Spicy Vodka Rigatoni
Print RecipeIngredients
- 500g dried rigatoni
- 1 tbsp olive oil
- 1 tbsp chilli flakes
- 60ml vodka
- 1x 400g jar MUTTI Gourmet Pasta Sauce Rossoro Tomatoes With Genovese Basil
- 300ml cream
- 200g parmesan, finely grated
Instructions
- Cook the rigatoni according to packet instructions or until al dente.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the chilli flakes and stir for around 30 seconds so the oil turns red. Add the vodka, stir for a few seconds then add the jar of MUTTI Gourmet Pasta Sauce Rossoro Tomatoes With Genovese Basil, stir to combine. Finally add the cream and warm together for about 5 minutes.
- Drain the pasta and add to the sauce, tossing to combine. Add most of the parmesan to the pan and toss to combine. Top with remaining parmesan and serve immediately.
