Snow Crab Chili Crunch Rigatoni alla Vodka by @dennistheprescott

35 min
Medium

4 servings

🍝

450 g

Rigatoni

🧈

57 g

Butter

🫒

30 ml

Olive Oil

🧅

100 g

Shallots

🧄

12 g

Garlic Cloves

🍅

45 g

Tomato Paste

🌶️

30 g

Chili Crunch

🍸

60 ml

Vodka

🥛

180 ml

Heavy Cream

🧀

50 g

Parmigiano Reggiano

🦀

230 g

Snow Crab

🥣

250 g

Ricotta

🌿

12 g

Fresh Basil Leaves

🍋

1.5 tbsp

Lemon Juice

🧂

1 g

Sea Salt

🫚

1 g

Black Pepper

💧

120 ml

Pasta Cooking Liquid

Preparation Steps

  1. Step 1/17

    Mince the 2 large shallots and 4 garlic cloves; finely chop the 1/2 cup fresh basil leaves.

    shallots
    garlic cloves
    fresh basil leaves
    🔪chef's knife
    🪵cutting board
    🥛measuring cups

  2. Step 2/17

    Bring a large pot of generously salted water to a boil over high heat.

    sea salt
    🍲large pot

  3. Step 3/17

    Cook the 1 lb rigatoni pasta until al dente according to its package timing.

    rigatoni pasta
    🍲large pot

  4. Step 4/17

    Reserve 1/2 cup pasta cooking water, then drain the rigatoni in a colander.

    pasta cooking water
    rigatoni pasta
    🍲large pot
    🫗colander
    🥛measuring cups

  5. Step 5/17

    Heat a large skillet over medium heat and melt 2 tablespoons of the butter with the 2 tablespoons olive oil.

    butter
    olive oil
    🍳large skillet
    🥄measuring spoons

  6. Step 6/17

    Add the minced shallots and cook until softened, about 3 to 4 minutes.

    shallots
    🍳large skillet
    🥄wooden spoon

  7. Step 7/17

    Stir in the minced garlic cloves, 3 tablespoons tomato paste, and 2 tablespoons chili crunch.

    garlic cloves
    tomato paste
    chili crunch
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/17

    Cook the tomato mixture for 2 minutes, stirring often to prevent the garlic and tomato paste from burning.

    🍳large skillet
    🥄wooden spoon

  9. Step 9/17

    Pour in 2 fl oz vodka and 3/4 cup heavy cream, then season with the pinch of sea salt.

    vodka
    heavy cream
    sea salt
    🍳large skillet
    🥄wooden spoon
    🥛measuring cups

  10. Step 10/17

    Add the reserved 1/2 cup pasta cooking water and bring the sauce to a gentle simmer.

    pasta cooking water
    🍳large skillet
    🥄wooden spoon
    🥛measuring cups

  11. Step 11/17

    Simmer the sauce for 5 to 6 minutes until it is slightly reduced and thickened.

    🍳large skillet
    🥄wooden spoon

  12. Step 12/17

    Add the remaining 2 tablespoons butter and the 1/2 cup Parmigiano Reggiano, then stir until melted.

    butter
    🧀Parmigiano Reggiano
    🍳large skillet
    🥄wooden spoon
    🥛measuring cups

  13. Step 13/17

    Stir in half of the 1/2 lb New Brunswick snow crab meat and season with several cracks of black pepper.

    New Brunswick snow crab meat
    cracked black pepper
    🍳large skillet
    🥄wooden spoon

  14. Step 14/17

    Add the drained rigatoni to the skillet and toss until every piece is coated in the creamy crab vodka sauce.

    rigatoni pasta
    🍳large skillet
    🥢pasta tongs

  15. Step 15/17

    Divide the pasta evenly among 4 serving plates.

    🥢pasta tongs
    🍽️serving plates

  16. Step 16/17

    Top each portion with the ricotta and the remaining New Brunswick snow crab meat.

    ricotta
    New Brunswick snow crab meat
    🍽️serving plates

  17. Step 17/17

    Finish with fresh basil, lemon juice, extra Parmigiano Reggiano, and cracked black pepper before serving.

    fresh basil leaves
    lemon juice
    🧀Parmigiano Reggiano
    cracked black pepper
    🍽️serving plates

Composition

Ingredients

Types

Dairy, Oils, Vegetables, Condiments, Alcohol, Herbs, Fruits, Seasonings

Ingredients

Rigatoni, Butter, Olive oil, Shallots, Garlic cloves, Tomato paste, Chili crunch, Vodka, Heavy cream, Parmigiano Reggiano, Snow crab, Ricotta, Fresh basil leaves, Lemon juice, Sea salt, Black pepper, Pasta cooking liquid

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, High Protein

Calories

850 kcal

Macro nutrients

Protein: 37g, Carbohydrates: 82g, Fat: 39g, Saturated Fat: 22g, Fiber: 5g, Sugar: 7g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 4mg, Potassium: 530mg, Sodium: 680mg, Zinc: 5mg

Vitamins

Vitamin A: 360mcg RAE, Vitamin C: 13mg, Vitamin B12: 4mcg, Vitamin D: 2mcg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

large skillet, large pot, colander, chef's knife, cutting board, wooden spoon, measuring cups, measuring spoons, pasta tongs, serving plates

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Dinner, Date Night, Comfort Food, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Italian-American, Canadian, Maritime Canadian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Creamy, Tender, Al dente, Silky, Rich

Flavors

Savory, Spicy, Creamy, Tomato-rich, Garlicky, Tangy, Briny, Buttery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool promptly before refrigerating,Reheat until steaming hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Freeze without basil garnish if possible,Thaw overnight in the refrigerator)