Spicy Rigatoni Vodka

Ingredients

• 16 oz rigatoni pasta
• 2 tablespoons olive oil
• 1 cup yellow onion, chopped
• 1/4 cup shallots, chopped
• 3 cloves garlic, minced
• 3/4 teaspoon Calabrian chili paste (or 1/2 tsp red pepper flakes)
• 1/4 cup tomato paste
• 1/4 cup vodka
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 cup Parmigiano Reggiano cheese, grated (or Pecorino Romano)
• 1 tablespoon salted butter
• 1/2 cup reserved pasta water

Instructions

1. 1Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. 2While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and shallots, cooking for 3-4 minutes until softened and translucent.
3. 3Add minced garlic and Calabrian chili paste (or red pepper flakes). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. 4Stir in tomato paste and cook for 2-3 minutes, stirring frequently. Add vodka and cook for 2-3 minutes, allowing alcohol to evaporate while deglazing the pan.
5. 5Reduce heat to low. Pour in heavy cream and stir to combine. Add grated Parmigiano Reggiano and butter, stirring until cheese melts and sauce is smooth. For an ultra-smooth texture, transfer sauce to a blender and blend until creamy (optional).
6. 6Add drained rigatoni to the sauce. Toss well to coat every piece. If sauce is too thick, add reserved pasta water 1-2 tablespoons at a time until desired consistency is reached.
7. 7Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with additional Parmigiano Reggiano, fresh basil, and red pepper flakes if desired.