1 chopped clove of garlic and sauté slightly. On a medium low heat.
Once the onion with the garlic has soften add in 1 tsp of chili flakes and continue to saute for an other 1 minute
Next add 80 ml of vodka and let it reduce by 80-90%
Once the vodka is reduced add
300 g of tomato sauce or caned tomatoes and cook it for approximately 2 minutes on a low heat or until your tomato sauce starts bubbling, then add 120 ml of heave cream and simmer for 2-3 minutes.
Meanwhile prepare a pot with boiling water and salt and boil your pasta or rigatoni according to package directions.
Once the pasta is boiling take ¼ of the water and add it to your sauce and simmer for an other 2-3 minutes.
Last season with salt and pepper and once your sauce is nice and creamy add in your drained pasta, some parmesan cheese and toss to combine.
If you ant to see how its made Full video of the recipe here
Interesting recipe. You’ve definitely done something unique with this. It’s a small portion and I would hate making this recipe because there is so little, I want to be a pig and eat like 4 servings bc it’s so good. Also if you are buying fresh basil leaves then I would suggest using them for more than just garnish, when I have the luxury of fresh Basil I love cutting them up and mixing it in with the sauce, adds so much great flavor. Props for the fat rigatoni and slices of parm though, that’s so cool. I also think you could experiment adding a tbsp of butter with the olive oil in the beginning. I also love incorporating pork, old chef I worked with used bacon bits and he was adamant on the flavor they added. I use prosciutto. This recipe in particular i think would be good with sun dried tomatoes, which I’ve used before in my recipe but I’ve ended up axing them because I settled on a really smooth texture sauce. I think you could also experiment with fire roasted diced tomatoes. Having a little bit of tomato on the fork with those big rigatoni would give a big burst of acidity and be delicious. Bravo! Love your work on this. I’ve also never tried red onion before but I think that’s a cool idea, it’s what they would use in Italy
3 Comments
[Recipe](https://youtu.be/eZuoEEKdKos)
1 tbsp Olive oil
1/2 Diced red Onion or 1 Diced Shallot
1 Chopped Clove Of Garlic
1 tsp Chili Flakes
80 ml Vodka
300 G Tomato Sauce Or Canned Tomatoes
120 ml Heavy Cream
1/4 Cup Pasta Water
Pasta Or Rigatoni
Parmesan
Basil Leaves
Salt, Pepper
In a pot or a pan add
1 tbsp of olive oil
½ diced red onion or 1 diced shallot
1 chopped clove of garlic and sauté slightly. On a medium low heat.
Once the onion with the garlic has soften add in 1 tsp of chili flakes and continue to saute for an other 1 minute
Next add 80 ml of vodka and let it reduce by 80-90%
Once the vodka is reduced add
300 g of tomato sauce or caned tomatoes and cook it for approximately 2 minutes on a low heat or until your tomato sauce starts bubbling, then add 120 ml of heave cream and simmer for 2-3 minutes.
Meanwhile prepare a pot with boiling water and salt and boil your pasta or rigatoni according to package directions.
Once the pasta is boiling take ¼ of the water and add it to your sauce and simmer for an other 2-3 minutes.
Last season with salt and pepper and once your sauce is nice and creamy add in your drained pasta, some parmesan cheese and toss to combine.
If you ant to see how its made Full video of the recipe here
https://youtu.be/eZuoEEKdKos
not italian food
Interesting recipe. You’ve definitely done something unique with this. It’s a small portion and I would hate making this recipe because there is so little, I want to be a pig and eat like 4 servings bc it’s so good. Also if you are buying fresh basil leaves then I would suggest using them for more than just garnish, when I have the luxury of fresh Basil I love cutting them up and mixing it in with the sauce, adds so much great flavor. Props for the fat rigatoni and slices of parm though, that’s so cool. I also think you could experiment adding a tbsp of butter with the olive oil in the beginning. I also love incorporating pork, old chef I worked with used bacon bits and he was adamant on the flavor they added. I use prosciutto. This recipe in particular i think would be good with sun dried tomatoes, which I’ve used before in my recipe but I’ve ended up axing them because I settled on a really smooth texture sauce. I think you could also experiment with fire roasted diced tomatoes. Having a little bit of tomato on the fork with those big rigatoni would give a big burst of acidity and be delicious. Bravo! Love your work on this. I’ve also never tried red onion before but I think that’s a cool idea, it’s what they would use in Italy