Penne Rigatti Ala Vodka

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
  • Add 1 tablespoon salt and 2 tablespoons olive oil.
  • Add pasta and cook uncovered for about 12 minutes or until el dente'.
  • DO NOT OVERCOOK.
  • In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
  • CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
  • USE CAUTION.
  • Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
  • Simmer until sauce thickens, about 15 minutes, stirring occasionally.
  • Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
  • Cook for 2 minutes longer.
  • Drain pasta well and transfer to a large bowl.
  • Pour sauce mixture over and toss to coat.
  • Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
  • Serve immediately.
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