Rigatoni alla Vodka Pie
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This recipe transforms classic Italian penne alla vodka (penne in vodka sauce) into a magnificent pie that will impress your guests with its appearance and incredible flavor. Instead of feather pasta, we use rigatoni pasta—tubes that stand upright and give the pie its desired shape. Pour a sauce of tomatoes, cream, and vodka over them, ensuring it adheres to the tubes and helps bind these seemingly incompatible ingredients. Sprinkle with grated cheese, and bake. To prepare the pie, you'll need a springform pan to carefully remove the pie without damaging it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g rigatoni pasta
- 1/4 cup + 2 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 0.5 tsp crushed red pepper flakes
- 1 can (800 g) of canned whole peeled tomatoes in their own juice
- 1 can (425 g) of canned whole peeled tomatoes in their own juice
- 1 cup of vodka
- 0.5 cups heavy cream
- 1 cup fresh basil leaves, plus extra for serving
- 450 g semi-skimmed mozzarella, grated
- 2/3 tbsp. grated parmesan
- Special equipment: springform pan with a diameter of 22 cm.
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Recipes with similar ingredients: rigatoni pasta, mozzarella cheese, Parmesan cheese, cream, red pepper flakes, basil, tomatoes, vodka
Cooking the dish according to the recipe:
- In a large saucepan over medium-low heat, heat 1/4 cup olive oil with the shallots. Once they begin to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka, and 1/2 cup water.
- Increase the heat to high and bring the tomato sauce to a boil, breaking up the tomatoes with the back of a wooden spoon. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the sauce has reduced slightly and thickened, about 15 minutes. Add the cream, return to a gentle simmer, and cook for 1 minute. Remove the sauce from the heat, stir in the basil, and season with salt and pepper to taste. Let the sauce cool for 10 minutes, then blend in a blender until smooth.
- Preheat oven to 190°C. Grease a 22 cm springform pan with 1 tbsp olive oil.
- Bring a large pot of generously salted water to a boil. Cook the pasta until just above al dente, about 8 minutes. Drain, arrange the pasta in a single layer on a rimmed baking sheet, and toss with the remaining 1 tablespoon of olive oil.
- Place the rigatoni upright in the prepared pan until it's completely full (you may not need all the pasta). Place the pan on a foil-lined baking sheet. Pour the sauce over the noodles, spreading it with the back of a spoon (you may not need all the sauce). Sprinkle the pasta with mozzarella and Parmesan.
- Cover the pan with foil, lifting it slightly so it doesn't touch the cheese. Bake for 30 minutes. Remove the foil and continue baking until the top of the pie is golden brown, about 30 more minutes. Let cool for 10 minutes, then carefully remove the ring from the pan, slice the pie into wedges, and serve.
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