Cuddle up by the fire tonight with some spicy vodka rigatoni! This recipe, which was originally inspired by GiGi Hadid, is fun, simple, and absolutely delicious.
To start, boil your pasta of choice – we chose to use a rigatoni pasta to really cling to the sauce. Once cooked, strain and set aside. Save 1/2 C of pasta water on the side because you will need this later on in the sauce.
Now, it’s time for the chicken! Season 2 thinly sliced chicken breasts with salt, pepper, and Lawry’s seasoning to taste. Then, sear the chicken breasts in a sauce pan with some olive oil for about 4-5 minutes on each side until fully cooked. Remove chicken from the pan and slice up each breast to make strips. Once sliced, keep to the side.
Next, it’s time to begin cooking the vodka sauce! Get a saucepan and heat 1/2 C of olive oil on medium heat. Add in a full shallot, diced up. Once the shallots begin to change color and brown, add in 5 cloves of fresh minced garlic. Cook the garlic for an additional 1-2 minutes.
After cooking the garlic, add in 1/2 C of tomato paste. We recommend using Cento tomatoes as they have a very deep flavor. You want to continuously stir in the tomato paste until it begins to melt down and mix in with the oil. This should take about 10 minutes.
Once you get to a mixed consistency with the tomato paste, add in 2 Tbsp. of vodka. Be sure to take an extra shot for yourself while cooking for an added bonus.
The vodka should cook off for about an additional 3-4 minutes.
Next, it’s time to stir in the cream for some yummy goodness! Add 1 and 1/2 C of cream while continuing to stir vigorously. After you have a consistent pink color, add in 1 Tbsp. of crushed red pepper. If you love spicy foods like us, you can add 2 Tbsp. instead to give a little added rustic heat. Also add in 1/2 tsp. each of black pepper and salt. Stir the spices in until you reach a smooth consistency in the sauce.
Lastly, add back in the 1/4 C of reserved pasta water and 1/2 C of chicken broth for a little extra flavor kick.
Finally, it’s time to add back in the pasta and chicken to the sauce along with 2 Tbsp. of butter! Continue to stir until all the pasta is completely covered in the sauce and the butter has melted in. Let cook for an addition 5-7 minutes or until the pasta and chicken rewarms.
Add fresh parsley and chopped green onion to the top to give it a little color and you’re good to go!
If you’re feeling extra adventurous pair this yummy pasta with some toasted garlic bread and a big glass of Cabernet!