We first tried this spicy rigatoni at Sisi in the Hamptons and it was one of the most amazing pastas I have ever tasted. It really left a lasting impression and I knew I had to try and recreate it. I am thrilled to share the amazing results with you, along with some personal twists!
What You’ll Need – Ingredients & Tools
Ingredients:
- 1 lb of rigatoni
- 2 cups of heirloom tomatoes, chopped
- 1 cucumber, diced
- 1/2 cup of taggascia olives, pitted and sliced
- 1/4 cup of red onions, thinly sliced
- 1/3 cup of barrel-aged feta cheese, crumbled
- 2 tbsp of fresh oregano, chopped
- 1/2 cup of Calabrian chili paste
- 1/2 cup of vodka
- 1 1/2 cup of tomato sauce
- 3/4 cup of cream
- Salt and pepper to taste
- Olive oil for cooking
- (Optional) Fresh basil leaves for garnish
Tools:
- Large pot
- Colander
- Skillet
- Stirring spoon
Let’s Get Cooking – A Step-By-Step Guide
- Boil a pot of water with a pinch of salt and cook rigatoni according to the instructions on the package. Once cooked, drain and set aside.
- In a skillet, heat about 1-2 tbsp of olive oil over medium heat. Add the onions and cook them until they are translucent (about 3-5 minutes).
- Add the tomato sauce, Calabrian chili paste, and vodka to the skillet. Let it simmer for about 5-6 minutes. The sauce should start to reduce slightly.
- Stir in the cream, season with salt and pepper to taste, and let the sauce come to a simmer before lowering the heat. Allow it to cook for another 5 minutes and add basil leaves until it thickens.
- Toss the cooked pasta into the sauce and mix until it’s perfectly coated.
- In a separate bowl, mix together the chopped heirloom tomatoes, cucumber, taggascia olives, red onions, barrel-aged feta cheese, and fresh oregano. This will be the Greek salad that pairs wonderfully with the spicy rigatoni. PS it tastes so much better in these bowls, I can’t explain it but trust me.
Remember to save some vodka for a post-dinner treat to celebrate your culinary skills!
So there you have it, a taste of the Hamptons transported to your very own kitchen! I’d be thrilled to hear your thoughts on this recipe, and any variations you’ve tried (and loved). Share your experiences and let’s make this world a spicier place together!
Bon Appétit!
