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1. Finely mince the shallots and garlic. In a wide, heavy-bottomed skillet or saucier over medium-low heat, melt butter with olive oil. Add the shallots with a pinch of salt and cook slowly, stirring occasionally, for 8–10 minutes until completely softened and just beginning to turn golden — don't rush this step, as deeply cooked shallots are the flavour backbone of the dish.
3 piece Shallots,
3 tbsp Unsalted butter,
2 tbsp Extra virgin olive oil,
Fine sea salt
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2. Add the garlic and Calabrian chili paste to the shallots and stir to combine. Cook for 2 minutes until the garlic is fragrant and the chili paste has bloomed in the fat and deepened in colour.
4 clove Garlic cloves,
1.5 tbsp Calabrian chili paste
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3. Pour in the vodka and increase the heat to medium-high. Let it reduce for 2–3 minutes, stirring and scraping the pan, until the alcohol has mostly cooked off and the liquid is nearly gone.
0.3 cup Vodka
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4. Add the tomato passata and stir to combine. Reduce heat to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the raw tomato taste has cooked out.
1 cup Tomato passata
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5. Pour in the heavy cream and stir to fully incorporate. Simmer gently for another 5 minutes until the sauce turns a deep, glossy orange and coats the back of a spoon. Season with salt and black pepper to taste. Keep warm on the lowest heat while you cook the pasta.
0.5 cup Heavy cream,
Fine sea salt,
Black pepper
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6. Bring a large pot of water to a rolling boil and salt it generously (it should taste like mild seawater — about 10g salt per liter). Cook the rigatoni until 1–2 minutes shy of al dente per the package directions. Before draining, reserve at least 1 cup of the starchy pasta water.
8 oz Rigatoni (dried),
Fine sea salt
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7. Drain the rigatoni and transfer it directly into the sauce over medium heat. Add a generous splash of pasta water and toss vigorously for 1–2 minutes, adding more pasta water as needed, until the sauce is glossy and clings to every piece of rigatoni in a tight, emulsified coat.
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8. Remove the pan from heat and fold in the Parmigiano-Reggiano, tossing until it melts seamlessly into the sauce. Divide between warmed bowls, tear fresh basil leaves over the top, and serve immediately.
1 oz Parmigiano-Reggiano (finely grated),
6 piece Fresh basil leaves (garnish)
By mansi
