# What You'll Need:
→ 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, adjust to taste
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
# Method:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped shallot and sauté for 2–3 minutes until translucent. Incorporate garlic and chili flakes; cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook, stirring frequently, for 2–3 minutes until it darkens and caramelizes slightly.
04 - Pour in vodka, stir well, and let simmer for 2–3 minutes to evaporate alcohol.
05 - Lower heat and add heavy cream. Simmer gently for 2–3 minutes until sauce turns creamy and smooth.
06 - Stir in grated Parmesan until melted. Adjust seasoning with salt and black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to coat thoroughly. Add reserved pasta water gradually if the sauce is too thick, achieving desired consistency.
08 - Stir in unsalted butter to enrich the sauce and fold in chopped fresh parsley.
09 - Serve immediately, topped with extra grated Parmesan and optional chili flakes.
