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How To make Rigatoni with Vodka Tomato Sauce Bon Appetit
2 tb Olive oil
1 c Finely chopped shallots
1/4 ts Dried crushed red pepper
1/2 c Vodka
3/4 c Whipping cream
3/4 c Tomato sauce
8 oz Rigatoni pasta
4 oz Thinly sliced prosciutto,
-chopped 1/3 c Grated Asiago cheese (about
-2 oz) 2 tb Chopped fresh parsley
2 tb Chopped fresh basil or 2 t
-dried
Heat oil in heavy large skillet over medium heat. Add shallots and crushed red pepper; saute until shallots are translucent, about 5 minutes. Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes. Increase heat to high, add cream and bou until mixture thickens, about 3 minutes. Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes. (Can be made 1 day ahead; chill.) Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; reserve 1/4 C cooking liquid. Bring sauce to simmer. Add pasta, prosciutto, 1/3 C cheese, parsley and basil to skillet and toss to coat. Add reserved pasta cooking liquid if mixture is too dry. Season to taste with pepper. Transfer to large bowl. Sprinkle with remaining 1/3 C cheese and serve.
How To make Rigatoni with Vodka Tomato Sauce Bon Appetit's Videos
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GIN SAUCE OVER VODKA SAUCE
This episode is sponsored by KERRYGOLD! Molly used Kerrygold Unsalted Butter:
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We’ve seen so many variations on the menu: Penne alla Vodka, Rigatoni alla Vodka, Penne with Pink Sauce… Allow Molly to introduce a new, (in her opinion, superior) variation: BIG NOODS alla Gin!!!! A.K.A. Sungold Pasta with Gin Sauce. It’s got all of the great elements, like tomatoes, garlic, cream, and general zingy-ness, but she’s stepping things up by making it more fresh, summery, and aromatic (Thxxx gin!). And Gin isn’t just in the pasta…we’ve got a DRINK BREAK too (recipe sneaky peaky from More Is More) !!! Find out what else makes BEAUTIFUL SUNGOLD NOOOOODS ALLA GIN so special by tuning in to this vid.
#sungoldtomatoes #sungold #tomatogirlsummer #gin
Ingredients :
PRODUCE:
1 yellow onion
6 garlic cloves
2 pints sungold or cherry tomatoes
Handful basil
PANTRY:
Kosher salt
3 ounces double concentrated tomato paste
1 tablespoon chopped calabrian chilies
¼ cup gin or vodka
12 ounces fresh lasagna sheets
DAIRY:
¼ cup heavy cream
2 ounces parmigiano reggiano
3 tablespoons unsalted butter
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Producer / Director: Evan Robinson
Editor / Graphics: Triarch Creative
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Producaaa: Ben Persky
Thumbnail: Triarch Creative
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Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
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How to Make Quick Spicy Pasta with Shrimp and Tomatoes | Bon Appetit
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Check out the recipe here:
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Makes Pasta with Tomatoes and Chickpeas | From the Test Kitchen | Bon Appétit
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