Empty My Fridge
Top Two Favorites Combined
Zutaten
- Rigatoni1 lb
- Pecorino½ Tassen
- Onion · diced½
- Cannellini bean1
- Basil¼ Tassen
- Garlic · sliced4 Zehen
- Olive oil¼ Tassen
- Plum tomatoes · hand crushed or blender pulsed1 Dose
- Heavy cream1 Tasse
- Wodka4 oz
- White wine4 oz
- Chili flake · flakes½ TL
- Pasta
Zubereitung
- Bring a large pot of salted water to a boil.
- Saute the diced onion in olive oil over medium heat until translucent, about 3 minutes. Add the garlic and cook 1 to 2 minutes more.
- Add the chili flakes and cook 30 seconds, then add the wine and vodka and bring to a boil over medium-high heat. Boil 1 to 2 minutes, then reduce to medium-low.
- Cook the pasta until al dente.
- Add the crushed tomatoes and bring to a simmer over medium-low heat.
- Add the cream and beans, mixing well. Simmer 5 minutes until slightly thickened.
- Before adding the pasta, remove 1 1/2 cups of sauce. Add the drained pasta to the pan and stir. Add the pecorino and mix thoroughly, then turn off the heat.
- Taste and adjust salt, pepper and Calabrian chili paste if needed. Scatter the torn basil over the pasta.
Zusammengefasst aus dem Video von Sip and Feast. Schau es dir für die Details an.
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