M
SUBSCRIBE

Recipes:
Entrees
September 22, 2022

Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings

Recipes:  
Entrees
September 22, 2022

Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings

For the Rigatoni:

Print
Rigatoni
Author: 
Recipe type: pasta
 
Ingredients
  • 1 pound Rigatoni
  • 2 tablespoons salt
Instructions
  1. Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt.
  2. Add 1 pound Rigatoni and cook for 12 minutes.

 

For the Prosciutto di Parma cracklings:

Print
Prosciutto di Parma Cracklings
Author: 
Recipe type: topping
 
Ingredients
  • 4 slices of fatty Prosciutto di Parma, approximately 2.3 ounces
Instructions
  1. Stack the slices of ham atop each other, then slice horizontally through the meat.
  2. Stack again and slice across in ¼ to ⅛-inch strips.
  3. Heat up the olive oil in a pan and wait until just smoking.
  4. Add the prosciutto while trying to separate every individual slice.
  5. Turn heat to medium and separate the slices while cooking.
  6. Cook 5 minutes, stirring constantly until the ham has turned crispy.
  7. Turn heat off and remove the cracklings to a paper towel to drain.

 

For the Sauce:

Print
Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings
Author: 
 
Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ¾ cup finely diced onions
  • 9 to 12 plum tomatoes with juice (approximately 28 ounces total)
  • 2 teaspoons salt
  • 2 garlic cloves, peeled and smashed in one piece
  • Pinch of red pepper flakes, (optional)
  • ¾ cup heavy cream
  • ½ cup vodka
  • 1 large sprig plus one bud fresh basil
  • 1-2 tablespoons Prosciutto di Parma cracklings (recipe above)
Instructions
  1. Heat a large sauté pan on high with the butter and extra virgin olive oil and add onions while the pan and oils are heating up.
  2. While the onions are cooking, tear apart the tomatoes, then rub the tomatoes until they fall apart into small pieces. Add them to the sauce.
  3. Stir the onions on high heat for two minutes, then turn onions to medium and sauté while stirring for 5 more minutes.
  4. When onions are transparent, add tomato, one cup of pasta water and the salt 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 sprig of basil and cook on medium high for 5 more minutes.
  7. Turn off heat. (Note: if you feel the sauce is too thick or thin, either add more pasta water or cook for extra few minutes.)
  8. Discard the basil and add 1 ¼ cup grated Parmigiano Reggiano.
  9. After stirring in the cheese, add the rigatoni to the sauce and toss to coat the pasta.
  10. Place the sauced rigatoni in a large bowl and scatter Prosciutto di Parma cracklings across the top. Add a big sprig of basil to the dish and enjoy.

 

 

icon-angle icon-bars icon-times
Loading...