Rigatotino ala Vodka
Ingredients: Pizza rolls, Semolina flour, Doppio zero flour, Eggs, Salt · 75 min cook time · 780kcal · $33.20
Ingredients
1package Pizza rolls, 7oz Semolina flour, 7oz Doppio zero flour, 4count Eggs, 2tsp Salt, 1pinch Black pepper, 1pinch Garlic powder, 2tbsp Butter, 1bunch Fresh parsley, 1tbsp Olive oil, 3oz Pancetta, 1count Shallot, 2cloves Garlic, 1tbsp Chopped Calabrian pepper, 2tbsp Tomato paste, 0.5cup Vodka, 0.5cup Heavy whipping cream, 0.5cup Parmesan cheese, 1tbsp Black truffle butter, 1ball Burrata, 1bunch Basil, 1g Black truffle
Instructions
1. Bake pizza rolls in the oven at 400 degrees for 10 to 12 minutes to thaw them.
2. Dissect the pizza rolls by scraping out the filling into a bowl and saving the shells.
3. Bake the pizza roll shells at 400 degrees for 15 minutes to make them very crispy.
4. Put the crispy shells in a food processor and pulse into a powder, then sift through a mesh sieve to get two ounces of fine breadcrumbs.
5. Combine semolina flour, doppio zero flour, the pizza roll breadcrumbs, and salt. Mix with eggs and water, then knead into a bouncy dough and let it rest for 30 minutes.
6. Run the dough through a pasta attachment to make large rigatoni-style pasta (rigatotino).
7. Sauté the larger chunks of pizza roll shells in butter with salt, pepper, garlic powder, and fresh parsley.
8. Boil the fresh rigatotino pasta in salted water until al dente, and remember to save some pasta water.
9. In a pan with olive oil, crisp up the pancetta. Add minced shallots, garlic, Calabrian chili, and tomato paste, cooking until toasted.
10. Pour in vodka to burn off the alcohol, then add pasta water and the pizza roll filling. Blend the mixture until smooth.
11. Stir in heavy whipping cream and Parmesan cheese to create the vodka sauce.
12. Add the cooked rigatotino pasta and black truffle butter into the sauce and toss well.
13. Plate the pasta and garnish with pizza roll breadcrumbs, crispy pancetta, burrata, fresh basil, black pepper, and shaved black truffle.
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