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1. In a large, wide skillet or sauté pan, melt butter with olive oil over medium-low heat. Add the finely minced shallots and a pinch of salt, and cook gently for 4–5 minutes until completely soft and translucent, stirring often. Add the minced garlic and chili flakes and cook for another 1–2 minutes until fragrant — do not let the garlic brown.
3 tbsp Unsalted butter,
2 piece Shallots,
3 clove Garlic cloves,
1 tsp Dried chili flakes,
1 tbsp Extra virgin olive oil,
Fine sea salt
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2. Add the tomato paste directly into the pan and stir it into the aromatics. Cook over medium heat, stirring frequently, for 4–5 minutes until the paste turns a deep brick-red and begins to caramelize slightly — this step is key for depth of flavor.
3 tbsp Tomato paste
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3. Pour in the vodka and stir to deglaze, scraping up any bits. Let it cook for 2–3 minutes, stirring, until the raw alcohol smell has dissipated. Then pour in the passata, stir well to combine, and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the color deepens.
1 cup Tomato passata,
0.2 cup Vodka
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4. Reduce heat to low and stir in the heavy cream. Simmer gently for 3–4 minutes, stirring, until the sauce is silky, blush-colored, and coats the back of a spoon. Taste and adjust salt and black pepper. Keep warm on the lowest heat.
0.5 cup Heavy cream,
Fine sea salt,
Freshly cracked black pepper
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5. Meanwhile, bring a pot of water to a rolling boil and salt it generously (it should taste like mild seawater — about 10g salt per liter). Add the rigatoni and cook until 1–2 minutes shy of al dente per the package instructions. Before draining, reserve at least 1 cup of starchy pasta water.
200 g Rigatoni,
Fine sea salt
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6. Drain the rigatoni and transfer it directly into the sauce pan. Add a generous splash of the reserved pasta water, toss everything together over medium heat, and cook for 1–2 minutes, tossing vigorously, until the pasta is perfectly al dente and the sauce clings glossily to every tube. Add more pasta water, a splash at a time, if needed to loosen.
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7. Remove from heat and fold in the grated Parmigiano-Reggiano, tossing quickly so the cheese melts into a creamy, glossy coating. Divide between two warm bowls, grind over more black pepper, and finish with fresh basil leaves. Serve immediately.
0.5 cup Parmigiano-Reggiano, finely grated,
Freshly cracked black pepper,
6 piece Fresh basil leaves (garnish)
By mansi
