Carbone Style Spicy Rigatoni alla Vodka

with Black Tiger Shrimp. A continuation of the Date Night Dinner Series

A bit controversial if you are a firm believer that seafood should not be touched by parmesan cheese. However, this is a quick and easy crowd pleaser for a weeknight valentines/galentines dinner!

Ingredients For 2:

• 1 lb Jumbo Shrimp Peeled and Deveined 

• 8 oz Rigatoni 

• 4 Garlic Cloves minced 

• 1 Medium Sized Onion diced 

• 1 Tbsp Crushed Calabrian Chilies 

• 2 oz. Tomato Paste (~2 Tbsp)

• 1/2 Cup Vodka

• 14 oz. Crushed Tomatoes 

• 1/2 Cup Heavy Cream 

• 1/4 Cup Parmesan Cheese

• 1 sprig of basil 

• 6-8 Basil leaves 

• 2 Tbsp Butter

• 2 Tbsp Olive oil 

• Pasta Water 

• Salt 

• Pepper

• Red pepper flakes 

Bring a large stock pot filled with salted water to a boil. 

On medium heat using a skillet, add olive oil to coat the pan. Once heated add shrimp cook 2-3 minutes on each side. Seasoning with salt, pepper, and a pinch of red pepper flakes. Remove shrimp and set aside. 

On medium/low in the same saute pan, add butter. Once butter is melted add in onions, season with salt and pepper. Cook for 5 minutes. Once the onions begin to turn a golden color Add garlic. Cook until fragrant. Add crushed Calabrian chilis and tomato paste. Stir and cook for another 2 minutes. Turn the heat down to low. Add vodka. Turn the heat back up to medium and simmer for 3-4 minutes until the alcohol is nearly cooked all the way out.

If you are feeling fancy and confident (while also having have a proper vent over your stove top and fire extinguisher on hand). After adding the vodka tilt the pan towards the flame until it ignites. Let the alcohol cook out and flame die down. If the flame is too large place a non glass cover over to extinguish the flame. (I also do not recommend trying this for the first time if you have company coming over).

Add crushed tomatoes and a basil sprig. Simmer the sauce for 10 minutes. Add a pinch of salt. 

Remove basil sprig. Add in heavy cream. Stir and simmer until thickened. Add Cooked pasta, pasta water and parmesan cheese. Once combined add the shrimp back in and some fresh basil leaves.

Garnish with a drizzle of olive oil and extra basil. 

Serve and Enjoy! 

Wine Pairing: Chianti, Rose or Pinot Grigio would go lovely!

Happy Eating! -Kristen Faith