Vodka sauce is a classic for a reason: it’s simple, flavorful and liked by everyone. How about adding a simple twist that will upgrade your sauce to a whole new level of creamy decadence? Here’s how:
Ingredients:
- 1/2 Pound of Rigatoni
- 1 Cup Heavy cream
- 1 1/2 Tablespoons Tomato Paste
- 3/4 Cup Parmigiano Reggiano
- 2 Shallots
- 6 Cloves minced garlic
- 2 Teaspoons red pepper flakes (or to taste) – will also be used for garnish
- 4 Tablespoons Olive Oil
- 2 Teaspoons black pepper
- 2 Tablespoons chopped fresh parsley
- 1 1/2 ounces Vodka
- Burrata Cheese
Instructions:
- Cook pasta until al dente in salted water. Set aside pasta, saving 1 cup of water pasta was cooked in.
- Using larger skillet over medium heat, add olive oil, then shallots and garlic. Saute’ for 1 minute,
- Add red pepper flakes, tomato paste and vodka. Simmer until vodka evaporates, about a minute.
- Pour in heavy cream and 1/4 cup Parmigiano Reggiano. Season with a small amount of salt and pepper. Stir well and reduce heat to a low simmer.
- Add cooked pasta to the mixture in skillet, increase heat while mixing well. Add the rest of the Parmigiano Reggiano and some of the pasta water. Add as much pasta water as is necessary to achieve a creamy sauce and your desired preference of thickness.
- Serve the pasta in bowls and sprinkle with parsley, a drizzle of olive oil and additional red pepper flakes if desired. Top with a piece of burrata and a bit of Parmigiano Reggiano! Buon Appetito!
