Creamy, spicy vodka and tomato sauce coats rigatoni, finished with Parmesan and fresh basil. Ready in minutes.
# Ingredients:
→ Pasta
01 - 14 oz rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 teaspoon crushed red pepper flakes
06 - 6 oz tomato paste
07 - 1/4 cup vodka
08 - 1 cup heavy cream
09 - 1/4 cup reserved pasta cooking water
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ For Finishing
12 - 2 oz Parmesan cheese, grated, plus extra for serving
13 - Handful of fresh basil leaves, torn
14 - Extra crushed red pepper flakes (optional)
# Instructions:
01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add shallot and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in crushed red pepper flakes and tomato paste. Cook, stirring continuously, for 2 to 3 minutes until the tomato paste deepens in color.
04 - Reduce heat to low and carefully add vodka. Stir and allow to cook for 1 to 2 minutes to let the alcohol evaporate.
05 - Stir in heavy cream and reserved pasta water. Simmer for 2 to 3 minutes, stirring until sauce is smooth. Season with salt and freshly ground black pepper.
06 - Add drained rigatoni to the skillet. Toss gently to coat. Sprinkle in grated Parmesan, tossing until cheese is melted and sauce becomes creamy.
07 - Remove skillet from heat. Serve immediately, topped with additional Parmesan, fresh basil, and extra red pepper flakes if desired.
