½cupgrated Parmesan-Reggiano cheesefor best results, grate a fresh block of cheese
salt and pepperto taste
optional
8fresh basil leaves
Instructions
Heat oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 3- 5 minutes.Add tomato paste and cook, stirring occasionally, for about 5 minutes, until paste is brick red in color and is starting to caramelize.
Reduce heat to low and pour vodka into the pan. Simmer, stirring often, until the liquid is mostly evaporated. Add heavy cream and red pepper chili paste, stirring well to combine. Taste sauce for flavor and season with salt and pepper as desired. Remove from heat.
Bring 3 quarts of heavily salted water to a full boil over high heat. Once boiling, add the rigatoni and cook until al dente (2 minutes less than stated on package instructions - about 10 minutes). Use a heat-safe measuring glass or bowl to reserve 1 cup of pasta water, then drain pasta through a colander.
Add the drained pasta to the skillet with spicy vodka sauce. Reduce the heat to low and stir in the butter and ½ cup pasta water. Cook the sauce and pasta, stirring often. Add more pasta water if needed, 1 tablespoon at a time, until the butter melts and the sauce is a soft orange color, thick and glossy.
Add the parmesan cheese, taste again for seasoning, adding more salt and pepper, if needed. Garnish with additional parmesan and fresh basil (optional) before serving.
Video
Notes
I love chili pepper paste for an authentic Italian flavor, but you can easily substitute it with one of the following:Mix 1 tablespoon ground red cayenne pepper with 1 tablespoon of cooking oil until a paste formsOR1 tablespoon of red pepper flakes