A creamy and enveloping first course: the sweetness of the tomato cream meets the liveliness of vodka and the unmistakable savoriness of Parmigiano Reggiano di Vacca Frisona 12 months, freshly grated to enhance every bite. The scent of basil and a touch of Balsamic Vinegar Cream of Modena IGP add a gourmet twist that captivates at first taste. A refined comfort food, perfect also for a lunch with friends or a special dinner.
In a large pan, sauté the finely chopped onion with extra virgin olive oil until translucent.
Add the tomato passata, salt, and pepper, and cook over medium heat for about 7 minutes.
Deglaze with vodka and let the alcohol evaporate for 2 minutes.
Add the fresh cream, stir and let the sauce reduce for a few more minutes, obtaining a thick cream.
Meanwhile, cook the rigatoni in plenty of salted water, draining them al dente.
Toss the pasta in the pan with the tomato and vodka cream, adding the grated Parmigiano Reggiano di Vacca Frisona 12 months. Stir off the heat until you get a creamy and enveloping consistency.
Plate and finish with shavings of Parmigiano Reggiano di Vacca Frisona 12 months, torn fresh basil, and a drizzle of Balsamic Vinegar Cream of Modena IGP for a gourmet touch.
Consume immediately. If leftovers remain, store in the refrigerator in an airtight container for up to 1 day. Reheat with a splash of milk to restore creaminess.
Italia, Emilia Romagna
| Energy (kcal) | 98.35 |
| Carbohydrates (g) | 4.82 |
| of which Sugars (g) | 4.82 |
| Fat (g) | 6.13 |
| of which Saturates (g) | 2.99 |
| Protein (g) | 3.47 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.13 |
