@kierstenallan: I made spicy vodka rigatoni tahdig Ingredients * 1 lb rigatoni * ½ yellow onion, very finely chopped * 1 tbsp butter * 1 tbsp olive oil * 3–4 cloves garlic, minced * ⅓ cup tomato paste * 1–1¼ cups heavy whipping cream * ⅓–½ cup freshly grated Parmesan * ½–1 tsp salt, to taste * ½ tsp black pepper * 1–2 tsp crushed red pepper flakes, or more if you like it really spicy * 1 lb hot Italian sausage * ½–1 cup reserved pasta water, as needed * Extra Parmesan for serving Directions 1. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, reserving about 1 cup of pasta water before draining. 2. In a separate skillet, brown the hot Italian sausage, breaking it into small pieces. Once cooked through, set aside. 3. In a large pan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté for about 5–7 minutes, until very soft. 4. Add the garlic and cook for about 30 seconds. 5. Stir in the tomato paste and cook for 2–3 minutes, stirring frequently, until it becomes a deeper red and starts to caramelize slightly. 6. Lower the heat and slowly stir in the heavy whipping cream. Add the Parmesan, salt, pepper, and plenty of crushed red pepper flakes. 7. Add a splash of reserved pasta water until the sauce is silky and coats the noodles easily. 8. Stir the cooked hot sausage into the sauce, then add the drained rigatoni and toss everything together until completely coated. 9. Finish with more Parmesan and crushed red pepper. Spaghetti Tahdig Version Cook about 8 oz spaghetti until just al dente, then drain. Coat the bottom of a nonstick pot generously with olive oil — enough to completely cover the bottom. Arrange the cooked spaghetti evenly across the bottom of the pot, pressing it down gently. Spoon your finished spicy sausage rigatoni mixture over the spaghetti. Cook uncovered over medium to medium-high heat for about 15–20 minutes, watching the heat so the bottom gets deeply golden and crispy without burning. #tahdig #vodkasauce #spicyrigatoni #italianfood #persianfood

Kiersten

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Sunday 27 September 2026 22:37:17 GMT