Easy Spicy Vodka Rigatoni

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making Spicy Vodka Rigatoni with Chicken Cutlets. I hope you enjoy it! PRODUCTS USED (affiliate links) Hedley & Bennet Apron: https://amzn.to/4hgBeqR T-fal Jumbo Cooker 5 Quart: https://amzn.to/3TSwRI6 Cento Calabrian Chili Paste: https://amzn.to/3vF5bv9 Tutto Calabria Chili Paste: https://amzn.to/3lsX91V Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/spicy-vodka-rigatoni/ INGREDIENTS For the chicken cutlets 1 pound (454g) chicken cutlets thinly sliced salt and pepper to taste 1/2 cup (65g) flour for dredging only 3 large eggs beaten 1 cup (100g) Italian seasoned breadcrumbs 3 tablespoons minced Italian flat-leaf parsley 1/4 cup (23g) grated Pecorino Romano olive oil - for frying, fill pan at least 1/2" high For the vodka sauce 1 pound (454g) rigatoni 1/4 cup (60ml) extra virgin olive oil 1 medium onion - diced 5 cloves garlic - minced 1 tablespoon (15g) Calabrian chili paste - plus more to taste 2 28-ounce cans plum tomatoes - blender pulsed until smooth 1/3 cup (80ml) vodka 1/3 cup (80ml) dry white wine 1 cup (240ml)heavy cream salt and pepper to taste 1/4 cup grated Pecorino Romano 2 tablespoons (28g) unsalted butter - cubed 2 cups (480ml) reserved pasta water - will most likely not need all of it. 3 tablespoons minced flat-leaf Italian parsley VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.