Vodka Piccanté Recipe
Spicy vodka sauce, basil, pecorino, rigatoni
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Ingredients
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Sauce Ingredients
Pasta Ingredients
Method
Sauce Preparation
- 1
Sauté Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1-2 minutes.
- 2
Add Spices
Add the crushed red pepper flakes to the garlic and sauté for another minute, stirring constantly to prevent burning.
- 3
Combine Tomatoes and Vodka
Pour in the crushed tomatoes and vodka, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low.
- 4
Add Cream and Season
Stir in the heavy cream, salt, and black pepper. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
- 5
Finish with Basil and Cheese
Remove from heat and stir in the chopped basil and grated Pecorino cheese until melted and well-combined.
Pasta Cooking
- 6
Boil Water for Pasta
In a large pot, bring water to a boil and add 1 tablespoon of salt.
- 7
Cook Rigatoni
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 8
Drain and Combine
Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the rigatoni. Add the drained pasta to the skillet with the vodka sauce and toss to combine, adding reserved pasta water as needed to reach desired consistency.