Creamy rigatoni with tomato-vodka sauce, chili flakes, Parmesan, and fresh parsley for a flavorful meal.
# Ingredient List:
→ Pasta
01 - 14 oz rigatoni
→ Sauce Base
02 - 2 tablespoons olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon red chili flakes
06 - 1/4 cup tomato paste
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until translucent. Stir in minced garlic and red chili flakes; cook for 1 minute until fragrant.
03 - Add tomato paste to the skillet and cook, stirring frequently, for 2 to 3 minutes until it darkens and begins to caramelize.
04 - Pour in vodka, stir well, and let simmer for 2 to 3 minutes to cook off the alcohol.
05 - Reduce heat to low and slowly stir in heavy cream. Let simmer gently for 2 to 3 minutes until the sauce turns creamy and smooth.
06 - Stir in grated Parmesan cheese until fully melted. Season the sauce with salt and freshly ground black pepper to your taste.
07 - Add the drained rigatoni to the sauce and toss to coat evenly. If the sauce appears too thick, gradually add the reserved pasta water until desired consistency is reached.
08 - Stir in unsalted butter to add silkiness, then fold in chopped fresh parsley.
09 - Plate immediately and garnish with extra grated Parmesan cheese and additional chili flakes if desired.
