Chocolate Pot de Creme & Rigatoni Alla Vodka
Happy Valentine’s Day!!! A comforting pasta dish and a chocolatey dessert are all I ever want on Valentine’s Day. Asa and Tess fight over these “chocolate puddings” that set up in the fridge rather than being baked in a fussy water bath. And a pound of pasta gets gobbled up so quickly when it’s covered in this easy, delicious vodka sauce. Show someone you love them with a lovely, homemade dinner and dessert.
Chocolate Pot de Creme
Ingredients
- 6 oz chopped dark chocolate or good quality dark chocolate chips, about 1 cup
- 1 cup whole milk
- 2/3 cup heavy cream
- 4 egg yolks
- 1/4 cup granulated sugar
- pinch salt
- whipped cream, to garnish, optional
- raspberries, to garnish, optional
Instructions
- Place the chocolate in a blender and set aside.
- In a small saucepan, whisk together the milk, heavy cream, egg yolks, sugar, and salt. Over medium low heat, cook this custard mixture to thicken, stirring constantly and being careful not to allow it to simmer and curdle. When it starts to steam and thicken enough to coat a spatula (around 170 degrees), remove from heat and pour over the chocolate into the blender. Blend on medium speed until chocolate is melted. Divide into 6 small glasses, ramekins, or plastic cups. Refrigerate until set, about 4 hours. Dollop with whip cream and top with a few raspberries to finish, if desired.
Rigatoni Alla Vodka
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 1/4 cup vodka
- 1 14- oz can tomato sauce
- 3/4 cup heavy cream, can sub half and half
- salt and pepper, to taste
- 1 lb tube shaped pasta such as rigatoni, penne, or ziti
- Parmesan or Pecorino cheese, grated, for serving
Instructions
- In a medium saucepan or Dutch oven, heat the olive oil over medium heat. Cook the onion and garlic, stirring often, until onions are soft but not yet browned. Add the red pepper flakes and stir for a minute, then follow with the tomato paste. Stir for another 2-3 minutes to heat and develop the flavor. Add the vodka next and stir well to scrape up any brown bits from the bottom of the pan. Add the tomato sauce and simmer. If a very smooth sauce Is desired, transfer to a blender, along with the cream, and puree until smooth. Otherwise, add the cream to the pot and stir to combine.
- Bring a large pot of salted water to a boil and cook the pasta to al dente. Before draining, reserve about 1 cup of the pasta water. When ready to serve, toss the noodles with the sauce, adding the pasta water as needed to thin the sauce and create a nice smooth sauce. Garnish with grated cheese and serve.
