A streamlined version using tomato paste, chili paste, cream, vodka, and Parmesan for a fast, richly coated pasta.
LBy Lia808
Servings
4
400 g Rigatoni
1.5 tbsp Salt (for pasta water)
3 tbsp Extra virgin olive oil
1 piece Shallot
3 clove Garlic
4 tbsp Tomato paste
1.5 tbsp Chili paste (Calabrian chili or sambal)
0.33 cup Vodka
1 cup Heavy cream
2 tbsp Unsalted butter
0.75 cup Parmesan, finely grated
0.5 tsp Black pepper
8 piece Fresh basil (garnish)
Calories
635 kcal
Protein
16g
Carbs
27g
Fat
48g
Fiber
3g
Sugar
8g
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Prep and Pasta
1. Bring a large pot of water to a boil and add the salt for the pasta water so it tastes like mild seawater. Finely mince the shallot and garlic.
1.5 tbsp Salt (for pasta water)
2. Cook the rigatoni 2 minutes less than the package directions, about 9 minutes, until very al dente. Reserve 1 cup of starchy pasta water, then drain without rinsing.
400 g Rigatoni
Build the Sauce
3. While the pasta cooks, heat the olive oil in a large deep skillet over medium heat. Cook the shallot for 2 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.
4. Stir in the tomato paste and chili paste and cook for 2 to 3 minutes, stirring constantly, until the paste darkens to a brick red and smells sweet.
4 tbsp Tomato paste,
1.5 tbsp Chili paste (Calabrian chili or sambal)
5. Remove the pan from the heat, pour in the vodka, then return to medium heat and simmer for 2 minutes until the sharp alcohol smell fades and the liquid reduces by half.
0.3 cup Vodka
6. Whisk in the heavy cream and simmer gently for 3 to 4 minutes until the sauce turns a deep coral color and coats the back of a spoon.
1 cup Heavy cream
Finish and Serve
7. Add the drained rigatoni to the sauce with 1/2 cup of the reserved pasta water and the butter. Toss over medium heat for 1 to 2 minutes until the sauce clings to every tube, adding more pasta water a splash at a time if needed.
400 g Rigatoni,
2 tbsp Unsalted butter
8. Remove from the heat, add the Parmesan and black pepper, and toss until glossy and creamy. Taste and adjust the salt and heat.
0.8 cup Parmesan, finely grated,
0.5 tsp Black pepper
9. Divide among warm bowls and tear the fresh basil over the top. Serve immediately.
8 piece Fresh basil (garnish)
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