Stop what you’re doing. Go to the store and get all of the ingredients to make this for dinner tonight. UNBELIEVABLE🙌🏼

This is Chris’ take on Arthur & Son’s spicy rigatoni dish in NYC (which is one of our favorite places to go when we’re in the city, btw!) and it doesn’t disappoint. Recipe below!

16 oz of rigatoni (Bronze Cut)
5 Tbsp double concentrated tomato paste(mutti)
3 cups of heavy cream
1 shallot, sliced
8 cloves of garlic, sliced
1 Tbsp Calabrian chili paste
1/4 cup of chopped speck or prosciutto
1/4 cup Extra Virgin Olive Oil
1 cup grated Pecorino Romano cheese
1/2 cup vodka
1 chunk of Parmigiano Reggiano, for shaving 
Salt and pepper to taste

Cook Along With A Video:

Add plenty of water to a stock pot to cover and cook pasta. Add salt to reach the salinity of sea water. Set burner to high heat.

In a stainless steel sauté pan, heat 1/4 cup of olive oil over medium heat until shimmering. Add the shallot, garlic, and speck(or prosciutto) with salt and pepper until the garlic begins to brown. Do not let garlic burn.

Add tomato paste and Calabrian chili paste. Mix to combine and stir until the tomato paste slightly darkens.

Carefully add vodka and deglaze(scrape up all the browned bits on the bottom of the pan.) Add cream. Reduce the sauce by simmering over medium heat until thickened and a scraped spatula across the bottom of the pan briefly reveals the pan before the sauce covers it.
While sauce is reducing, add pasta to boiling water. Cook 1 minute less than the package says.

Once sauce has been reduced, add the cooked and drained pasta to the sauce, and stir in Pecorino Romano. Add salt and pepper to taste. If needed, add pasta water to thin out the sauce.

Plate pasta, and Add fresh grated Parmigiano Reggiano over the top.

Optional: Add a spoonful of Calabrian chili paste over pasta if desired.

  1. Carmen Herndon says:

    Hey Girl,
    I’m new at following. Where do you live??

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