Malai rigatoni is a creamy tomato-based flavorful pasta with an Indian touch. It’s so easy to make and gives such a creamy sauce with spices to balance it perfectly! This idea is inspired by a restaurant in Los Angeles Pijja Palace which has a similar dish. Though I’ve not tried it this is my version of how I would make a dish fit for the name Malai Rigatoni. And I have the cutest story behind this dish- when I tested it and made it for friends, my friend’s daughter who is 1.5 years old could not stop eating this! So it is adult and child-approved. (when making for kids, use broth instead of vodka)! You can taste the malai flavor with an earthiness from the spices and then the tomatoes bringing it all together.

Happy Cooking!

Servings: 6-9 servings

Prep Time: 10 mins

Cooking Time: 15-20 mins

Total Time: 30 mins

Ingredients: 

• 1 lb Rigatoni pasta; or pasta of your choice

• 2 tbsp Butter 

• 1 tbsp Olive oil

• 2 Bay leaves

• 1 small red Onions finely chopped

• 8-10 cloves Garlic minced 

• 1.5 Tomato finely chopped

• 2/3 cup Tomato paste 

• 1.5 tsp Red chili powder (spicy)

• 1-2 tsp chili flakes as per taste

• 1/4 tsp Turmeric 

• 3/4 tsp Cumin powder

• 1/4 tsp cardamom powder

• 1/2 tsp coriander powder 

• 1.5 tsp Salt as per taste

• 1/4 cup Vodka; check notes for alternatives

• 95-100g Khoya grated

• 1-1.5 cups Pasta water 

• 1/4 tsp Pepper

• 1/4 tsp Sugar 

• 3/4-1 cup Cream 

• 1/2 cup Parmesan cheese grated

•  3 tbsp chopped Basil

• 3 tbsp chopped Coriander 

Directions: 

1. In a saucepan put water to boil with some salt. While the water boils start cooking the sauce. When the water comes to a boil, add the pasta and let it come to a boil till al dente. Stir it in intervals.

2. Put a pan on low-medium heat. Add butter and oil to the pan, mix, and let it heat up.

3. Add bay leaves and let them sizzle for a few seconds.

4. Add onions and cook for 3-4 minutes till they are translucent.

5. Add minced garlic and saute for 2-3 minutes till it’s fragrant.

6. Add tomatoes and saute for 4-5 mins till it breaks down.

7. Once the tomatoes break down, add tomato paste. Mix well and cook for 4-5 minutes. You want the raw flavor of the tomatoes to go away.

8. Add the spices- red chili powder, turmeric powder, cardamom powder, chili flakes, cumin powder, coriander powder, and salt and mix.

9. Add vodka and mix to deglaze the pan.

10. Add the grated khoya and half of the pasta water. Keep stirring to melt the khoya. Add more pasta water as needed to melt the khoya.

11. Add pepper, sugar, and salt as needed.

12. Add cream, cheese and chopped coriander, and basil and mix till combined and the cheese has melted.

13. Add boiled pasta and give it a toss. Add more pasta water if needed.

14. Toss the pasta well, cooking for 2-3 mins.

15. Top with more shredded cheese and herbs and serve! Remove the bay leaves and serve.

16. This tastes amazing cold as well.

Notes/Tips:

• The vodka cooks off and the flavor goes away. There will be no taste or part of vodka left. If you don’t want to use vodka, you can use vegetable broth.

• You can use any pasta shape you like, I used rigatoni.

• You can use half mozzarella cheese and half parmesan if you want.

• Make sure the tomatoes cook down and the tomato paste cooks well.

• Don’t skip the chopped herbs!