A creamy and enveloping first course: the sweetness of the tomato cream meets the liveliness of vodka and the unmistakable savoriness of freshly grated Parmigiano Reggiano from Frisona cow 12 months, enhancing every bite. The aroma of basil and a touch of Balsamic Vinegar Cream of Modena IGP add a gourmet twist that captivates at the first taste. A refined comfort food, perfect for a lunch with friends or a special dinner.
In a large pan, sauté the finely chopped onion with extra virgin olive oil until it becomes translucent.
Add the tomato puree, salt, and pepper, and cook over medium heat for about 7 minutes.
Deglaze with vodka and let the alcohol evaporate for 2 minutes.
Add the fresh cream, stir, and let the sauce reduce for a few more minutes until it becomes thick and creamy.
Meanwhile, cook the rigatoni in plenty of salted water, draining them al dente.
Toss the pasta in the pan with the tomato and vodka cream, adding the grated Parmigiano Reggiano from Frisona cow 12 months. Stir off the heat until you achieve a creamy and enveloping consistency.
Plate and finish with shavings of Parmigiano Reggiano from Frisona cow 12 months, torn fresh basil, and a drizzle of Balsamic Vinegar Cream of Modena IGP for a gourmet touch.
Consume immediately. If leftovers remain, store in the refrigerator in an airtight container for up to 1 day. Reheat with a splash of milk to restore creaminess.
Italia, Emilia Romagna
| Energy (kcal) | 98.35 |
| Carbohydrates (g) | 4.82 |
| of which Sugars (g) | 4.82 |
| Fat (g) | 6.13 |
| of which Saturates (g) | 2.99 |
| Protein (g) | 3.47 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.13 |
