Rigatoni in Spicy Vodka Sauce with Shrimp
Introducing a culinary masterpiece: Rigatoni in Spicy Vodka Sauce with Shrimp. This tantalizing dish marries the bold flavors of a spicy vodka-infused tomato sauce with succulent shrimp, all enveloping tender rigatoni pasta. From the aromatic sauté of onions and garlic to the rich creaminess of the sauce, each element is meticulously crafted to deliver an unforgettable dining experience.
The addition of crushed red pepper flakes adds a fiery kick, while fresh oregano lends a fragrant touch of herbaceousness. As the sauce simmers to perfection in the oven, its flavors intensify, creating a luscious base for the pasta.
Finished with a generous sprinkle of grated Parmesan cheese, every bite is a symphony of flavors that will delight the senses. Whether you’re hosting a dinner party or craving a gourmet weeknight meal, Rigatoni in Spicy Vodka Sauce with Shrimp is sure to impress even the most discerning palates.
Rigatoni in Spicy Vodka Sauce with Shrimp
Ingredients:
1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound rigatoni
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese
1 lb. Raw Shrimp peeled, deveined with optional tails left on
Instructions:
Step 1:
Preheat oven to 375 degrees F.
Step 2:
Add a drizzle of olive oil and the garlic to a sauté pan. Sauté for one minute over medium to high heat.
Add in the shrimp and season with salt and black pepper. Sauté for two minutes, then add the onions and garlic and cook for about 5 minutes until translucent.
Add the red pepper flakes and dried oregano and cook for 1 minute more.
Add the vodka and continue cooking until the mixture is reduced by half.
Step 3:
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands.
Add 2 teaspoons salt and a pinch of black pepper.
Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours.
Remove the pan from the oven and let cool for 15 minutes.
Step 4:
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente.
Drain and set aside.
Step 5:
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Step 6:
Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency.
Add salt and pepper, to taste, and simmer for 10 minutes.
Toss the pasta into the sauce and cook for 2 minutes more.
Stir in 1/2 cup Parmesan.
Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate
Notes:
Olive Oil: Use a good quality olive oil for sautéing the onions and garlic to infuse the sauce with a rich, fruity flavor.
Onions and Garlic: Sautéing onions and garlic until translucent enhances the base flavor of the sauce, providing a savory foundation for the dish.
Crushed Red Pepper Flakes: Adding crushed red pepper flakes introduces a subtle heat that complements the richness of the sauce and adds a depth of flavor.
Vodka: The vodka not only adds a unique flavor but also helps to intensify the tomato sauce while reducing, resulting in a rich and robust flavor profile.
Tomatoes: Using canned peeled plum tomatoes provides a convenient and flavorful base for the sauce. Crushing the tomatoes by hand adds texture and rustic charm.
Oregano: Both dried oregano and fresh oregano are used to layer the herbaceous flavor throughout the dish, providing a fragrant and aromatic component.
Heavy Cream: Heavy cream adds luxurious creaminess to the sauce, balancing the acidity of the tomatoes and vodka for a velvety texture.
Parmesan Cheese: Grated Parmesan cheese adds a savory, nutty flavor and helps thicken the sauce, creating a rich and indulgent pasta dish.
Cooking Method: Slow-cooking the tomato sauce in the oven allows the flavors to meld together and intensify, resulting in a deeply flavorful base for the pasta.
Serving: Serve the rigatoni tossed in the spicy vodka sauce, garnished with additional Parmesan cheese and fresh oregano for a vibrant finishing touch.
Nutrition Information:
Calories: 800 | Fat: 40-50 grams | Carbohydrates: 70 grams | Protein: 20 grams | Fiber: 5 grams
Frequently Asked Questions:
Can I substitute another type of pasta for rigatoni?
Absolutely! While rigatoni works well with this sauce due to its shape and texture, you can use any pasta variety you prefer, such as penne, spaghetti, or fettuccine.
Is there a non-alcoholic substitute for vodka in the sauce?
Yes, you can replace vodka with chicken or vegetable broth if you prefer a non-alcoholic version of the sauce.
However, note that the distinct flavor of vodka contributes to the overall taste of the dish.
Can I make this recipe without shrimp?
Of course! Feel free to omit the shrimp or substitute it with another protein, such as chicken, sausage, or tofu, depending on your dietary preferences.
How spicy is the sauce with crushed red pepper flakes?
The amount of crushed red pepper flakes can be adjusted to your desired level of spiciness.
Start with less if you prefer a milder sauce, or add more for an extra kick.
What can I use instead of fresh oregano?
If fresh oregano is not available, you can use dried oregano instead. Just remember to adjust the quantity, as dried herbs are more concentrated in flavor than fresh ones.
Can I make the sauce ahead of time and store it?
Yes, you can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 2-3 days.
Reheat it gently on the stove before tossing with freshly cooked pasta.
Is this dish suitable for vegetarians?
With the omission of shrimp and the use of vegetable broth instead of chicken broth, this dish can easily be made vegetarian.
How do I know when the sauce is done simmering?
The sauce is ready when it has thickened slightly and coats the back of a spoon.
Taste and adjust the seasoning if necessary before adding the cooked pasta.
Can I freeze leftovers of this dish?
While it’s best enjoyed fresh, you can freeze any leftover pasta and sauce in an airtight container for up to 1-2 months.
Thaw overnight in the refrigerator before reheating.
What can I serve alongside this dish?
This flavorful pasta pairs well with a simple green salad, garlic bread, or a glass of your favorite wine for a complete and satisfying meal.