Creamy tomato pasta with vodka, garlic, and Parmesan; rigatoni tossed in a smooth, glossy sauce.
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| prepFill a large pot three-quarters full with water, add salt, and bring to a boil over high heat. | |||||
| 1 medium onion, finely chopped | Cook onion & garlic, 5–7 min | Add paste & pepper, cook 5–7 min | Deglaze with vodka, reduce to low | Stir in warmed cream until smooth | Divide, top with remaining Parmesan, oil & basil |
| 4 garlic cloves, smashed and peeled | |||||
| 2 Tbsp extra-virgin olive oil, plus more for drizzling | |||||
| 1 (127 g) tube double-concentrated tomato paste | |||||
| ½ tsp crushed red pepper flakes | |||||
| 60 ml vodka | |||||
| 180 ml heavy cream | |||||
| 450 g rigatoni | Cook rigatoni al dente, reserve 1 cup pasta water | Transfer pasta to Dutch oven, heat over low | Add pasta water & half Parmesan, stir until glossy | Season with salt, thin with pasta water if needed | |
| 60 g Parmesan cheese (for sauce) | |||||
| 60 g Parmesan cheese (for topping) | |||||
| Basil leaves (for serving) | |||||
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