Rigatoni with vodka sauce and prosciutto di Parma cracklings

To Rigatoni:

Rigatoni

Author:

Type of recipe: assert

  • 1 pound Rigatoni
  • 2 tablespoons salt
  1. Add 6 liters in a saucepan and bring to a boil with 2 tablespoons of salt.
  2. Add 1 pound Rigatoni and cook for 12 minutes.

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To the Prosciutto di Parma crackling:

Prosciutto di Parma cracklings

Author:

Type of recipe: Topping

  • 4 slices of fat prosciutto di Parma, about 2.3 ounces
  1. Stack the ham slices on top of each other, then cut horizontally through the meat.
  2. Stuck again and cut across ¼ to ⅛-inch strips.
  3. Heat the olive oil in a saucepan and wait until the straight smoke.
  4. Add prosciutto as you try to separate each slice.
  5. Screw the heat to medium and separate the slices during cooking.
  6. Cook 5 minutes with constant stirring until the ham has become crispy.
  7. 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)
  1. Heat a large saucepan with butter and extra virgin olive oil and add the onion while heating the forehead and oils.
  2. 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.
  3. Stir the onions at high heat for two minutes, then turn onions to medium and saute with stirring for 5 minutes more.
  4. When the onions are transparent, add tomato, a cup of pasta water and salted with a pinch of red pepper flakes (optional).
  5. Cook to thicken the sauce for another eight minutes.
  6. 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.
  7. 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.)
  8. Discard the basil and add 1 ¼ cup of grated Parmigiano reggiano.
  9. After stirring in the cheese, add rigatoni to the sauce and flip to coat the pasta.
  10. 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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