Rigatoni Alla Vodka

Serves 1
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Directions

  1. 1Start by finely chopping your onion and garlic (or grate it if you can’t get it fine).
  2. 2Start by finely chopping your onion and garlic (or grate it if you can’t get it fine).
  3. 3Start by finely chopping your onion and garlic (or grate it if you can’t get it fine).
  4. 4In a medium-sized pan, heat your pan on medium-high heat and add in your olive oil once it is warm.
  5. 5In a medium-sized pan, heat your pan on medium-high heat and add in your olive oil once it is warm.
  6. 6In a medium-sized pan, heat your pan on medium-high heat and add in your olive oil once it is warm.
  7. 7Sweat your garlic, onions, and chilli flakes until they are translucent and soft.
  8. 8Sweat your garlic, onions, and chilli flakes until they are translucent and soft.
  9. 9Sweat your garlic, onions, and chilli flakes until they are translucent and soft.
  10. 10Once that is done, add in your vodka and cook down your alcohol.
  11. 11Once that is done, add in your vodka and cook down your alcohol.
  12. 12Once that is done, add in your vodka and cook down your alcohol.
  13. 13Once your alcohol is evaporated, add in your tomato paste and cook for around 2-3 minutes.
  14. 14Once your alcohol is evaporated, add in your tomato paste and cook for around 2-3 minutes.
  15. 15Once your alcohol is evaporated, add in your tomato paste and cook for around 2-3 minutes.
  16. 16Set the sauce aside to cool.
  17. 17Set the sauce aside to cool.
  18. 18Set the sauce aside to cool.
  19. 19While the sauce is cooling, boil your pasta by filling up a large pot of water with salt and bringing it to a boil.
  20. 20While the sauce is cooling, boil your pasta by filling up a large pot of water with salt and bringing it to a boil.
  21. 21While the sauce is cooling, boil your pasta by filling up a large pot of water with salt and bringing it to a boil.
  22. 22Boil your pasta for 9-12 minutes, depending on how soft you want it, and drain, leaving a little bit of the pasta water.
  23. 23Boil your pasta for 9-12 minutes, depending on how soft you want it, and drain, leaving a little bit of the pasta water.
  24. 24Boil your pasta for 9-12 minutes, depending on how soft you want it, and drain, leaving a little bit of the pasta water.
  25. 25Mix in your sauce with the pasta and leave it on warm.
  26. 26Mix in your sauce with the pasta and leave it on warm.
  27. 27Mix in your sauce with the pasta and leave it on warm.
  28. 28For the cutlet, split your chicken breast or pound it thin, then set it aside.
  29. 29For the cutlet, split your chicken breast or pound it thin, then set it aside.
  30. 30For the cutlet, split your chicken breast or pound it thin, then set it aside.
  31. 31In this order, coat your chicken in flour, then egg, then breadcrumb, then egg, then breadcrumb, and set aside.
  32. 32In this order, coat your chicken in flour, then egg, then breadcrumb, then egg, then breadcrumb, and set aside.
  33. 33In this order, coat your chicken in flour, then egg, then breadcrumb, then egg, then breadcrumb, and set aside.
  34. 34In a frying pan, heat 1 cup of neutral oil until 350°F (176 °C).
  35. 35In a frying pan, heat 1 cup of neutral oil until 350°F (176 °C).
  36. 36In a frying pan, heat 1 cup of neutral oil until 350°F (176 °C).
  37. 37Fry your chicken until golden brown on both sides and rest it on a wire rack, seasoning with salt right after it is done frying.
  38. 38Fry your chicken until golden brown on both sides and rest it on a wire rack, seasoning with salt right after it is done frying.
  39. 39Fry your chicken until golden brown on both sides and rest it on a wire rack, seasoning with salt right after it is done frying.
  40. 40Cut your chicken and plate your pasta, garnishing with more parmesan and parsley.
  41. 41Cut your chicken and plate your pasta, garnishing with more parmesan and parsley.
  42. 42Cut your chicken and plate your pasta, garnishing with more parmesan and parsley.

Ingredients

  • 0.25 Large Onion
  • 0.25 Large Onion
  • 0.25 Large Onion
  • 1 Shallot
  • 1 Shallot
  • 1 Shallot
  • 3 Clove of Garlic
  • 3 Clove of Garlic
  • 3 Clove of Garlic
  • 1 tbsp Chilli Flakes
  • 1 tbsp Chilli Flakes
  • 1 tbsp Chilli Flakes
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 0.5 Cup Vodka
  • 0.5 Cup Vodka
  • 0.5 Cup Vodka
  • 5 oz Tomato Paste
  • 5 oz Tomato Paste
  • 5 oz Tomato Paste
  • 8 oz Heavy Cream
  • 8 oz Heavy Cream
  • 8 oz Heavy Cream
  • 0.5 Cup Pasta Water
  • 0.5 Cup Pasta Water
  • 0.5 Cup Pasta Water
  • 0.5 Cup Parmesan Cheese
  • 0.5 Cup Parmesan Cheese
  • 0.5 Cup Parmesan Cheese
  • 2 Chicken Breasts
  • 2 Chicken Breasts
  • 2 Chicken Breasts
  • 1 Cup Flour
  • 1 Cup Flour
  • 1 Cup Flour
  • 1 Cups Breadcrumbs
  • 1 Cups Breadcrumbs
  • 1 Cups Breadcrumbs
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • Salt to Taste
  • Salt to Taste
  • Salt to Taste
  • 1 Box Rigatoni Pasta
  • 1 Box Rigatoni Pasta
  • 1 Box Rigatoni Pasta
  • Parsley for Garnish
  • Parsley for Garnish
  • Parsley for Garnish
  • Parmesan for Garnish
  • Parmesan for Garnish
  • Parmesan for Garnish

Equipment

medium-sized panlarge potfrying panwire rack

Tips

  • For the sauce, you can use 2 tbsp white wine vinegar, ⅓ cup water, and 1 tsp sugar if you can’t drink alcohol.
  • When boiling pasta, leave a little bit of the pasta water for the sauce.
  • For the cutlet, coat chicken in flour, then egg, then breadcrumb, then egg, then breadcrumb.
  • Season fried chicken with salt right after it is done frying.
  • Basil works better than parsley for garnish if you prefer it.