Cracked Out Rigatoni

This was originally supposed to be a rigatoni ala vodka. By the time I was finished plating this, I noticed that so much was changed/added that made it not a rigatoni ala vodka at all. First off, I used tequila because I had no vodka on hand. I added miso, gochujang, and fish sauce to incorporate mind-numbing levels of umami. I blended the sauce with, adding cold butter and confit garlic to create a thick, emulsified sauce that would better stick to the rigatoni. Oh yea, and I topped it off with a black garlic-lemon whipped ricotta.

Recipe

Serves 2

Black Garlic-Lemon Whipped Ricotta

• 1.5 c whole-milk ricotta
• 2 tbsp heavy cream
• 2 tbsp olive oil
• 1 clove black garlic
• 1 tbsp lemon zest
• 1/2 tbsp black pepper

1. Smash black garlic to form a paste.
2. Combine all ingredients in a mixing bowl or blender. Vigorously whisk or blend until homogeneous and fluffy. Season with salt to taste.

“Vodka” Sauce

• 1 shallot, thinly sliced
• 6 cloves garlic, thinly sliced
• 3/4 c tomato paste
• 1 tbsp miso
• 2 tbsp gochujang
• 2 tsp fish sauce
• 1/4 c tequila (or vodka)
• 1 tbsp butter
• 2 cloves confit garlic
• 2 tbsp confit garlic olive oil
• 1/2 c heavy cream
• 1/3 c parmesan cheese, grated

1. Cook shallots and garlic over medium heat until softened and slightly caramelized.
2. Add tomato paste, miso, gochujang, and fish sauce. Cook for another 2 minutes.
3. Pour in alcoholic beverage of choice, cook on medium off until all alcohol is burnt off (about 4 minutes).
4. Add sauce to the blender, along with butter, confit garlic & its oil (optional, but not really optional).
5. Blend until fully smooth and emulsified. Pour into a pan. Add heavy cream and parmesan.

Assembly

• 16 oz rigatoni
• 1 tbsp butter
• 1/4 c parmesan, grated
• Basil for garnish

1. Cook rigatoni in salted water for 1 minute less than minimum time on package instructions. Reserve 1/4 c of the pasta water.
2. Add pasta & pasta water back to pan with sauce, along with butter and parmesan. Mix vigorously until an emulsified, cook for another minute.
3. Garnish with more parmesan and basil.