Rigatoni della Forza
Yield: 1 Serving
Ingredients
- 7 oz. Rigatoni pasta
- 8 oz. Vodka sauce (see recipe)
- 4 oz. Italian sausage links, sliced
- 4 oz. Cooked meatballs, sliced
- 4 oz. Pancetta, cubed
- 5 oz. Grande Ricotta Sopraffina®, divided
- 1 oz. Grande Parmesan, grated
- Salt, to taste
Directions
- Bring a saucepan of water to a rolling boil, seasoning generously with salt.
- Add the rigatoni and cook until al dente, tender yet firm. Reserve a portion of the pasta water for finishing the sauce.
- While the pasta cooks, sauté the pancetta in a frying pan until golden, crisp, and aromatic. Remove from the pan and set aside.
- In the same pan, fry the Italian sausage links until they reach an internal temperature of 160 ̊F. Slice the links and set aside.
- Slice the meatballs and set aside.
- In the same pan, pour in the vodka sauce, allowing it to warm gently and come to a smooth simmer, capturing the savory flavors left behind by the pancetta and Italian sausage links.
- Stir in 3 oz. Grande Ricotta Sopraffina, blending until the sauce becomes creamy.
- Fold the crispy pancetta, cooked sausage, and meatballs into the sauce, allowing the flavors to deepen.
- Once the meatballs are heated through, add the cooked rigatoni along with a splash of reserved pasta water and grated Grande Parmesan. Toss until the pasta is fully coated in the sauce.
- Plate the pasta and add 2 oz. of dolloped Grande Ricotta Sopraffina throughout for bursts of flavor.
- Finish with a drizzle of olive oil, fresh basil leaves, and a final sprinkle of Grande Grated Parmesan. Serve immediately.
Vodka Sauce
Yield: 2 servings
Ingredients
- 2 oz. Super heavy tomato sauce or paste
- 8-10 oz. Fine ground tomatoes
- 1⁄4 oz. Olive oil
- 1 1⁄2 oz. Vodka
- 2 oz. Heavy cream
- Salt & pepper
Directions
- Blend together 2 oz. tomato sauce or paste and 8 to 10 oz. tomatoes using an immersion blender.
- In a medium to large sauté pan, slightly heat 1/4 oz. olive oil.
- Place the tomato sauce into the sauté pan and stir for about 2 minutes until simmering.
- Carefully add 1 1/2 oz. vodka into the pan and allow the alcohol to burn off. Adding vodka to simmering tomato sauce prevents a bitter flavor from the vodka.
- Once the alcohol has burned off, add 2 oz. heavy cream and continue stirring until the sauce becomes light pink to orange.
- Cook the sauce down a bit, but don’t let the sauce break and separate.
- Add salt and pepper to the sauce.
- Let the sauce cool before adding it to a pizza before baking.
