Rigatoni is a tubular pasta much larger than penne and ziti and goes beautifully with chunky sauces. I tried my hands on vodka flambeed rigatoni, with a wee bit of bacon and garnished with fresh basil leaves. Vodka spiked pasta has been a favourite since Big Chill days. I have been pining to make one at home for a really long time, and I finally managed it with an extra special batch of Beluga vodka. The recipe is pretty simple to follow through! Read on.
Ingredients for Vodka flambeed Rigatoni – for 1
- Rigatoni pasta – 2 cups
- Prime bacon – 3 to 4 streaks + 2 for garnishing (Prime Bacon is 40% less fat bacon by Prasuma, no it’s not a sponsored post)
- Vodka – 2 tbsp
- Veeba Pasta sauce – 2 tbsp
- Milk – 2 tbsp
- Mozzarella cheese – 1 tbsp
- Basil leaves – a sprig for garnishing
- Oregano seasoning – 1 tbsp
- Salt – to taste
Method
- In a pot, add a pinch of salt and cook the Rigatoni as per the instructions on the packet. Generally rigatoni cooks in about 10 minutes.
- Drain the water and reserve one cup of pasta water to add later.
- In a pan, cook 2 streaks of bacon to be used as garnishes earlier and set aside.
- Tear up some bacon, and cook till nearly done. Add the drained pasta into the pan.
- Add the pasta sauce, reserved pasta water, mix well and cook for 4 to 5 minutes.
- Pour in the milk, mix and cook on medium-high heat to reduce.
- Tot up 1 tablespoon of vodka and mix and cook for 5 minutes, mixing well until the pasta comes together and there is no liquid left.
- In a large spoon put the remaining vodka in, and run through a high flame till bright blue and top the pasta.
- Top with some mozzarella cheese and mix while it’s still hot so the cheese melts.
- Transfer to a bowl and garnish with cooked bacon streaks and basil leaves.
One Reply to “Vodka flambeed rigatoni with bacon”