Rigatoni Ala Vodka with Chicken

If you ask almost any of my friends or family they will say their favorite dish of mine is my vodka pasta! As many people know, when I have a dish in mind, I will do some research and put together a recipe based on what I like and make some changes until it's exactly what I wanted. This recipe took a couple tries (started off too watery, not enough flavor, too thick, etc.) but I'm finally happy with the end product!

Just look at her creamy, tomatoey deliciousness. How can you say no to this bad boy.

A couple of things to note: when you add in the vodka, BE CAREFUL. I had an incident once where the measuring cup I used dribbled a little and I set my parent's counter on fire (mother and father if you're reading this, no I didn't). Also, try not to go overboard when seasoning with your salt as the pancetta and pasta water should be salty as is and you don't want to assault your taste buds.

I hope you all enjoy!

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Prep Time: 1 hour and 15 minutes

Servings: 6 plates

Ingredients

• 1 pound of rigatoni

• 2 oz of pancetta (or bacon)

• 1.5 - 2 pounds of boneless, skinless chicken breast pounded to 1/2 inch thick

• 3 tablespoons of dried basil

• 1 tablespoon of butter

• 1 tablespoon of EVOO

• 2 shallots, diced

• 3 cloves of garlic, minced or grated

• 1 tablespoon of red pepper flakes (add more if you like it spicier)

• 1 cup of vodka

• 28 ounce can of crushed tomatoes

• 1 tablespoon of dried parsley

• 3/4 cup of heavy cream

• 2 oz of shredded parmigiano reggiano, plus additional for the topping

• 20 leaves of basil

• 1/2 cup of reserved pasta water

• salt and pepper

Directions

1. Place a heavy bottomed pan (I use a dutch oven) on the stove-top and place in pancetta. Turn stove to medium high and cook until crispy.

2. Season chicken breast with 2 tablespoons of the dried basil, pepper and a little salt (as we will be cooking the chicken in the residual fat left from the pancetta.

3. Cook chicken for 5-7 minutes per side, until seared on both sides (and the internal temp reached 165°F). Set chicken aside, remove pot from heat and drain.

4. Over medium to medium-high heat, add butter and oil to the pot.

5. Once the butter is melted, add shallots and cook for about 3 minutes and then add the garlic and cook until fragrant (approximately 2-3 more minutes). Add red pepper flakes and stir until fragrant.

6. Carefully pour in vodka and cook down for about 8 minutes.

7. While the vodka cooks down, cook the pasta to al dente according to the package instructions. Be sure to salt your pasta water!

8. Just before straining the pasta, take a ceramic or glass mug or measuring cup and reserve about 1/2 cup of the pasta water.

9. Pour in can of tomatoes and add in the remainder of the dried basil, the dried parsley, pepper and a little bit of salt. Bring to a boil, reduce heat and let simmer for about 5 - 7 minutes. Taste and adjust seasonings as you please.

10. Add in heavy cream, pancetta, sliced basil and stir to combine. Once the sauce comes back to a simmer, remove from heat and stir in cheese until melted. Add in pasta water a little at a time to bring to your desired consistency.

11. Mix in chicken and pasta and serve topped with more parmigiano and fresh basil. Enjoy!