SPICY RIGATONI ALLA VODKA

Spicy Rigatoni alla Vodka image

Provided by Elena Besser

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound rigatoni pasta
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 shallot, finely minced
2 cloves garlic, finely minced
1/2 cup tomato paste
1 tablespoon Calabrian chile paste
1/4 cup vodka
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
Fresh basil, for topping

Steps:

Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.