Name: Rigatoni Pasta with Cracked Red Pepper
Yield: 1
Ingredients: ¼ cup extra virgin olive oil; 1 medium red onion, chopped small (approx. 2 cups); 11.50 tbsp garlic, minced; 2 tbsp crushed red pepper flakes (optional); 1 tsp fresh oregano, minced (to substitute dried, use 1 teaspoon); 1 cup vodka (we used Grey Goose Vodka); 2 28 oz cans San Marzano whole tomatoes (we used Cento brand); 2 tsp salt, plus more to taste; 1 lb rigatoni; 1 cup heavy cream

Recipes by Tim Huitt, Valley Eatery, Visalia, CA

Yields1 Serving

¼ cup extra virgin olive oil

1 medium red onion, chopped small (approx. 2 cups)

11.50 tbsp garlic, minced

2 tbsp crushed red pepper flakes (optional)

1 tsp fresh oregano, minced (to substitute dried, use 1 teaspoon)

1 cup vodka (we used Grey Goose Vodka)

2 28 oz cans San Marzano whole tomatoes (we used Cento brand)

2 tsp salt, plus more to taste

1 lb rigatoni

1 cup heavy cream

Heat olive oil in a deep saute pan. Add onions, cook until translucent (5 mins).
Stir frequently to prevent burning. Add garlic and stir until fragrant (1 min).

Add optional red pepper flakes and fresh oregano. Cook for 1 minute. Carefully add the vodka to the saute pan and simmer for 5 minutes, allowing to reduce by half.

In a separate bowl, add 2 cans of whole tomatoes and crush them with your hands. When done, carefully add to the pan. Add 2 teaspoons salt. When the sauce starts to bubble, turn heat down to a simmer and cook for 60-90 min. Stir frequently to avoid scorching. Sauce will reduce and thicken. Turn off the heat and let cool.

In a stock pot, add 4 quarts of water and season it with salt. Bring to a boil over high heat. Add rigatoni and cook according to package directions.

In a blender, or with an immersion blender, blend the sauce in batches until smooth. Return to pan when blended.

Reheat the sauce over medium heat. Whisk in cream. Taste and adjust salt if necessary. Simmer sauce for 8-10 minutes until fully heated. Toss sauce with cooked pasta and serve.

Ingredients