baked pesto alla vodka rigatoni
Cheesy and *almost* a One Pan Wonder. A fabulous weeknight carb load.
Ingredients
- 1 lb rigatoni
- 1 yellow onion, diced
- 2 shallots, minced
- 6 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp paprika
- 1/2 tsp red pepper flakes
- 1/3 cup tomato paste
- 3/4 cup vodka
- 1 28-oz can crushed tomatoes
- 1/3 cup basil pesto, homemade or store bought
- 2 tbsp salted butter
- 1/2 cup canned full-fat coconut milk or heavy cream
- 1 1/4 cup fresh parmesan cheese, grated
- 2 cups fresh baby spinach
- 1 cup fontina cheese, shredded
- 1 cup low-moisture mozzarella cheese, shredded
- 1/2 cup gouda cheese, shredded
- fresh oregano or basil, to serve
Instructions
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil. Cook off the rigatoni according to package directions. Drain.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium. Saute the onion and shallot until softened, about 4-5 minutes. Stir in the garlic, thyme, paprika, red pepper flakes, and tomato paste. Pour in the vodka and bring to a simmer until reduced by half, about 2-3 minutes.
- Add the crushed tomatoes, pesto, butter, and coconut milk or heavy cream. Simmer until slightly thickened, about 5-8 minutes. Stir in 1 cup of parmesan and the spinach until the cheese melts and the spinach wilts, about 2-3 minutes longer.
- Dump the pasta into the sauce and toss to coat. If needed, transfer the pasta and sauce to an oven-safe casserole dish. Top with the fontina, mozzarella, gouda, and remaining 1/4 cup of parmesan. Bake for 12-15 minutes until the cheese melts, bubbles, and turns golden in spots. Serve hot with fresh herbs, as desired.