Rigatoni with vodka, tomato cream, and Parmigiano Reggiano

Name: Rigatoni with vodka, tomato cream, and Parmigiano Reggiano
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Rigatoni; 350 g Tomato puree; 100 mL Cooking cream; 40 mL Plain vodka; 40 g Golden onion; 15 mL Extra virgin olive oil; 2 g Fine salt; to taste Black pepper; 80 g Parmigiano Reggiano from Frisona cow 12 months; 8 g Fresh basil; 8 g Balsamic Vinegar Cream of Modena IGP

@vandelli-formaggi

Category: First courses

A creamy and enveloping first course: the sweetness of the tomato cream meets the liveliness of vodka and the unmistakable savoriness of freshly grated Parmigiano Reggiano from Frisona cow 12 months, enhancing every bite. The aroma of basil and a touch of Balsamic Vinegar Cream of Modena IGP add a gourmet twist that captivates at the first taste. A refined comfort food, perfect for a lunch with friends or a special dinner.

Difficulty: Easy

Cooking time: 15 minCooking: 15 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Rigatoni320g
Tomato puree350g
Cooking cream100mL
Plain vodka40mL
Golden onion40g
Extra virgin olive oil15mL
Fine salt2g
Black pepperto taste
Parmigiano reggiano from frisona cow 12 months80g
Fresh basil8g
Balsamic vinegar cream of modena igp8g

Purchasable products

Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

1 product

€ 20.10

BALSAMIC VINEGAR OF MODENA PGI CREAM (150 ml)

1 product

€ 3.60

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
In a large pan, sauté the finely chopped onion with extra virgin olive oil until it becomes translucent.
STEP 2 OF 7
Add the tomato puree, salt, and pepper, and cook over medium heat for about 7 minutes.
STEP 3 OF 7
Deglaze with vodka and let the alcohol evaporate for 2 minutes.
STEP 4 OF 7
Add the fresh cream, stir, and let the sauce reduce for a few more minutes until it becomes thick and creamy.
STEP 5 OF 7
Meanwhile, cook the rigatoni in plenty of salted water, draining them al dente.
STEP 6 OF 7
Toss the pasta in the pan with the tomato and vodka cream, adding the grated Parmigiano Reggiano from Frisona cow 12 months. Stir off the heat until you achieve a creamy and enveloping consistency.
STEP 7 OF 7
Plate and finish with shavings of Parmigiano Reggiano from Frisona cow 12 months, torn fresh basil, and a drizzle of Balsamic Vinegar Cream of Modena IGP for a gourmet touch.

General Information

Storage notes

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.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
3.47g·23%
Carbohydrates
4.82g·31%
Fats
6.13g·40%
Fibers
0.93g·6%