Penne Rigatti Ala Vodka

1. 1

   In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.

2. 2

   Add 1 tablespoon salt and 2 tablespoons olive oil.

3. 3

   Add pasta and cook uncovered for about 12 minutes or until el dente'.

4. 4

   DO NOT OVERCOOK.

5. 5

   In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.

6. 6

   CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.

7. 7

   USE CAUTION.

8. 8

   Soon as the alcohol burns out, add the milk, heavy cream and ketchup.

9. 9

   Simmer until sauce thickens, about 15 minutes, stirring occasionally.

10. 10

    Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.

11. 11

    Cook for 2 minutes longer.

12. 12

    Drain pasta well and transfer to a large bowl.

13. 13

    Pour sauce mixture over and toss to coat.

14. 14

    Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.