Cheese Stuffed Rigatoni alla Vodka

Cheese-Stuffed Rigatoni alla Vodka

Ingredients:

• 200g cheese-stuffed rigatoni

• 2 tbsp extra virgin olive oil

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 1/4 cup premium vodka

• 1 cup San Marzano tomato puree

• 1/2 cup heavy cream

• 1/4 cup freshly grated Parmigiano-Reggiano

• 1/4 tsp red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• 1/4 cup sun-dried tomatoes, finely chopped

• 1/4 cup freshly grated Pecorino Romano

• 2 tbsp fresh parsley, finely chopped

• Fresh basil leaves, for garnish

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add cheese-stuffed rigatoni and cook until al dente. Drain and set aside.

2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and shallot, cooking until fragrant and translucent, about 2–3 minutes.

3. Deglaze with vodka: Pour in vodka and simmer for 2 minutes to cook off the alcohol.

4. Add tomatoes: Stir in San Marzano tomato puree and simmer for 5 minutes. Mix in sun-dried tomatoes.

5. Make it creamy: Reduce heat to low, stir in heavy cream, and simmer until slightly thickened.

6. Season: Add red pepper flakes (if using), salt, and pepper to taste.

7. Toss pasta in sauce: Add rigatoni to the sauce and gently toss to coat. Let cook together for 2 minutes.

8. Serve: Plate the pasta and top with Parmigiano-Reggiano, Pecorino Romano, chopped parsley, and basil.