Chef David Fhima joins us with a recipe for Rigatoni Alla Gray Duck and to tell us about a new project he is a part of.
Chef David Fhima has joined with Justin Sutherland to announce the launch of The North Stands program to raise funds to support hospitality workers out of work in Minnesota due to COVID-19. Lydia Andresen created the idea and immediately gained the participation of Northbound Creative. Chef Fhima and Sutherland joined in. Click here to purchase a sticker to benefit those affected in the hospitality industry. www.thenorthstands.org
Rigatoni Alla Gray Duck
Extra virgin Olive oil
6 oz pancetta (optional we are making it without pancetta)
4 tbsp Soft butter unsalted
1 diced red onion
3 tbsp dry oregano
2 cloves garlic, thinly sliced
1/2 cup tomato paste
1 cup organic San Marzano tomatoes or best canned tomatoes you can find
1/2 tsp crushed red pepper flakes…more if you are so inclined
¼ cup of Gray Duck Vodka
1 lb rigatoni
1/2 cup heavy cream
1 cup freshly grated Parmesan
Basil for garnish
- In a large skillet over medium heat, melt butter. Add diced red onions and garlic and saute, stirring frequently, until softened, 4 to 5 minutes.
- Add tomato paste and tomatoes and red pepper flakes and cook, stirring frequently, until paste has coated onions and garlic and is beginning to darken, add oregano.
- Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
- Bring a large pot of salted water to a boil and cook pasta until al dente. DO NOT DRAIN ,you are going to put just enough water to cover the pasta by ½ inch by the time to pasta is all dente most of the water will be gone except for 2 cups of pasta water(do not discard water).
- Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan virgin olive oil and torn basil leaves.