Season One
Episode 5 Quebec Bistros
Rigatoni with vodka tomato sauce
1/3 cup Olive oil
6 Shallots, diced
1 tbsp Dried oregano
1 tsp Dried & crushed hot pepper flakes
½ cup Cream 1 cup Vodka
1 Large can of tomato sauce (28 - 32 0z) ½ lb Proscuitto, cut into strip
1 cup Fresh basil, washed and torn onto pieces
1 cup Asagio cheese, grated
1&1/2 lb Rigatoni
Heat the olive oil in a large skillet over a medium high heat.
Add the shallots, dried pepper flakes and oregano. Sautee for 5 minutes.
Pour in the vodka, and set aflame with a tapered match. Remember that you are lighting the fumes so you don't have to stick the match all the way into the skillet.
Let the vodka bubble away till the flames die out naturally.
Meanwhile cook your pasta as per the instructions on the package.
Once the flames have died down stir in the cream and tomato sauce and let simmer uncovered for 10 minutes or until nicely thickened.
Fold in the pasta, basil, proscuitto and cheese. Stir to mix well. Add some of the water used to boil the pasta if the sauce is to thick.
Turn the heat off. Cover the skillet and let sit for 5 minutes so that all the flavours can blend.
Serve immediately.
Serves 6 as a main course
CARLO ROTA
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