Rigatoni alla vodka recipe from the Sicilian Butcher

Chef Joey Maggiore, the Sicilian Butcher, visited the Good Day kitchen to make a dish from the menu at his new restaurant.

The restaurant serving craft meatballs, charcuterie platters, and from-scratch pastas opens on Saturday at Alliance Town Center in Fort Worth.

Rigatoni Alla Vodka

1 oz minced shallots
1 tablespoon tomato paste
1 oz Vodka
1 teaspoon Unsalted butter 
1 teaspoon Parmigiano
7 oz fresh extruded rigatoni pasta
6 oz vodka sauce (tomato, cream, milk, Carmelina tomato, garlic, white pepper, shallots)

LINKS:
www.TheSicilianButcher.com
www.TheSicilianBaker.com