired.
Video
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Explore the ingredients
- rigatoni pasta
- shallots
- garlic cloves
- TAZAH Tomato PasteBrowse our catalog
- vodka
- 16 oz containers heavy cream
- reserved pasta water
- –2 cups freshly grated Parmigiano Reggiano
- –2 tablespoons Calabrian chili paste
- TAZAH Olive OilShop on Amazon
- unsalted butter
- SaltBrowse our catalog
- Garlic powderBrowse our catalog
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