Imported from Instagram

Vodka Sauce Rigatoni with Lemon-Zested Chicken Thighs

Name: Vodka Sauce Rigatoni with Lemon-Zested Chicken Thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 large white onion (diced); 4 garlic cloves (finely sliced); 3 boneless chicken thighs (skin on); 4 tbsp extra-virgin olive oil (finish with an additional drizzle; amount not specified); fresh basil (a handful); 1 red chili; 1 garlic clove (listed separately from the four sliced cloves); 2 tbsp tomato purée; vodka (one shot); 200 ml heavy cream; 0.5 lemon juice (juice of half a lemon); Parmesan cheese (a handful, plus more for finishing); 0.5 cup pasta water (reserved after cooking the pasta); 1 tsp chili flakes; rigatoni pasta (amount not specified); 1 tbsp butter; thyme (a handful); chives (chop and reserve for finishing); 1 lemon zest (zest of one whole lemon); salt (to taste); black pepper (to taste)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

Rigatoni tossed in a creamy, tomato-and-vodka sauce with basil, chili, lemon, and Parmesan, served with crisp-skinned chicken thighs basted with butter and thyme.

3 servings50 minItalian

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Ingredients

1 large white onion (diced)
4 garlic cloves (finely sliced)
3 boneless chicken thighs (skin on)
4 tbsp extra-virgin olive oil (finish with an additional drizzle; amount not specified)
fresh basil (a handful)
1 red chili
1 garlic clove (listed separately from the four sliced cloves)
2 tbsp tomato purée
vodka (one shot)
200 ml heavy cream
0.5 lemon juice (juice of half a lemon)
Parmesan cheese (a handful, plus more for finishing)
0.5 cup pasta water (reserved after cooking the pasta)
1 tsp chili flakes
rigatoni pasta (amount not specified)
1 tbsp butter
thyme (a handful)
chives (chop and reserve for finishing)
1 lemon zest (zest of one whole lemon)
salt (to taste)
black pepper (to taste)

Steps

1
Dice the onion and finely slice the four garlic cloves. Zest the lemon and chop the chives; reserve them for finishing.
2
Season the chicken thighs with salt and pepper. Place them skin-side down in a cold pan and crisp the skin; the source does not specify a cooking time or temperature.
3
In a separate pan, gently infuse the olive oil with the basil, red chili, and the separately listed garlic clove over low heat.
4
Remove the infused herbs and aromatics from the oil. Add the diced onion and cook until soft.
5
Add the sliced garlic and cook briefly.
6
Add the tomato purée and cook until it turns deep red.
7
Turn the heat to high and carefully add the vodka to deglaze the pan. Cook off the alcohol.
8
Add the heavy cream and lemon juice to the sauce. Simmer.
9
Cook the rigatoni; the source does not specify the cooking time or method. Reserve ½ cup of pasta water.
10
Add the Parmesan and reserved pasta water to the sauce. Season with salt and pepper.
11
Add the chili flakes, then add the cooked rigatoni. Adjust the sauce thickness as needed.
12
Baste the chicken with the butter and thyme.
13
Finish with the reserved lemon zest and chives, a drizzle of extra-virgin olive oil, and more Parmesan.

Notes

The source gives no amount for the rigatoni, vodka beyond “a shot,” or handful-based ingredients, and does not specify detailed cooking times or how long to crisp the chicken. It lists the four sliced garlic cloves and one additional clove separately.