Creamy, spicy rigatoni tossed in tomato-vodka sauce with chili and fresh parsley for bold, comforting flavors.
# What You Need:
→ Pasta
01 - 14 oz rigatoni
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp red chili flakes (adjust to taste)
06 - 1/4 cup tomato paste
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp unsalted butter
12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until translucent. Add minced garlic and red chili flakes; cook for an additional minute until fragrant.
03 - Stir in tomato paste and cook for 2 to 3 minutes, stirring frequently, until it darkens and caramelizes slightly.
04 - Add vodka to the skillet, stir well, and simmer for 2 to 3 minutes to cook off the alcohol.
05 - Reduce heat to low and gently stir in heavy cream. Simmer for 2 to 3 minutes until the sauce is creamy and smooth.
06 - Stir grated Parmesan cheese into the sauce until melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to thoroughly coat. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
08 - Incorporate unsalted butter into the sauce for extra silkiness, then stir in chopped fresh parsley.
09 - Serve immediately, garnished with additional grated Parmesan and extra chili flakes if desired.
