Spicy Rigatoni Alla Vodka By Chef Joe Isidori • James Lane Post • Hamptons Culture & Lifestyle Magazine

Chef Joe Isidore of Arthur & Sons shares his recipe for Spicy Rigatoni alla Vodka.

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Yield: 1 pound (4 servings)

Rigatoni 16oz (bronze cut)

5 tablespoons double concentrated tomato paste

3 cups fresh cream

1 shallot, sliced

8 garlic cloves (sliced)

1 tablespoon Calabrian chili paste

1/4 cup chopped speck or prosciutto

1/4 cup extra virgin olive oil

1 cup grated Pecorino Romano cheese

1/2 cup vodka

1 block Parmigiano Reggiano (for shavings)

Salt and pepper to taste

direction

• In a frying pan, sauté the shallots, garlic and speck or prosciutto in extra virgin olive oil, salt and pepper until lightly browned.

• Add the tomato paste and chilli paste and cook until combined and slightly caramelised.

• Carefully scrape off any burnt bits in the pan with the vodka and add the cream. Reduce the sauce slightly and add the cooked rigatoni. If the sauce is a bit too thick, adjust with some pasta water.

• Mix everything with the Pecorino Romano cheese and plate. Shave some fresh Parmigiano Reggiano on top with a microplane and serve.

Jessica Mackin Cipullo

Co-Publisher/Editor

Jessica Mackin Cipullo is an editor and lifestyle writer from Long Island’s East End. She previously served as editor-in-chief of The Independent and co-founded The James Lane Post in 2020. She is a multiple NYPA and PCLI award winner in journalism, design and social media, and is the recipient of the Stuart C. Dorman Award for Editorial Excellence. In 2023, she received the Presidential Volunteer Award at the United Nations’ 67th Annual Commission on the Status of Women. She aims to share stories of inspiring people and places in and around the East End.