MOB's Vodka Rigatoni

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Step 1.

Finely slice your onion and red chillies. Grate your garlic. Chop off the rind from your block of parmesan.

Step 2.

Add a splash of olive oil to a pan. Add your onions. Cook until translucent, and then add your garlic and chilli. Fry for a minute, and then add your puree. Mix it in, and then cook for 4 minutes on a medium heat, allowing the tomato mix to catch on the pan.

Step 3.

At this point, add your vodka, deglazing the sticky bits off the bottom of the pan with your wooden spoon. Once the alcohol has burned off (20 seconds) add your cream. Add the rind of your parmesan. Mix it in and turn down the heat.

Step 4.

Get your pasta on, salting the pasta water generously. After 2 minutes, remove 200ml of pasta water from the pan.

Step 5.

Add 100ml to your vodka sauce. Stir it in. Then add grated parmesan, salt and pepper. Mix it together and bubble on a low-medium heat until the cheese has melted.

Step 6.

When the pasta is al-dente, remove from the heat and drain. Add pasta to the vodka sauce. Start tossing it through, add splashes of pasta water to keep the sauce loose.

Step 7.

Serve the pasta into bowls. Top with torn basil and some more parmesan. Enjoy.

Make sure you don’t throw your parmesan rind, it really makes the dish.

150g Tomato Puree
500g Rigatoni
150g Parmesan (with rind)
3 Cloves of Garlic
1 Onion
50ml Vodka
2 Fresh Red Chillies
200ml Double Cream
Bunch of Basil
Salt
Pepper
Olive Oil