Rigatoni alla Vodka
30-60 min, 4 servings, contributed, cook 25 min, crushed tomatoes, dry rigatoni pasta, easy, fresh basil leaves, heavy cream, Instant Pot Italian by Ivy Manning, italian, main course, medium, pecorino romano cheese, prep 10 min, pressure cook, red chile flakes, salt and pepper, tomato paste, unsalted butter, vegetarian, vodka
Ingreadient
- 2 tablespoons unsalted butter
- 3 cloves medium
- 2 tablespoons tomato paste
- 14.5 ounces crushed tomatoes
- 1/4 cup vodka
- 12 ounces dry rigatoni pasta
- 1 pinch red chile flakes
- Salt and pepper
- 1/2 cup heavy cream
- 1/2 cup Pecorino Romano cheese
- 1/2 cup fresh basil leaves
Direction
- Put the butter in the pot, select Sauté, and adjust to Normal/Medium heat. When the butter has melted, add the garlic and cook until fragrant, 45 seconds. Add the tomato paste and cook, stirring frequently, until it begins to brown, 1 minute. Add the tomatoes and vodka and simmer for 1 minute to boil off some of the alcohol. Press Cancel.
- Add the rigatoni, red chile flakes, 2 1/2 cups cold water, 1 teaspoon salt, and several grinds of black pepper. Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, quick-release the pressure. Remove the lid. Add the cream and stir to combine. Let the pasta stand in the pot, uncovered, for 5 minutes, stirring occasionally, to allow the sauce to thicken. Stir the cheese and basil into the pasta and season with salt and black pepper.
