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

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today we're making Spicy Vodka Rigatoni with Chicken Cutlets. I hope you enjoy it!

PRODUCTS USED (affiliate links)
Hedley & Bennet Apron: https://amzn.to/4hgBeqR
T-fal Jumbo Cooker 5 Quart: https://amzn.to/3TSwRI6
Cento Calabrian Chili Paste: https://amzn.to/3vF5bv9
Tutto Calabria Chili Paste: https://amzn.to/3lsX91V
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/spicy-vod...

INGREDIENTS
For the chicken cutlets
1 pound (454g) chicken cutlets thinly sliced
salt and pepper to taste
1/2 cup (65g) flour for dredging only
3 large eggs beaten
1 cup (100g) Italian seasoned breadcrumbs
3 tablespoons minced Italian flat-leaf parsley
1/4 cup (23g) grated Pecorino Romano
olive oil - for frying, fill pan at least 1/2" high
For the vodka sauce
1 pound (454g) rigatoni
1/4 cup (60ml) extra virgin olive oil
1 medium onion - diced
5 cloves garlic - minced
1 tablespoon (15g) Calabrian chili paste - plus more to taste
2 28-ounce cans plum tomatoes - blender pulsed until smooth
1/3 cup (80ml) vodka
1/3 cup (80ml) dry white wine
1 cup (240ml)heavy cream
salt and pepper to taste
1/4 cup grated Pecorino Romano
2 tablespoons (28g) unsalted butter - cubed
2 cups (480ml) reserved pasta water - will most likely not need all of it.
3 tablespoons minced flat-leaf Italian parsley

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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