In this episode of Scott’s Kitchen, chef Jason Wolfe of Tornatore’s Cafe & Pizzeria in College Park walks Scott through the process of making the fan-favorite dish Rigatoni alla Vodka, complete with death-defying flambé.
(If you don’t have a gas stovetop, you can flambé the vodka using a long-handled butane lighter.)
Watch the video, then give the recipe a try.
Rigatoni ala vodka
Yield : 1 serving
Butter (unsalted) - 1 tablespoon
Heavy Cream- 3 ounces
Chili spiked vodka- 1.5 ounces
Diced tomatoes- 3 ounces
Grated Parmesan- 2 ounces
Marinara- 5 ounces
Rigatoni Pasta (fresh)- 1/3 pound
Fresh Basil- 1 tablespoon (reserve a small amount for garnish)
Salt and Pepper - to taste
Grated Parmesan (garnish)
In boiling salted water, cook fresh pasta for about 3 min. (Dry pasta will take longer.)
While pasta cooks:
In a sauté pan over high heat melt your butter, add diced tomatoes and flambé with chili spiked vodka. Add heavy cream and grated Parmesan. Add marinara and basil. Once pasta is cooked al dente, put into pan and season with salt and pepper. Garnish with grated Parmesan and shredded basil and serve.