-
1. Heat the olive oil and butter in a large, deep skillet over medium-low heat. Add the onion and a pinch of fine sea salt, then cook gently for 12 to 15 minutes, stirring often, until completely soft, sweet and translucent without browning.
3 tbsp Extra virgin olive oil,
2 tbsp Unsalted butter,
1 piece Yellow onion, finely diced,
0.5 tsp Fine sea salt
-
2. Stir in the garlic, Calabrian chili paste and tomato paste. Cook for 3 to 4 minutes, stirring, until the paste darkens to a brick red and smells fragrant.
3 clove Garlic,
2 tbsp Calabrian chili paste,
2 tbsp Tomato paste
-
3. Remove the pan from the heat, pour in the vodka, then return to medium heat and simmer for 2 to 3 minutes until the harsh alcohol smell fades and the liquid reduces by about half.
0.5 cup Vodka
-
4. Add the crushed San Marzano tomatoes and simmer over medium-low heat for 15 minutes, stirring occasionally, until thickened and deep red. Stir in the heavy cream and black pepper and simmer 3 more minutes until silky and pink-orange. Taste and adjust the seasoning.
1 can Crushed San Marzano tomatoes,
0.8 cup Heavy cream,
0.5 tsp Freshly ground black pepper,
0.5 tsp Fine sea salt
-
5. While the sauce simmers, bring 4 liters of water to a boil with the kosher salt. Cook the rigatoni for 2 minutes less than the package directions, until very al dente. Reserve 1.5 cups of the starchy pasta water, then drain without rinsing.
400 g Rigatoni,
2 tbsp Kosher salt (for pasta water)
-
6. Transfer the rigatoni to the sauce along with about 0.5 cup of the reserved pasta water. Toss vigorously over medium heat for 1 to 2 minutes until the pasta is coated and the sauce turns glossy, adding more pasta water a splash at a time as needed.
400 g Rigatoni
-
7. Remove from the heat, add the Parmigiano-Reggiano, and toss until melted and creamy. Serve immediately topped with torn basil leaves and extra Parmigiano-Reggiano.
0.8 cup Parmigiano-Reggiano, finely grated, plus more to serve,
8 piece Fresh basil leaves (garnish)
