Rigatoni Pasta with Cracked Red Pepper
Entrée

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
1

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).

2

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.

3

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.

4

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.

5

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

6

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

 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

Directions

1

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).

2

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.

3

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.

4

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.

5

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

6

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.

Rigatoni Pasta with Cracked Red Pepper

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