For the Rigatoni:
Rigatoni
Author: Pizza today
Type of recipe: assert
- 1 pound Rigatoni
- 2 tablespoons of salt
- Add 6 liters to a saucepan and bring to the boil with 2 tablespoons of salt.
- Add 1 pound of Rigatoni and cook for 12 minutes.
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For crackling Prosciutto di Parma:
Prosciutto di Parma Cracklings
Author: Pizza today
Type of recipe: topping
- 4 slices fat Prosciutto di Parma, about 2.3 ounces
- Stack the ham slices on top of each other, then cut horizontally through the meat.
- Stack again and cut crosswise into ¼ to ⅛-inch strips.
- Heat the olive oil in a pan and wait until it just smokes.
- Add prosciutto while trying to separate each slice.
- Turn the heat to medium and separate the slices during cooking.
- Cook for 5 minutes, stirring constantly, until the ham has become crispy.
- Turn off the heat and remove the cracklings to a paper towel to drain.
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For the sauce:
Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ¾ cup finely chopped onions
- 9 to 12 plum tomatoes with juice (about 28 ounces total)
- 2 teaspoons of salt
- 2 cloves of garlic, peeled and crushed into one piece
- Pinch of red pepper flakes, (optional)
- ¾ cup heavy cream
- ½ cup vodka
- 1 large sprig plus a sprig of fresh basil
- 1-2 tbsp Prosciutto di Parma cracklings (recipe above)
- Heat a large sauté pan with butter and extra virgin olive oil and add onion while the pan and oils are heating.
- While the onions are cooking, tear apart the tomatoes, then rub the tomatoes until they fall apart into small pieces. Add them to the sauce.
- Stir-fry the onions over high heat for two minutes, then turn the onions to medium and stir-fry for another 5 minutes.
- When the onions are translucent, add tomato, a cup of pasta water and salt with a pinch of red pepper flakes (optional).
- Cook to thicken the sauce for another eight minutes.
- Remove the garlic pieces from the sauce. Add the heavy cream and vodka and the large sprig of basil and cook on medium high for 5 more minutes.
- Turn off the heat. (Note: If you feel the sauce is too thick or thin, either add more pasta water or cook for a few minutes more.)
- Discard basil and add 1 ¼ cup grated Parmigiano Reggiano.
- After stirring in the cheese, add the rigatoni to the sauce and toss to coat the pasta.
- Place the sauced rigatoni in a large bowl and sprinkle Prosciutto di Parma crackling on top. Add a large sprig of basil to the dish and enjoy.
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