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1. Heat the olive oil in a large deep skillet over medium heat. Add the onion and a pinch of the kosher salt and cook, stirring, for 6 to 7 minutes until soft and translucent but not browned.
2 tbsp Extra virgin olive oil,
0.5 piece Yellow onion, finely diced,
1.5 tsp Kosher salt
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2. Stir in the garlic, Calabrian chili paste and tomato paste. Cook for 2 to 3 minutes until the paste darkens to a brick red and smells fragrant.
3 clove Garlic,
1.5 tbsp Calabrian chili paste,
2 tbsp Tomato paste
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3. Pour in the vodka, scraping up any browned bits, and simmer for 2 minutes until the sharp alcohol smell fades and the liquid has reduced by about half. Keep the pan away from open flame as the vodka can flare up.
0.3 cup Vodka
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4. Add the crushed tomatoes and simmer gently over medium-low heat for 15 minutes, stirring occasionally, until thickened and glossy.
1 can Crushed tomatoes
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5. Meanwhile, bring a large pot of water to a boil and salt it generously with the remaining kosher salt. Cook the high-protein rigatoni 1 to 2 minutes short of the package time, until just al dente, since protein pastas turn mushy quickly. Reserve 1 cup of the starchy pasta water, then drain without rinsing.
12 oz High-protein rigatoni (chickpea or lentil blend),
1.5 tsp Kosher salt
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6. Reduce the sauce heat to low. Whisk the Greek yogurt with a few spoonfuls of the warm sauce to temper it, then stir it back into the pan along with the heavy cream. Warm gently for 2 minutes without boiling so the yogurt does not curdle.
0.5 cup Plain whole-milk Greek yogurt,
0.5 cup Heavy cream
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7. Add the drained rigatoni to the sauce with the butter and about half of the Parmigiano-Reggiano. Toss over medium-low heat for 1 to 2 minutes, adding splashes of reserved pasta water until the sauce is silky and clings to the pasta.
0.4 cup Parmigiano-Reggiano, finely grated,
1 tbsp Unsalted butter
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8. Divide among warm bowls, top with the remaining Parmigiano-Reggiano and tear the fresh basil over the top. Serve immediately.
0.4 cup Parmigiano-Reggiano, finely grated,
6 piece Fresh basil (garnish)
