Spicy Rigatoni with Roasted Garlic Whipped Ricotta & Crispy Chicken Cutlet

40 mins
Serves 1
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Directions

  1. 1Mince up five cloves of garlic and one full shallot.
  2. 2Mince up five cloves of garlic and one full shallot.
  3. 3Mince up five cloves of garlic and one full shallot.
  4. 4Add a tablespoon of butter and olive oil to the minced garlic and shallot.
  5. 5Add a tablespoon of butter and olive oil to the minced garlic and shallot.
  6. 6Add a tablespoon of butter and olive oil to the minced garlic and shallot.
  7. 7Sauté the garlic and shallot on a medium heat for about 5 minutes, ensuring the garlic does not burn.
  8. 8Sauté the garlic and shallot on a medium heat for about 5 minutes, ensuring the garlic does not burn.
  9. 9Sauté the garlic and shallot on a medium heat for about 5 minutes, ensuring the garlic does not burn.
  10. 10Cut the top off a whole garlic bulb, add some olive oil and salt, and place it in the oven.
  11. 11Cut the top off a whole garlic bulb, add some olive oil and salt, and place it in the oven.
  12. 12Cut the top off a whole garlic bulb, add some olive oil and salt, and place it in the oven.
  13. 13Roast the garlic in the oven at 400°F (200°C) for 40 minutes until soft and golden.
  14. 14Roast the garlic in the oven at 400°F (200°C) for 40 minutes until soft and golden.
  15. 15Roast the garlic in the oven at 400°F (200°C) for 40 minutes until soft and golden.
  16. 16Add tomato paste to the sautéed garlic and shallots.
  17. 17Add tomato paste to the sautéed garlic and shallots.
  18. 18Add tomato paste to the sautéed garlic and shallots.
  19. 19Sauté the tomato paste until it's a nice rich red color.
  20. 20Sauté the tomato paste until it's a nice rich red color.
  21. 21Sauté the tomato paste until it's a nice rich red color.
  22. 22Add red chili flakes and sauté until it starts to caramelize.
  23. 23Add red chili flakes and sauté until it starts to caramelize.
  24. 24Add red chili flakes and sauté until it starts to caramelize.
  25. 25Add 1 to 2 tablespoons of vodka and sauté, cooking out all of the alcohol.
  26. 26Add 1 to 2 tablespoons of vodka and sauté, cooking out all of the alcohol.
  27. 27Add 1 to 2 tablespoons of vodka and sauté, cooking out all of the alcohol.
  28. 28Add cream and stir until it's a nice rich orange color and starts to thicken.
  29. 29Add cream and stir until it's a nice rich orange color and starts to thicken.
  30. 30Add cream and stir until it's a nice rich orange color and starts to thicken.
  31. 31Bring salted water to a boil and cook rigatoni until al dente, reserving ¼ cup of pasta water before draining.
  32. 32Bring salted water to a boil and cook rigatoni until al dente, reserving ¼ cup of pasta water before draining.
  33. 33Bring salted water to a boil and cook rigatoni until al dente, reserving ¼ cup of pasta water before draining.
  34. 34Add 1 tablespoon of butter and a little bit of parmesan to the pasta sauce.
  35. 35Add 1 tablespoon of butter and a little bit of parmesan to the pasta sauce.
  36. 36Add 1 tablespoon of butter and a little bit of parmesan to the pasta sauce.
  37. 37Stir the pasta into the sauce.
  38. 38Stir the pasta into the sauce.
  39. 39Stir the pasta into the sauce.
  40. 40Add about a fourth cup of pasta water or more, depending on desired sauce consistency.
  41. 41Add about a fourth cup of pasta water or more, depending on desired sauce consistency.
  42. 42Add about a fourth cup of pasta water or more, depending on desired sauce consistency.
  43. 43For the whipped ricotta, add roasted garlic, ricotta, olive oil, lemon juice, and salt to a food processor.
  44. 44For the whipped ricotta, add roasted garlic, ricotta, olive oil, lemon juice, and salt to a food processor.
  45. 45For the whipped ricotta, add roasted garlic, ricotta, olive oil, lemon juice, and salt to a food processor.
  46. 46Blend until the ricotta mixture is smooth and fluffy.
  47. 47Blend until the ricotta mixture is smooth and fluffy.
  48. 48Blend until the ricotta mixture is smooth and fluffy.
  49. 49Taste test and adjust the salt as needed for the whipped ricotta.
  50. 50Taste test and adjust the salt as needed for the whipped ricotta.
  51. 51Taste test and adjust the salt as needed for the whipped ricotta.
  52. 52Dredge chicken in flour seasoned with salt and pepper.
  53. 53Dredge chicken in flour seasoned with salt and pepper.
  54. 54Dredge chicken in flour seasoned with salt and pepper.
  55. 55Combine breadcrumbs with garlic powder, onion powder, parsley, salt, and pepper.
  56. 56Combine breadcrumbs with garlic powder, onion powder, parsley, salt, and pepper.
  57. 57Combine breadcrumbs with garlic powder, onion powder, parsley, salt, and pepper.
  58. 58Coat the chicken in the breadcrumb mixture, pressing to ensure it adheres.
  59. 59Coat the chicken in the breadcrumb mixture, pressing to ensure it adheres.
  60. 60Coat the chicken in the breadcrumb mixture, pressing to ensure it adheres.
  61. 61Let the breaded chicken rest for 15 minutes.
  62. 62Let the breaded chicken rest for 15 minutes.
  63. 63Let the breaded chicken rest for 15 minutes.
  64. 64Heat shallow oil in a skillet over medium heat.
  65. 65Heat shallow oil in a skillet over medium heat.
  66. 66Heat shallow oil in a skillet over medium heat.
  67. 67Fry chicken cutlets for 3–4 minutes per side until golden and cooked through.
  68. 68Fry chicken cutlets for 3–4 minutes per side until golden and cooked through.
  69. 69Fry chicken cutlets for 3–4 minutes per side until golden and cooked through.
  70. 70Drain the fried chicken cutlets on a wire rack and season lightly with salt.
  71. 71Drain the fried chicken cutlets on a wire rack and season lightly with salt.
  72. 72Drain the fried chicken cutlets on a wire rack and season lightly with salt.

Ingredients

  • 12 oz rigatoni pasta
  • 12 oz rigatoni pasta
  • 12 oz rigatoni pasta
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 shallot, finely diced
  • 1 shallot, finely diced
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 can tomato paste
  • 1 can tomato paste
  • 1 can tomato paste
  • 0.5 tsp red chili flakes
  • 0.5 tsp red chili flakes
  • 0.5 tsp red chili flakes
  • 0.25 cup vodka
  • 0.25 cup vodka
  • 0.25 cup vodka
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.25 cup grated Parmesan
  • 0.25 cup grated Parmesan
  • 0.25 cup grated Parmesan
  • 0.25 cup reserved pasta water
  • 0.25 cup reserved pasta water
  • 0.25 cup reserved pasta water
  • Salt
  • Salt
  • Salt
  • 2 large chicken breasts, sliced thin or pounded into cutlets
  • 2 large chicken breasts, sliced thin or pounded into cutlets
  • 2 large chicken breasts, sliced thin or pounded into cutlets
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1.5 cups breadcrumbs
  • 1.5 cups breadcrumbs
  • 1.5 cups breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • Salt and pepper
  • Salt and pepper
  • Salt and pepper
  • Oil for shallow frying
  • Oil for shallow frying
  • Oil for shallow frying
  • 1 whole garlic bulb
  • 1 whole garlic bulb
  • 1 whole garlic bulb
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • Salt
  • Salt
  • Salt
  • 1 cup whole milk ricotta
  • 1 cup whole milk ricotta
  • 1 cup whole milk ricotta
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 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.