Creamy Tomato Vodka Rigatoni

Ingredients

• 1 lb rigatoni pasta
• 3 tablespoons olive oil
• 1 small shallot, finely minced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 6 oz tomato paste
• 1/3 cup vodka
• 1 cup heavy cream
• 2 tablespoons kosher salt (for pasta water)
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chiffonade, for garnish

Instructions

1. Bring a large pot (6 quarts) of water to a boil and stir in 2 tablespoons of kosher salt.
2. Heat the olive oil in a large, deep skillet over medium heat. Add the minced shallot and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent but not browned.
3. Add the garlic and red pepper flakes and cook for 30 seconds, stirring constantly, until fragrant.
4. Add the tomato paste to the pan and cook, stirring frequently, for 3 to 4 minutes - this step, called blooming the paste, caramelizes the sugars and deepens the flavor; it should darken slightly in color and smell rich and toasty rather than raw and tinny.
5. Carefully add the vodka (it may bubble up) and stir to combine, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until the vodka's sharp alcohol smell cooks off almost completely.
6. Add the pasta to the boiling water and cook until 1 minute less than the package's al dente time, tasting near the end for a firm but not chalky center.
7. While the pasta finishes, pour the heavy cream into the tomato mixture and stir well. Add 1/2 teaspoon salt and reduce the heat to low.
8. Simmer the sauce gently, small bubbles at the edges only, for 4 to 5 minutes, stirring occasionally, until it thickens slightly and turns a uniform pale orange-pink color.
9. Reserve 1 cup of pasta water, then drain the rigatoni and add it directly to the skillet with the sauce.
10. Toss over low heat for 1 to 2 minutes, adding reserved pasta water a few tablespoons at a time, until the sauce clings thickly to the inside and ridges of each rigatoni tube.
11. Remove from heat and stir in the Parmesan until fully melted and incorporated. Taste and adjust salt as needed.
12. Divide among bowls and garnish with fresh basil before serving immediately.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.