Upcoming Cooking Class: Thurs Feb 22 6:30PM EST

Hey gang,

Our next LIVE cooking class will be taking place next and I’m really excited to be cooking with you guys again.

When: February 22, 2024 6:30PM EST

How to join: Simply head over to my website and go to the “Livestream” page. It’s that easy! If you can’t make it, do not fret because all classes are recorded–you can view my past classes on the same page.

What we’ll be making: the best rigatoni alla vodka in the world, aka my “Cracked Out Rigatoni”. This is the first dish that ever got me over 100K views when I made a video on it in March 2022. Almost two years later, it makes its return. This dish to me marks the time in my life when I decided I wanted to go all in for my future food career.

Why I chose this dish: Not super hard but also delicious. It’s a dish that everybody loves, but with a few special twists that makes it even better. You’ll learn how to make an amazing sauce. Most importantly, you’ll learn how to make an amazing pasta dish every time! Where I see home cooks struggle with pasta dishes is getting a result with a nice, thick sauce that sticks to the pasta. I have a few tricks up my sleeve to achieve this.

Making substitutions: Miso and gochujang are two ingredients that make this dish even better than the traditional version. If they are hard for you to find, just skip them. You’ll just need a bit more salt to replace the miso, and some chili flakes to replace the gochujang, no problem!

Here’s what you’ll need–makes about 2-3 servings, this is the same recipe as on my website. Feel free to make more or less, just make sure to stick to the same ratios! Let me know if you have any questions!

Ingredient List

• Salt

• Olive oil

• 1 c whole milk ricotta

• 1 pint heavy cream

• 1 tbsp olive oil

• 1 bunch basil

• 1 lemon

• 1 bulb garlic

• 1 medium onion

• 3/4 c tomato paste

• 1 tbsp miso (optional)

• 2 tbsp gochujang (sub: chili flakes)

• 1/2 c tequila (or vodka)

• Parmesan cheese (we’ll need about ¾ cup)

• Salt to taste