Spicy Rigatoni

¼ cup olive oil
½ cup finely chopped onion
1 small garlic clove, finely grated
½ cup tomato paste
2 tbsp. vodka
1 cup heavy cream
1-2 tsp crushed red pepper flakes (your preference)
salt, ground pepper
1 pound rigatoni
2 tbsp. butter
1 oz. finely grated Parmesan, plus more for serving
¼ cup chopped fresh basil

1. Heat oil in a large skillet over medium.
2. Add onion and garlic and cook, stirring occasionally, until softened (about 5 min)
3. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize (about 5 min)
4. Add vodka and cook, stirring constantly, until liquid is mostly evaporated (about 2 min)
5. Add cream and red pepper flakes and stir until well blended
6. Season with salt and pepper and remove from heat
7. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain, reserving 1 cup pasta cooking liquid
9. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid
10. Cook over medium-low heat, stirring constantly (add more pasta cooking liquid if needed) until butter has melted and a thick, glossy sauce has formed (about 2 min)
11. Season with salt and pepper, mix in 1 oz. of parmesan
12. Dish pasta into bowls and top with basil and additional parmesan


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