Spicy Rigatoni Vodka {RECIPE}

Spicy Rigatoni Vodka {RECIPE}

While my achaars get lots of attention as condiments, being dolloped and spread with love, they can also be your secret ingredient to cook with. Case in point, my take on Grilled Cheese Social's Spicy Vodka Rigatoni had a helpful boost from both Tomato and Roasted Garlic Achaars. Already thinking about making this one again...

Spicy Rigatoni Vodka, adapted from Grilled Cheese Social
serves 6


3 tbsp salted butter
2 shallots minced (or substitute 1/2 sweet onion, minced)
1/2 cup  tomato paste
1/2 shot vodka
3/4 cup  heavy cream
1 cup grated parmesan divided
Kosher salt
1 lb.  tubed pasta such as penne or rigatoni
torn basil for garnish

Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.

Meanwhile, melt butter in a large sauce pan over medium heat then add shallots. Cook down for a few minutes, stirring often, until the shallot are soft and fragrant but not browned.

Next, add tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.

Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.

Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it’s melted.  Mix in Brooklyn Delhi Roasted Garlic & Tomato Achaar to your spice preference starting with 1 TB of each.

Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.

Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese and basil for garnish.

Photo by Mackenzie Smith Kelley

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