Sichuan Chili Crisp Rigatoni alla Vodka

Sichuan Chili Crisp Rigatoni alla Vodka

Makes 4 servings

1 pound of your favorite rigatoni 

2 tablespoons olive oil 

1 medium white onion, very finely chopped 

4 garlic cloves, minced 

3 tablespoons tomato paste 

2 tablespoons Fly By Jing Sichuan Chili crisp, plus more for topping 

2 ounces vodka 

¾ cup heavy (35%) cream 

Zest of 1 lemon, grated on a microplane 

2 tablespoons butter 

½ cup grated Parmigiano Reggiano, plus more for topping 

1 large (or 2 small) ball burrata 

½ cup minced fresh basil leaves 

Juice of ½ a lemon 

Sea salt and cracked black pepper 

Cook the pasta in salted water according to the package directions (al dente, please). Drain and reserve ½ cup pasta cooking liquid. 

Meanwhile, heat a large skillet over medium-heat and go in with the olive oil. When the oil is shimmering, add the onion, season with a pinch of salt, and cook until softened and translucent, about 5 – 6 minutes. Add the garlic, tomato paste, and Fly By Jing Sichuan Chili Crisp, then cook for 1 minute, stirring often. Please note – your kitchen will smell like heaven at this very moment. 

Next add the vodka, cream, lemon zest, and reserved pasta cooking liquid, bring to a simmer and cook until slightly reduced and thickened, about 5 to 6 minutes. Add the butter, parm, and several cracks of black pepper, then mix well until the butter is melted, and season to taste. Go in with the pasta and toss to mix well, then divide among individual serving plates. 

Top with your burrata, a sprinkle of fresh basil and lemon, more parm & cracked black pepper, and a generous bit of Sichuan Chili Crisp. Delicious!

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