Chili Oil Vodka Pasta

20 mins
Serves 2
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Directions

  1. 1Add guanciale to a cold pan and cook on medium heat until the fat has rendered and become crispy.
  2. 2Add guanciale to a cold pan and cook on medium heat until the fat has rendered and become crispy.
  3. 3Add guanciale to a cold pan and cook on medium heat until the fat has rendered and become crispy.
  4. 4Add chili oil and saute shallots and garlic until fragrant.
  5. 5Add chili oil and saute shallots and garlic until fragrant.
  6. 6Add chili oil and saute shallots and garlic until fragrant.
  7. 7Add tomato paste and cook for a few minutes until it becomes a deep red color.
  8. 8Add tomato paste and cook for a few minutes until it becomes a deep red color.
  9. 9Add tomato paste and cook for a few minutes until it becomes a deep red color.
  10. 10Deglaze with vodka and once the alcohol has burned off, pour in heavy cream and simmer for 20 minutes on low.
  11. 11Deglaze with vodka and once the alcohol has burned off, pour in heavy cream and simmer for 20 minutes on low.
  12. 12Deglaze with vodka and once the alcohol has burned off, pour in heavy cream and simmer for 20 minutes on low.
  13. 13Boil Rigatoni in salted boiling water until just before al dente.
  14. 14Boil Rigatoni in salted boiling water until just before al dente.
  15. 15Boil Rigatoni in salted boiling water until just before al dente.
  16. 16Add the pasta to the sauce along with some pasta water and mix.
  17. 17Add the pasta to the sauce along with some pasta water and mix.
  18. 18Add the pasta to the sauce along with some pasta water and mix.
  19. 19Add cubes of butter, grated Parmesan, and toss, adding more pasta water if necessary.
  20. 20Add cubes of butter, grated Parmesan, and toss, adding more pasta water if necessary.
  21. 21Add cubes of butter, grated Parmesan, and toss, adding more pasta water if necessary.
  22. 22Once the sauce starts to cling to the pasta, add torn basil, season with salt and pepper, and mix.
  23. 23Once the sauce starts to cling to the pasta, add torn basil, season with salt and pepper, and mix.
  24. 24Once the sauce starts to cling to the pasta, add torn basil, season with salt and pepper, and mix.
  25. 25Plate it up with more chili oil and grated Parmesan on top.
  26. 26Plate it up with more chili oil and grated Parmesan on top.
  27. 27Plate it up with more chili oil and grated Parmesan on top.

Ingredients

  • 1 1/3 cup guanciale or pancetta
  • 1 1/3 cup guanciale or pancetta
  • 1 1/3 cup guanciale or pancetta
  • 3 tbsp chili oil
  • 3 tbsp chili oil
  • 3 tbsp chili oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0.75 cup tomato paste
  • 0.75 cup tomato paste
  • 0.75 cup tomato paste
  • 0.25 cup vodka
  • 0.25 cup vodka
  • 0.25 cup vodka
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 lbs Rigatoni pasta
  • 1 lbs Rigatoni pasta
  • 1 lbs Rigatoni pasta
  • 0.5 cup Parmesano Reggiano
  • 0.5 cup Parmesano Reggiano
  • 0.5 cup Parmesano Reggiano
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 0.5 cup basil
  • 0.5 cup basil
  • 0.5 cup basil

Equipment

dry panwokknifecutting boardlarge potladlespatulagraterfork