Vodka Rigatoni

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Vodka Rigatoni

There’s hardly anything that says “I love you” more than preparing a special dinner for your loved one. This Vodka Rigatoni is the perfect meal to share with your special someone this Valentine’s Day, perfectly paired with a couple of glasses of that red you’ve been saving for a special occasion. Created by Orazio D’Elia, this recipe received cult status at his former Sydney Restaurant, Matteo. 

Ingredients

  • 50ml extra virgin olive oil
  • 1/4 bunch basil, leaves picked
  • 1 small white onion, thinly sliced
  • 2 cups (500ml) passata
  • 50g unsalted butter
  • 2 red chillies, thinly sliced
  • 1/4 cup (60ml) vodka
  • 350ml thickened cream
  • 500g dried rigatoni
  • 200g finely grated Parmigiano Reggiano

        Method:

        1. To make the napoletana sauce, heat half the oil in a medium saucepan over medium heat. Add basil and half the onion and cook for 6-8 minutes until softened.
        2. Add passata, rinsing the bottle with 1/2 cup (125ml) water and pouring it in as well. Reduce heat to medium-low and cook for 25-30 minutes until thickened. Set aside.
        3. In a separate medium saucepan over medium-low heat, add butter, remaining oil, chilli and remaining onion. Cook for 6-8 minutes until softened. Add the vodka – it will flame so be careful! Put out the flame with the napoletana sauce, then add the cream and let it bubble together and reduce for 5-7 minutes, until it is a vibrant orange colour.
        4. Meanwhile, cook rigatoni according to packet instructions until al dente.
        5. Strain pasta and add to the sauce. Toss to combine and let it bubble together, then add the parmigiano and toss again. Serve immediately.

        Recipe by Orazio D’Elia