Spicy Vodka Rigatoni

Serves 4

prepBring a large pot of well-salted water to a boil
12 oz / 340 g rigatoni	Cook rigatoni until 2 min shy of al dente	Toss rigatoni & pasta water until silky, 1–2 min	Add Parmigiano-Reggiano, toss & serve
Kosher salt
2 tbsp extra-virgin olive oil	Sauté shallot until soft, 3–4 min
1 small shallot, finely minced
3 garlic cloves, finely grated or minced	Add garlic & red pepper flakes, cook 30 sec
1/2 tsp red pepper flakes, plus more to taste
1/2 cup / 130 g double-concentrated tomato paste	Toast tomato paste until brick red, 4–5 min
1/4 cup / 60 ml vodka	Add vodka, simmer until alcohol smell gone, 1–2 min
3/4 cup / 180 ml heavy cream	Stir in cream & butter until glossy
2 tbsp unsalted butter
3/4 cup / 60 g finely grated Parmigiano-Reggiano
1/2 cup / 120 ml reserved pasta water, as needed
Fresh basil, torn, for serving

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