Jill St. John's Rigatoni with Vodka Sauce
Prep Time:
20 minutes
Yield:
4-6 servings
Ingredients:
-
1/2 Tbs. dried crushed hot Red Pepper plus additional for garnish (optional)
-
1/2 cup Vodka
-
1 lb. Rigatoni
-
28 oz. can whole Italian Plum Tomatoes
-
1/2 cup chopped fresh Basil
-
1 stick un-salted Butter
-
1/2 cup Whip Cream or Half & Half
-
freshly grated Parmesan
-
fresh Basil for garnish
|
Process:
-
Add red peppers to Vodka. Steep overnight (6-8 hrs)
-
Pasta:
Bring large pot of salted water to a boil.
Cook rigatoni or your choice of pasta until al dente*.
-
Sauce:
Place tomatoes in deep-sided sautee pan.
Break them up over medium high heat.
Allow to cook for a few 5 minutes until slightly reduced.
-
Strain Vodka into tomatoes.
Don't include red peppers!
Turn up heat for about 5 minutes to evaporate alcohol.
-
Add stick of butter.
Stir until incorporated.
Lower heat.
-
Add hand-shredded basil to tomatoes.
Immediately remove from heat.
Stir.
-
Stir in cream and serve immediately.
-
Plate:
Place a spoonful of sauce on a warm dinner plate.
Add a serving of pasta.
Add more sauce over the top of the pasta.
Grate fresh parmesan lightly over the top.
(Let your guests add more of their own at the table.)
Garnish with a sprig of fresh basil.
|
|
Jill St. John's Rigatoni with Vodka Sauce
This is a favorite that Jill makes for her husband, Robert Wagner.
She got the recipe in Hollywood while at a party hosted by Connie Wald.
TIPS:
-
Let the tomatoe sauce cool slightly before adding the cream to keep the cream from curdling.
-
Tear the fresh basil instead of cutting it to preserve it's full flavor and give a more natural, beautiful shape.
-
* al dente is when the pasta still has a bit of bite left in it, not mushy or over-cooked.
Related videos:
|
