Rigatoni alla gin, Pomodoro, Fermented Chilli and Parmigiano Reggiano Recipe

By eatliveescape on July 26, 2024

This is probably one of my all-time favourite pasta dishes to cook, it's incredibly simple to make and it delivers great rich flavours and smooth creamy textures. We have had it on our menu since opening and we will continue to keep it on the menu as it's such a hit with our guests. A few years ago, I tried a similar dish with the classic vodka-based sauce and I was blown away by its simplicity and flavour. Recipe by Steven Sinclair - Head Chef, Jacksons on George, Bistro George.

This then inspired me to create my own version after I took a trip with the team to the Farmers Wife gin distillery in Allworth. It's a simple tomato base sauce that you can eat all year round. A key tip is to cook the tomatoes long enough with the cream and reduce slightly. This is what gives the sauce a rich, creamy mouthfeel and depth in flavour. I also really like the twist on using gin in this recipe, which I decided to use one day after a trip to the Farmers Wife Distillery, Allworth NSW. You can go classic and use Vodka in this recipe, or with Tequila it is good also.

Feel free to crank up the heat by adding some extra fermented chilli for a spicy kick. I like to use fermented chilli in this recipe rather than regular chopped chilli as it gives the dish little extra depth of chilli and umami flavour.

You can use this same sauce recipe and toss it through your favourite pasta shape. I like to finish the dish with the 24-month-aged parmigiano reggiano grated on top and a sprinkle of dried chilli flakes.

Ingredients (serves 4)

520g fresh rigatoni (dried is also fine)

50ml extra virgin olive oil

100g white onion (thinly sliced)

8g chopped garlic

1/4 tsp dried oregano

600g chopped plum tomatoes

260g tomato paste

800ml double cream

70ml gin

1/2 tsp fermented chilli / or chopped chilli

110g soft unsalted butter

100g Parmigiano Reggiano finely grated

Method

Heat 25 ml olive oil in a medium size saucepan over medium heat. Add the sliced onion and add a pinch of salt. Sweat off for 2-3 minutes then add the garlic. Continue to sweat off gently for a further 2-3 minutes until soft and translucent.
Add the tomato paste, dried oregano and cook through for 3-4 minutes.
Add the chopped tomatoes and stir well. Continue to cook this out for 20-30 minutes until the sauce is reduced by ⅓.
Add the double cream, stir well again and cook for a further 15 minutes.
Transfer to a food processor or blender and blend until smooth. Pass through a fine sieve and season with salt to taste then set aside.
Bring a pot of salted water to the boil and add the pasta and cook until al dente. (For fresh rigatoni this should only take 3 minutes. If using dried pasta, cook to the desired time stated on the packet).
Meanwhile, heat up a separate medium sized saucepan over medium-low heat and add the remaining 25 ml olive oil followed by ½ tsp fermented chilli (crank up the heat and add more chilli if you like it hot). Add the gin next, being careful not to burn yourself as this will flame.
Add the blended tomato sauce that was reserved and stir well and bring up to a medium heat.
Next add the cooked pasta to the warm sauce, add the butter and toss together to combine well. While you are tossing the pasta, sprinkle the grated parmesan until it's well emulsified and smooth.
Finish by seasoning with a pinch of Olssons sea salt to taste and a splash of lemon juice then serve immediately.