Vodka Rigatoni Recipe
breaded chicken cutlet, vodka sauce, parmesan & rustic bread
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Ingredients
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Ingredients for Vodka Rigatoni
Method
Directions for Vodka Rigatoni
Cook the Pasta
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
Prepare the Vodka Sauce
In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and diced onion. Sauté until the onion is translucent, about 3-4 minutes.
Add Tomatoes and Vodka
Stir in the crushed tomatoes and vodka. Simmer for about 5-7 minutes, allowing the alcohol to cook off.
Incorporate Cream and Cheese
Reduce the heat to low and stir in the heavy cream and parmesan cheese. Season with salt and black pepper. Cook for an additional 2-3 minutes until the sauce is creamy and well combined.
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. Stir in fresh basil just before serving.
Prepare Chicken Cutlet
In a separate pan, cook the breaded chicken cutlets over medium heat until golden brown and cooked through, about 5-7 minutes per side.
Serve
Plate the rigatoni topped with additional parmesan cheese and serve with the breaded chicken cutlet and rustic bread on the side.