# Rigatoni Alla Vodka

A creamy tomato-based pasta dish with a hint of vodka, often served with a crispy chicken cutlet.

- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- medium-sized pan
- large pot
- frying pan
- wire 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.

## Source

- Original video: https://vm.tiktok.com/ZGduRU5aJ/
- Recipe page: https://www.cliprecipe.com/recipe/9deff8a2-205c-45f5-9bf6-79646e468dc2
- Extracted: 2026-02-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt