Directions:
- In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon salt and 2 tablespoons olive oil.
- Add pasta and cook uncovered for about 12 minutes or until el dente'.
- DO NOT OVERCOOK.
- In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
- CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
- USE CAUTION.
- Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
- Simmer until sauce thickens, about 15 minutes, stirring occasionally.
- Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
- Cook for 2 minutes longer.
- Drain pasta well and transfer to a large bowl.
- Pour sauce mixture over and toss to coat.
- Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.12 Kcal (2337 kJ) | ||
| Calories from fat | 187.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 32% | |
|---|---|---|---|
| Cholesterol | 35.71mg | 12% | |
| Sodium | 1834.75mg | 76% | |
| Potassium | 126.4mg | 3% | |
| Total Carbs | 72.76g | 24% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 8.25g | 33% | |
| Protein | 14.82g | 30% | |
| Vitamin C | 2mg | 3% | |
| Iron | 3.5mg | 19% | |
| Calcium | 130.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 208.68 Kcal (874 kJ) | ||
| Calories from fat | 70 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 32% | |
|---|---|---|---|
| Cholesterol | 13.35mg | 12% | |
| Sodium | 685.99mg | 76% | |
| Potassium | 47.26mg | 3% | |
| Total Carbs | 27.21g | 24% | |
| Sugars | 2.53g | 27% | |
| Dietary Fiber | 3.08g | 33% | |
| Protein | 5.54g | 30% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 1.3mg | 19% | |
| Calcium | 48.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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