Directions
- 1Mince up five cloves of garlic and one full shallot.
- 2Add a tablespoon of butter and olive oil to the minced garlic and shallot.
- 3Sauté the garlic and shallot on a medium heat for about 5 minutes, ensuring the garlic does not burn.
- 4Cut the top off a whole garlic bulb, add some olive oil and salt, and place it in the oven.
- 5Roast the garlic in the oven at 400°F (200°C) for 40 minutes until soft and golden.
- 6Add tomato paste to the sautéed garlic and shallots.
- 7Sauté the tomato paste until it's a nice rich red color.
- 8Add red chili flakes and sauté until it starts to caramelize.
- 9Add 1 to 2 tablespoons of vodka and sauté, cooking out all of the alcohol.
- 10Add cream and stir until it's a nice rich orange color and starts to thicken.
- 11Bring salted water to a boil and cook rigatoni until al dente, reserving ¼ cup of pasta water before draining.
- 12Add 1 tablespoon of butter and a little bit of parmesan to the pasta sauce.
- 13Stir the pasta into the sauce.
- 14Add about a fourth cup of pasta water or more, depending on desired sauce consistency.
- 15For the whipped ricotta, add roasted garlic, ricotta, olive oil, lemon juice, and salt to a food processor.
- 16Blend until the ricotta mixture is smooth and fluffy.
- 17Taste test and adjust the salt as needed for the whipped ricotta.
- 18Dredge chicken in flour seasoned with salt and pepper.
- 19Combine breadcrumbs with garlic powder, onion powder, parsley, salt, and pepper.
- 20Coat the chicken in the breadcrumb mixture, pressing to ensure it adheres.
- 21Let the breaded chicken rest for 15 minutes.
- 22Heat shallow oil in a skillet over medium heat.
- 23Fry chicken cutlets for 3–4 minutes per side until golden and cooked through.
- 24Drain the fried chicken cutlets on a wire rack and season lightly with salt.
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1 can tomato paste
- 0.5 tsp red chili flakes
- 0.25 cup vodka
- 1 cup heavy cream
- 1 tbsp butter
- 0.25 cup grated Parmesan
- 0.25 cup reserved pasta water
- Salt
- 2 large chicken breasts, sliced thin or pounded into cutlets
- 1 cup flour
- 1.5 cups breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- Salt and pepper
- Oil for shallow frying
- 1 whole garlic bulb
- 1 tbsp olive oil
- Salt
- 1 cup whole milk ricotta
- 1 tbsp lemon juice
Equipment
food processorskilletfoilwire rack
Tips
- Do not let the garlic burn when sautéing, as it will get bitter.
- Cook out all of the alcohol from the vodka before adding the cream.
- Let the breaded chicken rest for 15 minutes before frying.
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