Chicken Cutlet & Spicy Rigatoni alla Vodka Bake with Burrata

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 4-6 servings

Ingredients:

• 1/2 lb. mezzi rigatoni

• 1 piece chicken milanese or cutlet (cooked or raw)

• 4 tbsp. extra virgin olive oil

• 1/2 shallot, chopped

• 4 garlic cloves, minced

• 6 oz. tomato paste

• 1 tbsp. crushed Calabrian chili pepper

• 1/2 tsp. salt

• 1/4 cup vodka

• 3/4 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 8 oz. mozzarella, shredded

• 8 oz. burrata

• Fresh basil, for garnish

• Pasta water, as needed

Directions:

1. Heat 2 tbsp. olive oil in a large pan over medium heat and cook the chicken until fully cooked, about 4–5 minutes per side.If using a precooked cutlet, skip this step.

2. Cut the cooked chicken into bite‑sized cubes and set it aside.

3. Preheat the oven to  375° F.

4. Meanwhile, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta for half of it's suggested cooking time.

5. Heat the remaining 2 tbsp. olive oil in a large pan or pot and sauté the shallot until soft and translucent, about 3–4 minutes.

6. Add the garlic and cook for 1–2 minutes, until fragrant.

7. Stir in the tomato paste, Calabrian chili and salt. Cook for 2–3 minutes over medium‑low heat until the tomato paste deepens in color.

8. Pour in the vodka to deglaze and stir until it has fully evaporated.

9. Remove from heat and stir in the heavy cream and 1/4 cup grated Parmigiano. Add more salt to taste.

10. Strain the pasta and reserve 1 cup of pasta water.

11. Add the pasta to to the spicy vodka sauce along with 1/4 cup of pasta water. Mix until combined. Add more pasta water if needed.

12. Transfer the pasta to a 9 x 12 inch baking dish and layer it with the shredded mozzarella, chicken cutlet and remaining Parmigiano.

13. Bake for about 20 minutes until the cheese has melted and the edges are bubbling.

14. Top with burrata, a drizzle of extra virgin olive oil and fresh basil.