Ingredients: |
Ingredients: ¼ c plus 2 T Extra-Virgin Olive Oil
1 lg Shallot, finely chopped
½ tsp Crushed Red Pepper Flakes
1 can (28 oz) Whole Peeled Tomatoes, with their juices
1 can (15 oz) Whole Peeled Tomatoes, with their juices
1 c Vodka
½ c Heavy Cream
1 c Basil Leaves, fresh and loosely packed, plus more for serving
Salt & Ground Pepper
1 lb Rigatoni
1 lb Part-Skim Mozzarella, grated
⅔ c Grated Parmesan
(9-inch Springform Pan)
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Directions: |
Directions:Preheat oven to 375ºF. Heat ¼ c of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until soft and just beginning to brown, about six (6) minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka, and ½ c water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for one (1) minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, the puree in a blender until smooth.
Grease a 9-inch springform pan with one (1) tablespoon oil. Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about eight (8) minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining one (1) tablespoon oil.
Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you may have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you may have leftover sauce). Sprinkle with the mozzarella and Parmesan.
Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve. |
This recipe for Rigatoni Pie alla Vodka is from