Spicy Bloody Mary rigatoni
Who doesn’t like the famous British vodka-based cocktail or its variant with rum?
We love it so much that we decided to turn our weekend liquid diet into a hangover-proof dish.
INGREDIENTS
| Tomatoes | 1kg (600 gr if you use ready-made tomato puree) |
| Dark rum | 120 ml |
| Worcester sauce | 60 ml (four tablespoons) |
| Chili | 2 whole |
| Salt | To taste |
| Sugar | A pinch |
| Rigatoni | 400 gr |
PREPARATION
PREPARE THE INGREDIENTS
- Wash and peel the tomatoes. If you don’t know how to do it you can check this article.
- Squash the tomatoes with a fork or mix them for a few seconds in a food processor. You don’t need the paste to be too smooth.
- Grate the zest of a large lemon; make sure your lemon’s peel is edible!
COOK THE SAUCE
- Pour the puree in a large pan and heat it up.
- Add salt, two whole chillies, and a pinch of sugar.
- Add the Worcester sauce.
- Add 120 ml of rum and raise the flame for a few seconds.
- Lower the flame and cook on medium heat for 10 minutes, stirring occasionally.
- Remove the chillies from the sauce.
COOK THE PASTA
You can start cooking your rigatoni as soon as you’ve peeled the tomatoes.
- Place the rigatoni in a pot of boiling water and cook for 8-10 minutes (follow the manufacturer’s instructions.)
- Drain the rigatoni.
- Stir the rigatoni into the sauce.
SERVE & PAIR
Serve your dish:
- Serve immediately.
- Garnish with the lemon zest and abundant black pepper.
- Italians don’t reheat pasta, but with hard durum and a simple tomato sauce like this one, you will be forgiven for doing so.
Pair it with white wine:
- Pinot noir and rosés enhance the aroma of this simple yet flavourful tomato dish.
- You can also pair your rigatoni with a bubbly white like Müller-Thurgau and Verdicchio.
