Baked Spicy Pasta Vodka
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
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2 tablespoons Extra-Virgin Olive Oil
- 2 large shallots, chopped fine
1–2 teaspoons Calabrian Chili Paste, to taste
2 jars (12.34 ounces each) Passata
- ⅓ cup vodka*
- 1 cup (8 ounces) mascarpone, room temperature
- 1 pound Giadzy Mezzi Rigatoni
- 1 1/2 teaspoon salt
- 1 cup Parmigiano Reggiano, finely grated and divided
- 1 cup shredded mozzarella (8-ounce bag)
- *Omit vodka, if desired
Instructions
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the pasta.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped shallots and cook, stirring occasionally, until softened and lightly golden, about 2 to 3 minutes. Stir in the Calabrian chili paste and cook for about 30 seconds, until fragrant.
- Pour both jars of passata into the pan. Swirl about ¼ cup water in each empty jar to capture the remaining sauce and add that to the pan as well. Stir in the vodka and bring the sauce to a gentle simmer. Cook for about 2 minutes, allowing the alcohol to cook off.
- Reduce the heat to low and stir in the mascarpone until fully melted and incorporated. Add the salt and ½ cup of the Parmigiano Reggiano, stirring until the sauce is smooth and creamy.
- Meanwhile, cook the pasta in the salted water until just shy of al dente. Reserve about 1 cup of pasta water, then drain.
- Add the pasta to the skillet with the vodka sauce and toss to coat well. Sprinkle the mozzarella evenly over the top along with the remaining ½ cup Parmigiano Reggiano.
- Bake for 15 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Let the pasta rest for a few minutes before serving. Finish with fresh basil, if desired.
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