Directions
Cook pasta until al dente according to the cooking instructions on the package. In a large skillet, heat olive oil over medium heat. Add onions and sauté until they start to become translucent, 2-4 minutes. Add garlic and continue to sauté for an additional 2 minutes. Add peperoncino and tomato paste, and stir until all ingredients are combined in the skillet. After 2 minutes, deglaze with vodka, stirring to remove any bits from the bottom of the skillet. Reduce heat, slowly add cream to the skillet and stir. Gradually increase the heat until the sauce is at a low simmer, cook for an additional 10 minutes or until the sauce has thickened to your liking. If the sauce gets too thick, add cream or water to get the desired consistency. Top with grated parmesan, fresh parsley, and crushed red pepper to your liking. Serves 4.
Spicy Rigatoni
Prep: 5 min Cook: 20 min Servings: 4
This Spicy Rigatoni recipe is a delicious and easy-to-make pasta dish featuring Maurizio Rigatoni cooked until al dente and tossed with a spicy and hot tomato sauce made with onions, garlic, peperoncino, tomato paste, and cream. The tomato paste adds a subtle tanginess to the sauce, balancing the spiciness and creaminess of the dish. It's definitely not for those who shy away from heat. The dish is finished off with grated Parmesan cheese and fresh parsley, adding a touch of freshness and aroma to the flavorful and spicy dish.
Ingredients
- 1 lb Maurizio Rigatoni
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup White Onion, diced
- 5 cloves Garlic, chopped
- 1 tbsp Cento Extra Hot Calabrese Peperoncino
- 1 tube Cento Double Concentrated Tomato Paste Tube (4.56 oz)
- 2 tbsp Vodka
- 1 cup Heavy Cream
- 2 tbsp Butter
- Parmesan Cheese, grated
- Fresh Parsley, chopped
- Cento Crushed Red Pepper, to taste
Directions
- Cook pasta until al dente according to the cooking instructions on the package. In a large skillet, heat olive oil over medium heat. Add onions and sauté until they start to become translucent, 2-4 minutes. Add garlic and continue to sauté for an additional 2 minutes. Add peperoncino and tomato paste, and stir until all ingredients are combined in the skillet. After 2 minutes, deglaze with vodka, stirring to remove any bits from the bottom of the skillet. Reduce heat, slowly add cream to the skillet and stir. Gradually increase the heat until the sauce is at a low simmer, cook for an additional 10 minutes or until the sauce has thickened to your liking. If the sauce gets too thick, add cream or water to get the desired consistency. Top with grated parmesan, fresh parsley, and crushed red pepper to your liking. Serves 4.
