Rigatoni Alla Deaf Vodka

Equipment

• Jo Chef Kitchen Torch

• Nuwave Gold Precision Induction Cooktop

• Made In Cookware - 5 Quart Stainless Steel Saucier Pan

• Vitamix E310 Explorian Blender

Ingredients

• 1 package rigatoni

• Bacon strips (as many as you’d like)

• 1 onion

• 5 garlic cloves

• 6oz tube tomato paste doppio concentrato

• 1/4 cup Our Stage Vodka

• 28oz can peeled tomatoes

• 1/2 cup heavy cream

• 1 tbsp Kerrygold butter

• Parmigiano-Reggiano, grated

• Basil leaves

• Red pepper flakes

Preparation

1. Boil a pot of salted water, cook rigatoni for 2 minutes less than recommended, then drain and return to the pot to keep warm.

2. Dice onion, mince garlic, slice bacon into thin strips, and chiffonade basil. Refrigerate basil until ready to use. Pour vodka into a container and set aside. Blend canned tomatoes to desired consistency and set aside.

3. Heat olive oil in a large skillet. Cook bacon until crispy, taste, and set aside.

4. Sauté garlic, onion, and red pepper flakes until translucent. Add tomato paste and cook until caramelized and thickened.

5. Prepare for flambé by having a lid nearby. Increase heat to high, pour in vodka, and let it warm. Use a culinary torch to flambé and cook off the alcohol.

6. Add blended tomatoes, let the sauce thicken, then stir in heavy cream and butter until fully incorporated.

7. Toss in par-cooked rigatoni and finish cooking in the sauce.

8. Portion rigatoni into a bowl, top with a generous amount of Parmigiano-Reggiano, garnish with basil, and finish with bacon crisps.

Enjoy!