Rigatoni Vodka with sauteed Shrimp

Rigatoni Vodka with sautéed Shrimp

Adapted from Chef Micol Negrin, Rustico Cooking, NYC

Serves 6-8

OBJ: TCW be able to create a restaurant classic

Ingredients:

1 lb rigatoni pasta

1 ½ TBS unsalted butter

2 ½ slices of bacon, diced

2 shallots, minced

2 garlic cloves, minced

¼ C vodka

1 28 oz can crushed tomatoes

1 can diced tomatoes, drained

1 C heavy cream

¼ C freshly grated Parmesan cheese

15-20 extra large shrimp, cleaned, deveined, with tails off

S & P (salt and pepper)

Procedures:

1.      Boil your water for pasta, cook according to box directions

2.      Over medium heat, melt butter in a large sauté pan that will be large enough to hold pasta later. Add your shallots, garlic, bacon, and some pepper

3.      Once bacon is golden, and shallots are translucent, add shrimp and cook until pink, around 5 minutes

4.      Using tongs, remove shrimp from pan and place in a bowl and cover with aluminum foil

5.      To sauté pan, add vodka and let evaporate. During this time, scrap up bits from pan and stir frequently. This should take about 2-3 minutes

6.      Add all the tomatoes (crushed and drained can of diced), season with S & P and bring to a boil

7.      Lower heat to medium low and simmer covered for 15 minutes, stirring frequently

8.      Uncover pan and let simmer uncovered for additional 5 minutes

9.      Add cream, parmesan cheese, shrimp, and S & P. Stir, then put heat on high and cover for 2 minutes to let thicken

10.  Add drained pasta to sauté pan and stir to incorporate well, sprinkle with a little more parmesan and cover. Bring to table and serve with crusty bread for dipping!