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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and Calabrian chili paste, cooking for an additional minute.
- 3
Add Vodka and Tomatoes
Pour in the vodka and allow it to simmer for about 2-3 minutes, letting the alcohol evaporate. Add the crushed tomatoes and stir well. Season with salt and black pepper.
- 4
Incorporate Cream
Lower the heat and stir in the heavy cream. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
- 5
Mix Pasta and Sauce
Add the cooked rigatoni to the skillet, tossing to coat the pasta in the vodka sauce. Stir in the grated Parmesan cheese and adjust seasoning as needed.
- 6
Serve
Plate the rigatoni alla vodka and top each serving with a generous piece of burrata cheese. Garnish with fresh basil leaves.
