This Indian-inspired spin on vodka pasta combines Tomato Achaar and Tikka Masala Simmer Sauce with Calabrian Pepper Sauce for a rich, creamy sauce with a bold, spicy kick.
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Spicy Tikka Masala Rigatoni
Ingredients
5 cloves garlic, chopped
1 shallot, chopped
Olive oil, for sautéing
1/2 jar Brooklyn Delhi Tomato Achaar
2 heaping tablespoons Calabrian Pepper Sauce
Splash of vodka (optional)
1 jar Brooklyn Delhi Tikka Masala Simmer Sauce
1/4 cup heavy cream
Rigatoni
Fresh basil
Method
Sauté the chopped garlic and shallot in olive oil until softened and fragrant.
Stir in 1/2 jar of Brooklyn Delhi Tomato Achaar and 2 heaping tablespoons of Calabrian Pepper Sauce.
If using vodka, add a splash and let it cook off.
Stir in 1 jar of Brooklyn Delhi Tikka Masala Simmer Sauce and 1/4 cup heavy cream. Simmer until warmed through.
Add cooked rigatoni and fresh basil, then toss until the pasta is evenly coated in the sauce.
In this recipe
