# Spicy Rigatoni with Roasted Garlic Whipped Ricotta & Crispy Chicken Cutlet

This is a Valentine's Day meal featuring whipped roasted garlic ricotta, spicy rigatoni, and crispy chicken.

- Total time: 40 min
- Cuisine: Italian
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- food processor
- skillet
- foil
- wire 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.

## Source

- Original video: https://www.instagram.com/reel/DUk_du4ioGC/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/fa5072c8-61e4-4df4-9599-47acf12687f9
- Extracted: 2026-02-12

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