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1. In a large, heavy-bottomed skillet or sauté pan, melt butter with olive oil over medium-low heat. Add the onion, finely diced, and a generous pinch of kosher salt. Cook slowly, stirring occasionally, for 15–18 minutes until the onion is completely soft, translucent, and just beginning to turn golden — do not rush this step. Low and slow brings out the onion's natural sweetness, which is key to the sauce's depth.
2 tbsp Unsalted butter,
1 piece Yellow onion,
Kosher salt,
1 tbsp Extra virgin olive oil
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2. Add the Calabrian chile paste and tomato paste directly into the softened onion. Stir constantly and cook the paste mixture over medium heat for 4–5 minutes, pressing and turning it against the pan, until it deepens to a brick-red color and smells intensely fragrant. This caramelization of the tomato paste is essential to building that glossy, complex restaurant-quality sauce.
2 tbsp Calabrian chile paste,
3 tbsp Tomato paste
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3. Pour in the vodka and stir to deglaze, scraping up any fond from the pan. Let it bubble and reduce for 2–3 minutes until the raw alcohol smell dissipates. Then pour in the heavy cream, stir to combine, and reduce the heat to low. Simmer gently for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust salt.
0.2 cup Vodka,
0.8 cup Heavy cream
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4. While the sauce simmers, bring a large pot of water to a rolling boil. Salt generously — it should taste like mild seawater. Add the rigatoni and cook until 2 minutes shy of al dente (check package time). Before draining, reserve about 1 cup of the starchy pasta water.
200 g Rigatoni,
Kosher salt
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5. Transfer the drained rigatoni directly into the sauce pan over medium heat. Add a generous splash of pasta water and the remaining butter. Toss vigorously for 1–2 minutes, adding more pasta water as needed, until the sauce is glossy and clings tightly to every ridged tube. Remove from heat and stir in the grated Parmigiano-Reggiano in two additions, tossing until fully melted and creamy.
2 tbsp Unsalted butter,
60 g Parmigiano-Reggiano, finely grated
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6. Divide the rigatoni between two warmed bowls. Tear a couple of fresh basil leaves over each serving and finish with an extra pinch of grated Parmigiano if desired. Serve immediately.
4 piece Fresh basil leaves (garnish)
By mansi
