Spicy Vodka Rigatoni Recipe
Nduja, Calabrian Chilis, Stracciatella Cheese, Creamy Tomato Sauce, Bread Crumbs
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Ingredients
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Main Ingredients
Breadcrumb Topping
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
- 2
Make the Sauce
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the nduja and cook for about 2-3 minutes until it starts to melt. Stir in the Calabrian chilis and cook for an additional minute.
- 3
Add Tomatoes and Cream
Pour in the crushed tomatoes and season with salt and black pepper. Bring to a simmer and let cook for about 5 minutes. Lower the heat and stir in the heavy cream, mixing until the sauce is well combined. Let it simmer for another 5-7 minutes.
- 4
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- 5
Finish with Stracciatella
Remove the skillet from heat and gently fold in the stracciatella cheese until melted and incorporated into the sauce.
Breadcrumb Topping
- 6
Prepare Breadcrumb Topping
In a bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, and dried oregano. Drizzle with 1 tablespoon of olive oil and mix until the breadcrumbs are evenly coated.
- 7
Toast the Breadcrumbs
Preheat your oven to 180°C (350°F). Spread the breadcrumb mixture on a baking sheet and toast in the oven for about 8-10 minutes or until golden brown, stirring halfway through.
Serving
- 8
Serve the Dish
Plate the spicy vodka rigatoni and sprinkle the toasted breadcrumb topping generously over the top. Serve immediately and enjoy!