Spicy Vodka Rigatoni
Spicy Vodka Rigatoni combines a creamy, spicy vodka sauce tossed with al dente pasta and topped with sliced chicken cutlets. This is a comfort dish you'll want to make again and again!
Servings: 4
Ingredients
For the chicken cutlets
- 1 pound chicken cutlets thinly sliced
- salt and pepper to taste
- 1/2 cup flour for dredging only
- 3 large eggs beaten
- 1 cup Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat-leaf parsley
- 1/4 cup grated Pecorino Romano
- olive oil
For the vodka sauce
- 1 pound rigatoni
- 1/4 cup extra virgin olive oil
- 1 medium onion diced
- 5 cloves garlic minced
- 1 tablespoon Calabrian chili paste plus more to taste
- 2 28-ounce cans plum tomatoes blender pulsed until smooth
- 1/3 cup vodka
- 1/3 cup dry white wine
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 cup grated Pecorino Romano
- 2 tablespoons unsalted butter cubed
- 2 cups reserved pasta water will most likely not need all of it.
- 3 tablespoons minced flat leaf Italian parsley
Instructions
For the chicken cutlets
- Set up a frying station with 3 bowls or baking dishes. In the first large bowl, add the flour. In a second large bowl beat the eggs. Finally, in the third large bowl, combine the breadcrumbs, Pecorino, and parsley.
- Season the chicken cutlets with salt and pepper on both sides. Dredge the chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the chicken into the breadcrumbs. Coat on both sides and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.
- Fill oil 1/2" high into large cast iron or heavy pan and heat until the temp reaches 360°F.
- Fry chicken cutlets for 3-4 minutes per side. Work in batches and do not crowd. When the cutlets finish cooking set on wire rack or plate lined with paper towels.
For the vodka sauce
- Bring a large pot of salted water to boil.
- Heat the olive over medium heat in a large pan and saute the onions until soft. Add in the garlic and cook for 1-2 minutes more until lightly golden. Add the Calabrian chili paste to the pan and cook for 30 seconds more.
- Add the white wine and vodka to the pan and turn the heat to medium-high. Let the alcohol cook for 2 minutes then add in the tomatoes. Bring to a lively simmer for 5 minutes then turn heat to medium-low.
- Meanwhile cook the pasta until 1 minute less than al dente.
- Add in the cream and stir to combine. Let the sauce gently simmer on low heat while waiting for the pasta.
- Remove half of the vodka sauce from the pan and set aside. Add the pasta to the pan and cook in the sauce until the pasta reaches al dente. Turn off the heat and mix in the grated Pecorino and butter. Taste test and season with salt, pepper, and more Calabrian chili paste if needed. If the sauce is too thick, add some of the reserved pasta, a bit at a time, until desired consisentcy is achieved.
- Slice the cutlets into strips width wise.
- Place the spicy rigatoni in a platter and top with the chicken pieces. Ladle some of the reserved sauce on top of the chicken. Top with a sprinkle of parsley or basil. Serve at the table with the remaining sauce on the side and extra grated cheese. Enjoy!
Video
Notes
- Spice level. Simply start with a small amount of Calabrian chili paste and add as much as you like to get to your desired spice level.
- Chicken cutlets. To speed up the dish, use leftover Italian chicken cutlets or even store bought cooked chicken cutlets.
- Leftovers. Spicy vodka rigatoni can be saved in the fridge for up to 3 days and can be reheated in the microwave. Leftover sauce can be saved for up to 3 days or frozen for up to 3 months.
Nutrition
Calories: 1056kcal | Carbohydrates: 74.6g | Protein: 47.4g | Fat: 65.2g | Saturated Fat: 24.5g | Cholesterol: 317mg | Sodium: 912mg | Fiber: 9.5g | Sugar: 4.1g | Calcium: 354mg | Iron: 9mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
