Cottage cheese has been a go-to ingredient in the online world of food trends, and for good reason! The long-overlooked cheese is velvety smooth, creamy and absolutely packed with protein. This recipe uses cottage cheese in place of the heavy cream for a twist on the classic vodka sauce. This lightens up the recipe and adds loads of protein to the dish. It comes together in under 30 minutes making it a perfect recipe for a weeknight!
Set a large pot of salted water to boil and cook pasta until al dente. Be sure to set aside ½ cup of the salty, starchy pasta water.
Meanwhile, to a heavy bottom skillet over medium heat add the oil, shallots, garlic and red pepper flakes. Cook until the shallots begin to soften, about 4 minutes.
Season with a pinch of salt. Stir in vodka, tomato paste and pasta water. Cook for an additional 5 minutes, continuously stirring.
Remove from heat and transfer mixture to a food processor or blender. Add the cottage cheese and puree until smooth.
Transfer the sauce back to the pan and add the cooked rigatoni. Toss to coat.
Finish with parmesan cheese and garnish with basil.