Make This Once and You’ll Crave It Forever: Creamy Vodka Rigatoni

Ingredients

• 1 pound Thin Sliced Chicken Cutlets (Thinly sliced breast, can buy pre‑sliced or slice yourself)
• 1 cup All-Purpose Flour (For dredging the cutlets)
• 2 Large Eggs (Beaten for egg wash)
• 2 cups Seasoned Breadcrumbs (Mix with cheese and parsley for coating)
• 0.5 cup Pecorino Romano Cheese (Grated; 1/4 cup for breadcrumb mix, 1/4 cup for sauce)
• 2 tablespoons Fresh Parsley (Chopped; part of breadcrumb mix and garnish)
• 0.25 cup Olive Oil (For shallow frying; about 1/8 inch depth in pan)
• 1 Medium Onion (Diced)
• 5 Garlic Cloves (Minced)
• 0.33 cup Dry White Wine (Adds acidity; optional)
• 0.33 cup Vodka (Key flavor component of the sauce)
• 1 cup Heavy Cream (Full‑fat for richness)
• 2 tablespoons Calabrian Chili Paste (Adjust to taste; start with 2 tbsp)
• 2 tablespoons Unsalted Butter (Finishes the sauce)
• 2 28‑oz cans Canned Plum Tomatoes (Blend with 1/2 cup water for smooth sauce)
• 0.25 cup Fresh Basil (Torn, optional garnish)
• 12 oz Rigatoni Pasta (Cook 1 minute less than al dente)
• Salt (To taste)
• Black Pepper (To taste)

Instructions

1. Prepare Breadcrumb Mixture

   In a bowl combine seasoned breadcrumbs, 1/4 cup grated Pecorino Romano, and chopped parsley. Mix until evenly distributed.

   Time: PT5M

2. Set Up Dredging Stations

   Arrange three shallow dishes: flour in the first, beaten eggs in the second, and the breadcrumb mixture in the third.

   Time: PT3M

3. Season Chicken Cutlets

   Pat chicken cutlets dry, then season both sides with salt and pepper.

   Time: PT2M

4. Bread the Cutlets

   Dredge each cutlet in flour, shake off excess, dip in egg, let excess drip, then coat in breadcrumb mixture. Place on parchment paper.

   Time: PT5M

5. Heat Oil for Frying

   Add olive oil to the 12‑inch pan to a depth of about 1/8 inch. Heat over medium until it reaches 370‑380°F.

   Time: PT5M

   Temperature: 370°F

6. Shallow Fry Cutlets

   Place cutlets in hot oil, cooking 2 minutes per side until golden and cooked through. Transfer to wire rack or paper towels.

   Time: PT5M

   Temperature: 370°F

7. Keep Cutlets Warm

   Place fried cutlets on a baking sheet and tent loosely with foil. Keep in a 170°F oven until sauce is ready.

   Time: PT2M

   Temperature: 170°F

8. Start Sauce Base

   In a 4‑quart pot, add 4 tbsp olive oil and heat over medium‑low.

   Time: PT2M

9. Sauté Onion

   Add diced onion and a pinch of salt. Cook, stirring occasionally, until softened but not browned, about 5‑6 minutes.

   Time: PT6M

10. Add Garlic

    Stir in minced garlic and cook for 2 minutes until fragrant.

    Time: PT2M

11. Incorporate Chili Paste

    Add 2 tbsp Calabrian chili paste (adjust later) and stir for about 20 seconds.

    Time: PT1M

12. Deglaze with Wine and Vodka

    Pour in 1/3 cup dry white wine and 1/3 cup vodka. Increase heat slightly and simmer 1‑2 minutes to evaporate most alcohol.

    Time: PT2M

13. Add Tomatoes

    Blend the two 28‑oz cans of plum tomatoes with 1/2 cup water using an immersion blender, then pour into the pot.

    Time: PT3M

14. Simmer Sauce

    Bring the sauce to a gentle simmer, add the remaining 1/4 cup Pecorino Romano, and stir until melted. Simmer 5 minutes.

    Time: PT5M

15. Adjust Heat and Spice

    Taste the sauce; add more Calabrian chili paste if desired, then season with salt and pepper.

    Time: PT2M

16. Cook Rigatoni

    Bring a large pot of salted water to a boil. Add rigatoni and cook 1 minute less than package al dente time (about 9‑10 minutes).

    Time: PT10M

    Temperature: 212°F

17. Drain Pasta

    Drain rigatoni in a colander, reserving a splash of pasta water.

    Time: PT2M

18. Finish Sauce with Pasta

    Add drained rigatoni to the vodka sauce. Toss over low heat for 1‑2 minutes. Stir in 2 tbsp butter (cut into pieces) and 1/4 cup Pecorino Romano until melted and glossy.

    Time: PT3M

19. Plate and Garnish

    Slice the warm chicken cutlets into strips, arrange on top of the pasta, drizzle any remaining sauce, and garnish with fresh parsley and optional basil.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g