RIGATONI VODKA | TOP CHEF ANTONIA LOFASO | RECIPE ...
Top Chef Antonia Lofaso shares one of the most popular dishes at Scopa in LA, a creamy, perfectly spiced pasta with vodka sauce topped with fresh ricotta.
Provided by Top Chef Antonia Lofaso
Number Of Ingredients 18
Steps:
- Bring 2 quarts of water to a boil in a 4-quart saucepan
- Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
- Bring the water to a boil and drain as soon as it boils
- Repeat
- Transfer the cloves to a plate and refrigerate
- When cold, thinly slice them (a mandoline is helpful here) and set aside
- Season the boiling water with about 1 tablespoon kosher salt
- Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
- Meanwhile, make the sauce
- Melt the butter in a large pan over medium heat
- Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
- Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
- Bring to a simmer, stirring occasionally
- Drain the pasta, reserving about ¼ cup of the pasta water
- Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
- Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
- When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
- Taste for salt, adding more, if needed
- Right before serving, stir in the basil, parsley and olive oil
- Top with the ricotta and a pinch of Maldon salt
RIGATONI VODKA | TOP CHEF ANTONIA LOFASO | RECIPE ...
Top Chef Antonia Lofaso shares one of the most popular dishes at Scopa in LA, a creamy, perfectly spiced pasta with vodka sauce topped with fresh ricotta.
Provided by Top Chef Antonia Lofaso
Number Of Ingredients 18
Steps:
- Bring 2 quarts of water to a boil in a 4-quart saucepan
- Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
- Bring the water to a boil and drain as soon as it boils
- Repeat
- Transfer the cloves to a plate and refrigerate
- When cold, thinly slice them (a mandoline is helpful here) and set aside
- Season the boiling water with about 1 tablespoon kosher salt
- Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
- Meanwhile, make the sauce
- Melt the butter in a large pan over medium heat
- Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
- Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
- Bring to a simmer, stirring occasionally
- Drain the pasta, reserving about ¼ cup of the pasta water
- Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
- Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
- When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
- Taste for salt, adding more, if needed
- Right before serving, stir in the basil, parsley and olive oil
- Top with the ricotta and a pinch of Maldon salt
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