To Rigatoni:
Rigatoni
Author: Pizza today
Type of recipe: assert
- 1 pound Rigatoni
- 2 tablespoons salt
- Add 6 liters in a saucepan and bring to a boil with 2 tablespoons of salt.
- Add 1 pound Rigatoni and cook for 12 minutes.
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To the Prosciutto di Parma crackling:
Prosciutto di Parma cracklings
Author: Pizza today
Type of recipe: Topping
- 4 slices of fat prosciutto di Parma, about 2.3 ounces
- Stack the ham slices on top of each other, then cut horizontally through the meat.
- Stuck again and cut across ¼ to ⅛-inch strips.
- Heat the olive oil in a saucepan and wait until the straight smoke.
- Add prosciutto as you try to separate each slice.
- Screw the heat to medium and separate the slices during cooking.
- Cook 5 minutes with constant stirring until the ham has become crispy.
- Turn off the heat and remove the knits to a kitchen towel to drain them.
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To the sauce:
Rigatoni with vodka sauce and prosciutto di Parma cracklings
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ¾ cup finely chopped onions
- 9 to 12 blossom tomatoes with juice (about 28 ounces in total)
- 2 teaspoons salt
- 2 cloves of garlic, peeled and crushed in one piece
- Knip red pepper flakes, (optional)
- ¾ cup heavy cream
- ½ cup of vodka
- 1 large twig plus a knob fresh basil
- 1-2 tablespoons Prosciutto di Parma cracklings (recipe above)
- Heat a large saucepan with butter and extra virgin olive oil and add the onion while heating the forehead and oils.
- While the onions are boiling, grate the tomatoes apart, and then rub the tomatoes until they fall apart into small pieces. Add them to the sauce.
- Stir the onions at high heat for two minutes, then turn onions to medium and saute with stirring for 5 minutes more.
- When the onions are transparent, add tomato, a cup of pasta water and salted with a pinch of red pepper flakes (optional).
- Cook to thicken the sauce for another eight minutes.
- Remove the garlic pieces from the sauce. Add the heavy cream and vodka as well as the large twig of basil and cook at medium high for 5 minutes more.
- Turn off the heat. (Note: If you feel the sauce is too thick or thin, either add more pasta water or cook for a few minutes extra.)
- Discard the basil and add 1 ¼ cup of grated Parmigiano reggiano.
- After stirring in the cheese, add rigatoni to the sauce and flip to coat the pasta.
- Put the sauceed rigatoni in a large bowl and sprinkle Prosciutto di Parma crashes on top. Add a large twig of basil to the dish and enjoy.
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