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Rigatoni Gamberi

Difficulty Level: Easy

Total Time: 45 minutes

Serving Size: 2-4 servings


Vodka Sauce:

  • 2 tbsp. extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 6 oz. tomato paste

  • 1/2 tsp. salt

  • 1/4 tsp. sugar

  • 1/4 cup vodka

  • 3/4 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

Rigatoni Gamberi:

  • 1/2 lb. Rigatoni or other short cut pasta

  • 1/3 lb. raw shrimp, tails removed

  • 1 bunch broccolini, stems & leaves removed

  • 1 cup vodka sauce

  • 1/3 cup whole milk mozzarella, shredded

  • Juice of 1/2 lemon

  • 4 tbsp. extra virgin olive oil

  • 1 tbsp. Italian parsley, finely chopped

  • Salt & pepper to taste


Vodka Sauce:

  1. Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  2. Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.

  3. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.

  4. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.

Rigatoni Gamberi:

  1. Heat 2 tbsp. olive oil in a sauté pan over medium heat. Add the shrimp along with the juice of 1/2 lemon, salt and pepper and sauté until the shrimp is fully cooked. Place the cooked shrimp on a plate and set aside.

  2. In the same pan, heat 2 tbsp. olive oil and sauté the broccolini until fully cooked. Add to the plate with the shrimp and set aside.

  3. Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it’s al dente. Reserve 3/4 cup pasta water.

  4. Strain the pasta and add to a large sauté pan over medium heat along with the vodka sauce, shrimp, broccolini and 1/4 cup pasta water. Toss over high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  5. Top with shredded mozzarella and let sit over low heat until it begins to melt.

  6. Plate and top with chopped parsley and serve!


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