Vodka Riserva Recipe
rigatoni, vodka sauce, spicy nduja, hot calabrian peppers, parmesan
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
Making Vodka Sauce
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 3
Add Nduja
Add the nduja to the skillet and cook for about 2-3 minutes, stirring frequently until it starts to melt and meld with the oil.
- 4
Deglaze with Vodka
Pour in the vodka and let it simmer for about 5 minutes until the alcohol has mostly evaporated.
- 5
Incorporate Tomatoes and Cream
Stir in the crushed tomatoes and bring the mixture to a gentle simmer. After 10 minutes, add the heavy cream and mix well. Allow to simmer for another 5 minutes.
- 6
Season the Sauce
Season with salt and black pepper to taste. Add the chopped hot Calabrian peppers and stir to combine.
Combining and Serving
- 7
Mix Pasta with Sauce
Add the cooked rigatoni to the vodka sauce and toss to coat. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
- 8
Serve
Remove from heat and serve immediately, garnished with grated Parmesan cheese.
