dinner · italian
Spicy Vodka Rigatoni with Chicken
Glossy, peppery vodka rigatoni with golden chicken. 53g protein.
The orange, glossy, peppery vodka sauce everyone orders, made the way restaurants do: a heap of tomato paste fried until it goes brick red, a hit of vodka, then cream. Here a modest splash of real cream teams up with ultra-filtered milk and Parmesan, so it still eats rich while golden chicken carries the protein.
8.6 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Chicken
- 1½ lb boneless skinless chicken breasts, cut into 1-inch pieces680 g boneless skinless chicken breasts, cut into 1-inch pieces
- ¾ tsp kosher salt, plus more for the pasta water¾ tsp kosher salt, plus more for the pasta water
- 1 tsp Italian seasoning1 tsp Italian seasoning
- 1 tbsp olive oil1 tbsp olive oil
Vodka sauce
- 2 pieces shallots, finely chopped2 pieces shallots, finely chopped
- 4 cloves garlic, grated4 cloves garlic, grated
- 1½ tsp crushed red pepper flakes, use 1 tsp for medium heat1½ tsp crushed red pepper flakes, use 1 tsp for medium heat
- 6 tbsp tomato paste96 g tomato paste
- ¼ cup vodka59 ml vodka
- ¼ cup heavy cream59 ml heavy cream
- ½ cup ultra-filtered fat-free milk120 ml ultra-filtered fat-free milk
- 1½ oz Parmesan, finely grated, about ¾ cup, plus more to serve43 g Parmesan, finely grated, about ¾ cup, plus more to serve
Pasta and finish
- 8 oz rigatoni225 g rigatoni
- ¼ cup fresh basil leaves, torn6 g fresh basil leaves, torn
Method
- Bring a large pot of well-salted water to a boil. Toss the chicken with the salt and Italian…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Keeps 4 days in the fridge. Reheat in a skillet over medium-low with a few tablespoons of water, tossing until glossy again. Freezes for up to 2 months.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
