Tender upright tubes of pasta are filled with creamy tomato-vodka sauce.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34YpZR4Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Rigatoni Pie alla VodkaRecipe courtesy of Food Network KitchenTotal: 2 hr 15 minActive: 45 minLevel: IntermediateIngredients1/4 cup plus 2 tablespoons extra-virgin olive oil1 large shallot, finely chopped1/2 teaspoon crushed red pepper flakes One 28-ounce can whole peeled tomatoes, with their juicesOne 15-ounce can whole peeled tomatoes, with their juices1 cup vodka1/2 cup heavy cream1 cup loosely packed fresh basil leaves, plus more for servingKosher salt and freshly ground black pepper 1 pound rigatoni 1 pound part-skim mozzarella, grated 2/3 cup grated ParmesanDirectionsSpecial equipment: a 9-inch springform panHeat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #RigatoniPieallaVodka #RecipeoftheDay #FoodNetworkRecipe of the Day: Rigatoni Pie alla Vodka | Food Networkhttps://youtu.be/HYFwAY-kZRs
