Ingredients

• 1 Shallot (finely chopped)
• 1 Medium White Onion (small dice)
• 4 Garlic Cloves (finely chopped)
• 2 Daphnis & Chloe Selected Bay Leaves
• 1 cup Heavy Cream
• 1/2 cup Vodka
• 2 cans ‘O Sole ‘e Napule Italian Peeled Cherry Tomatoes
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tsp Daphnis and Chloe Smoked Chili Flake
• 1 package Tortello Fresh Rigatoni
• Salt, Pepper, Brown Sugar

Instructions

In two tablespoons oil, sauté the finely chopped garlic, finely chopped shallots, and diced onion. Sauté until caramelized and garlic and shallots are golden. Onions translucent.

Deglaze the pan by pouring the quarter cup of white wine into the pan. Slowly scraping and stuck bits off the pan and lightly stirring. Add the two cans Italian tomatoes and two Greek Bay Leaves. Let simmer on medium/low for 20 minutes. Once the mixture has simmered and slightly thickened, remove the bay leaves and add the cup of cream. Blend it with a stick blender. If you do not have a stick blender, gently mash the tomatoes with a fork for a chunkier sauce, or when slightly cooled, transfer the sauce into a stranding food processor and blend. Add salt, pepper, and a pinch of brown sugar to taste. Simmer the blended sauce on medium/low for an additional 20 more minutes to thicken and meld flavors.

Cook pasta in heavily salted water. Tortello Pasta is very delicate. Keep your eye on it!

Toss pasta in sauce and top with Freshly Grated Parmesan Cheese and Daphnis & Chloe Smoked Chili Flakes! Place in broiler for 3-5 minutes to melt Parmesan.