Rigatoni Alla Vodka (Delish)

The lack of canned tomatoes here is no mistake. Tomato paste has a more concentrated flavor and helps the sauce take on a velvety texture. We swap in rigatoni for traditional penne- the fatter tubes catch more sauce!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot of salted boiling water, cook pasta until al debate. Drain, reserving 2 cups pasta water

Step 2

Meanwhile, I’m a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.

Step 3

Add tomato paste and red pepper flakes and cook, stirring frequently, until shallots are coated and garlic begins to darken, 5 minutes.

Step 4

Add vodka and stir to incorporate, scraping up any browned bits from the bottom of the skillet. Add heavy cream and 1/4 cup Parmesan and stir until melted. Turn off heat and stir in pasta.

Step 5

Fold in remaining 1/4 cup Parmesan, adding more pasta water 1 tablespoon at a time to loosen the sauce if needed. Season with salt and serve topped with more Parmesan and torn basil.