Easy Spicy Vodka Rigatoni

By Sip and Feast · 45 min

Ingredients

Instructions

1. Set up three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Pecorino and parsley in the third.
2. Season the cutlets with salt and pepper on both sides. Dredge in flour, shake off the excess, dip in egg so it fully coats, let the excess drip off, then press into the breadcrumbs on both sides. Set on a parchment-lined baking sheet.
3. Heat oil 1/2 inch deep in a large cast iron or heavy pan to 360°F.
4. Fry the cutlets 3-4 minutes per side, in batches without crowding. Drain on a wire rack or paper-towel-lined plate.
5. Bring a large pot of salted water to a boil.
6. Cook the onion in olive oil over medium heat until soft. Add the garlic and cook 1-2 minutes until lightly golden. Add the Calabrian chili paste and cook 30 seconds.
7. Add the wine and vodka, raise heat to medium-high and cook 2 minutes. Add the blended tomatoes, bring to a lively simmer for 5 minutes, then lower to medium-low.
8. Cook the rigatoni until 1 minute less than al dente.
9. Stir in the cream and let the sauce simmer gently on low while the pasta cooks.
10. Remove half the sauce and set it aside. Add the drained pasta to the pan and cook in the sauce until al dente. Off the heat, stir in the Pecorino and butter. Season with salt, pepper and more chili paste to taste. Thin with reserved pasta water, a little at a time, if too thick.
11. Slice the cutlets crosswise into strips. Plate the rigatoni, top with the chicken, spoon some reserved sauce over, and finish with parsley. Serve the rest of the sauce and extra cheese on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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