Rigatoni Nduja Alla Vodka
Rigatoni Nduja Alla Vodka
Ingredients
For the Sauce
- 1 L whipping cream
- 350 ml vodka
- 200 g shallots, finely diced
- 500 g tomato paste
- 200 g nduja
- as needed vegetable oil
For Serving
- 500 g rigatoni pasta, dry
- 5 sprigs parsley, finely chopped
- as needed stracciatella, for garnish
- as needed pasta water
Instructions
- 1
In a large pot, brown off the finely diced shallots with a little vegetable oil over medium heat. Cook until they are softened and lightly browned.
⏱️ 5 min
- 2
Add the nduja paste to the pot with the shallots. Cook, breaking it down with a spoon, until it has rendered its fat and is well incorporated with the shallots.
⏱️ 3 min
- 3
Pour in 3/4 of the vodka (approximately 260 ml). Deglaze the pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, to reduce the vodka and cook off the alcohol.
⏱️ 5 min
- 4
Add all of the tomato paste to the pot. Lightly fry the tomato paste, stirring constantly, until it deepens in color to a rich red. This step helps to develop its flavor.
⏱️ 4 min
- 5
Stir in the whipping cream and bring the sauce to a boil. Reduce the heat to a simmer and stir regularly to prevent the sauce from sticking to the bottom of the pot.
⏱️ 5 min - 6
While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve some pasta water before draining.
⏱️ 10 min
- 7
Just before serving, add the remaining 10% of the vodka (approximately 90 ml) to the sauce and mix it in. This adds a fresh vodka aroma.
⏱️ 1 min
- 8
Add the cooked rigatoni pasta directly to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Serve the pasta immediately. Finely chop the parsley and sprinkle it on top of each serving. Finish with 1 large teaspoon of stracciatella as a garnish per serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rigatoni Nduja Alla Vodka
For the Sauce
- 1 L whipping cream
- 350 ml vodka
- 200 g shallots, finely diced
- 500 g tomato paste
- 200 g nduja
- as needed vegetable oil
For Serving
- 500 g rigatoni pasta, dry
- 5 sprigs parsley, finely chopped
- as needed stracciatella, for garnish
- as needed pasta water
Instructions
- 1
In a large pot, brown off the finely diced shallots with a little vegetable oil over medium heat. Cook until they are softened and lightly browned.
⏱️ 5 min - 2
Add the nduja paste to the pot with the shallots. Cook, breaking it down with a spoon, until it has rendered its fat and is well incorporated with the shallots.
⏱️ 3 min - 3
Pour in 3/4 of the vodka (approximately 260 ml). Deglaze the pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, to reduce the vodka and cook off the alcohol.
⏱️ 5 min - 4
Add all of the tomato paste to the pot. Lightly fry the tomato paste, stirring constantly, until it deepens in color to a rich red. This step helps to develop its flavor.
⏱️ 4 min - 5
Stir in the whipping cream and bring the sauce to a boil. Reduce the heat to a simmer and stir regularly to prevent the sauce from sticking to the bottom of the pot.
⏱️ 5 min - 6
While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve some pasta water before draining.
⏱️ 10 min - 7
Just before serving, add the remaining 10% of the vodka (approximately 90 ml) to the sauce and mix it in. This adds a fresh vodka aroma.
⏱️ 1 min - 8
Add the cooked rigatoni pasta directly to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Serve the pasta immediately. Finely chop the parsley and sprinkle it on top of each serving. Finish with 1 large teaspoon of stracciatella as a garnish per serve.
⏱️ 2 min