Rigatoni alla vodka épicés

Ingrédients

• 16 oz rigatoni (Bronze Cut)
• 5 tablespoons double concentrated tomato paste
• 3 cups heavy cream
• 1 shallot, sliced
• 8 cloves garlic, sliced
• 1 tablespoon Calabrian chili paste
• 1/4 cup chopped speck or prosciutto
• 1/4 cup Extra Virgin Olive Oil
• 1 cup grated Pecorino Romano cheese
• 1/2 cup vodka
• 1 chunk of Parmigiano Reggiano for shaving
• Salt and pepper to taste

Préparation

1. 1

   In a pan, sauté the shallot, garlic and speck or prosciutto with Extra Virgin Olive Oil, salt and pepper until slightly brown.

2. 2

   Add tomato paste and chili paste, cook until combined and slightly caramelized.

3. 3

   Carefully deglaze the pan with vodka and then add heavy cream.

4. 4

   Slightly reduce the sauce and add cooked rigatoni (use pasta water to adjust the sauce if a bit too thick).

5. 5

   Toss all with Pecorino Romano cheese and plate.

6. 6

   Shave fresh Parmigiano Reggiano with a microplane over the top.

7. 7

   Enjoy!