Chicken Rigatoni with Vodka Sauce
User Reviews
5
Chicken Rigatoni with Vodka Sauce
Description
This recipe combines ground chicken seasoned with Italian herbs and red pepper flakes, browned and set aside, with a vodka sauce made from sautéed onions, garlic, dried oregano, crushed red pepper flakes, and crushed tomatoes. The sauce simmers to reduce and thicken before being blended with vodka and heavy cream, resulting in a creamy, slightly tangy sauce with a mild peppery warmth.
The rigatoni pasta is cooked separately, then tossed with the sauce and ground chicken. The pasta’s ridges catch the sauce nicely, delivering flavor with every bite. Garnishing with fresh basil and grated Parmigiano-Reggiano adds brightness and a savory finish.
This dish works well as a hearty main course for lunch or dinner. The blend of chicken and the rich vodka cream sauce offers a satisfying combination without being overly heavy.
The notes encourage generous use of cheese topping to add a salty, creamy element that complements the spiced tomato sauce and tender chicken.
Ingredients
- 1 pound ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter unsalted
- 1 onion cut into small dice, medium
- 5 garlic minced, medium cloves
- ½ teaspoon oregano dried
- 1 teaspoon red pepper flakes crushed
- 28 oz crushed tomatoes plus juices
- ½ cup heavy cream
- ¼ cup vodka
- 12 ounces rigatoni pasta
- kosher salt
- basil for garnish, fresh
- Parmigiano-Reggiano cheese for garnish, grated
Instructions
- Cook the ground chicken in a large saucepan with 2 teaspoons olive oil and Italian seasoning and red pepper flakes until crumbly and fully cooked. Season with salt and pepper. Remove and set aside.
- Heat the oil and butter in the same saucepan over medium-high heat. Once the butter has melted, add the onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add the garlic, oregano and crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, with their juices. Bring to a boil over high heat, then reduce the heat to medium-low so the mixture is barely bubbling; cook for 20 to 30 minutes, stirring occasionally, until the sauce has thickened and reduced to 4 cups. Season with salt and pepper.
- Working in batches as needed, transfer the sauce to a blender. Add the cream and vodka. Remove the center knob on the lid (to allow steam to escape); place a towel over the lid to prevent spilling. Starting on the lowest speed and gradually increasing to high, blend until completely smooth, about 30 seconds. Return to the saucepan and bring just to a boil over high heat, then reduce to medium-low and cook, allowing the sauce to reduce and the vodka to cook off.
- Cook the pasta until al dente. Drain the pasta, reserving 1 ½ cups of the cooking water, then return the pasta to the pot with the sauce and add the chicken. Stir to combine, and cook over medium heat, stirring frequently, adding some of the reserved pasta cooking water as needed to thin it out.
- Serve right away, topped with basil and grated cheese (to taste). Season with salt and pepper to taste
Notes
- Adjust red pepper flakes to control the dish’s spiciness according to preference.
- Generously sprinkle grated Parmigiano-Reggiano cheese when serving to enhance flavor and texture.
- Fresh basil garnish adds a fresh herbal note that balances the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 179mg | 7% |
| Potassium | 736mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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