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

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds umami without dairy.

Prepare chicken cutlets by seasoning with salt and pepper.

Set up a breading station with flour, egg, and breadcrumb mixture.

Mix 1/4 cup pecorino romano and parsley into the breadcrumb mixture.

Dip each chicken cutlet in flour, then egg, and finally breadcrumbs, ensuring even coating.

Place breaded cutlets on a parchment-lined baking sheet.

Heat about 1/8 inch of olive oil in a 12-inch pan to 370-380°F for shallow frying.

Fry the chicken cutlets for about 2 minutes on each side until golden brown, about 4-5 minutes total.

Remove cutlets and drain on a wire rack or paper towel-lined plate.

In a 4-quart pan, heat 4 tablespoons of olive oil over medium heat.

Add diced onion and a pinch of salt; sauté until softened.

Add minced garlic and cook until fragrant.

Add both cans of plum tomatoes and blend with an immersion blender until smooth.

Stir in 1/3 cup dry white wine and 1/3 cup vodka; let simmer for a few minutes.

Add 1 cup of heavy cream and 1 tablespoon of Calabrian chili paste; stir to combine.

Taste and adjust seasoning as needed, adding more chili paste for spiciness if desired.

Finish the sauce with 2 tablespoons of butter for richness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens