Rigatoni piccanti alla vodka

Ingredienti

• 2 Tablespoons olive oil (extra virgin, plus additional for drizzling)
• 1 Tablespoon butter
• 1 28-ounce can crushed tomatoes (undrained)
• 1 shallot (minced)
• 3 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup vodka
• 2/3 cup heavy cream
• 1/2 cup parmesan cheese (grated )
• 16 ounces penne pasta
• Salt and pepper (to taste)
• 4 slices prosciutto
• 2 balls burrata cheese (at room temperature)

Preparazione

1. 1

   --- Crispy Prosciutto ---

2. 2

   Preheat your oven to 375 degrees.

3. 3

   Line a baking sheet with parchment paper.

4. 4

   Arrange the 4 slices prosciutto on the parchment paper in a single layer.

5. 5

   Bake for 10-15 minutes (depending on thickness). Note: The prosciutto will continue to crisp up as it cools. Meanwhile, make the pasta.

6. 6

   --- Pasta ---

7. 7

   Bring a large pot of generously salted water to a boil.

8. 8

   Meanwhile, heat the 2 Tablespoons olive oil and 1 Tablespoon butter in a large skillet over medium heat. Add 1 shallot and cook for 3-5 minutes, until softened. Add 3 cloves garlic and ½ teaspoon red pepper flakes (if desired) and cook 30 seconds longer, until fragrant. Pour in 3/4 cup vodka, increase the heat to medium-high and reduce by half, about 2-3 minutes.

9. 9

   Add in 1 28-ounce can crushed tomatoes, bring to boil and reduce to a simmer. Simmer for about 10 minutes, while the pasta cooks.

10. 10

    While sauce simmers, add your 16 ounces penne pasta to the boiling water and cook until al dente. 1 – 2 minutes less than called for on the package directions. Drain, reserving 1 cup of pasta water.

11. 11

    To your sauce, add the 2/3 cup heavy cream, 1/2 cup parmesan cheese, and season with salt and pepper to taste. Add the pasta and stir to combine. Add pasta water, if needed, to thin the sauce a bit.

12. 12

    Top with torn 2 balls burrata cheese , crispy prosciutto and additional parmesan cheese, if desired. Drizzle with olive oil to finish.