Trastevere’s Rigatoni a la Vodka
by Charlie McCarthy, Sr.
Trastevere's was a family favourite restaraunt in Leaside. We would go once every few weeks as a family where us boys would have appetizers such as beef carpacio and mussels. We were adventurous kids regarding food thanks to Dad.
Ingredients
- 1 tbsp olive oil
- 4 oz prosciutto
- 1 shallot
- 3 cloves garlic
- 1/2 cups vodka
- 28 oz crushed tomatoes
- 1/2 cups whipping cream
- 1 lbs dry pasta
- parmesan cheese
- black pepper
Recipe
- In a large sauce pan over medium-high heat add olive oil and prosciutto for 2-3 minutes. Now add the diced shallot and minced garlic and continue to cook for 2 minutes until the shallot softens. Now add the vodka and cook until the liquid evaporates. The second it does lower the heat to below medium and add the crushed tomatoes. Continue to cook for 30 minutes reducing the sauce. Keep stirring so as not to let it burn – adjust the heat as need be. Once the sauce is very thick remove from the heat, stir while adding the whipping cream. This makes enough for 1 lb. of dry pasta.
- When you are ready to eat, bring a large pot of heavily salted water to a boil. Cook pasta, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. When the pasta is almost ready add the desired amount of sauce to a large frying pan on medium low heat. The pasta sauce is enough for 1 lb. of dry pasta, so if you are ½ lb. of pasta add only half the sauce. Add the pasta to the sauce and cook until all of the noodles are coated. Add some of the pasta water, a little at a time if the sauce is too thick. Once the pasta is coated to your liking remove from the heat and plate. Finish by sprinkling some grated parmesan cheese and fresh ground black pepper.