Rigatoni | Plateaway Post

Pasta, pasta, pasta! One of the best homemade sauces ever! And what makes this even better? It takes less than half an hour to make! Thank us later!

Ingredients

  • Salt
  • 1 medium onion
  • 3/4 garlic cloves (depending on how garlicky you like things)
  • 100g Parmesan cheese
  • 2 tbsp. extra-virgin olive oil
  • 130g of double-concentrated tomato paste
  • ½ tsp. crushed red pepper flakes
  • 4 tbsp. Vodka
  • ¾ cup (or 255g) heavy cream or whipping cream
  • 1lb pasta (we like rigatoni!)
  • Basil leaves

Instructions

  1. We like to prep and measure out our ingredients first so that all the cooking can be done quickly!
  2. Peel and finely chop your onion.
  3. Smash 4 garlic cloves with a garlic smasher or a knife and remove the peel.
  4. Grate your parmesan on the smallest holes of the grater.Rigatoni | Plateaway Post
  5. Measure all your other ingredients and set them aside.
  6. Fill a large pan with water and a sprinkle of salt and bring to the boil on a high heat.
  7. Add your rigatoni to the boiling water and set a timer for when the pasta is al dente.
  8. Heat your oil in a pan over medium heat. 
  9. Add your onion and garlic and cook until brown.
  10. Add your tomato paste and red pepper flakes and stir until everything is coated. Stir for about 5 minutes.
  11. Reduce the heat to low and add your vodka to deglaze the pan.Rigatoni | Plateaway Post
  12. Add a little bit of hot water to your cream (this will stop your cream breaking when you add it to the pot)
  13. Slowly add your warm cream to the pot, stirring constantly.
  14. When you have a smooth sauce, remove from heat.Rigatoni | Plateaway Post
  15. When the pasta is ready, move your pan (don’t drain the water yet) next to your sauce pot and using a spider, transfer the pasta to your sauce. Add any water that’s hanging off the pasta in the sauce.
  16. Stir the pasta and sauce. If the sauce needs thinning out, add some more pasta water.
  17. Gradually add just over half of the parmesan, stirring constantly until the cheese is melted and you have a smooth sauce.
  18. Season with salt and pepper if needed.
  19. Divide the pasta among the bowls and top with the remaining parmesan and Basil leaves.

Rigatoni | Plateaway Post

Enjoy!

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