Rigatoni with Vodka Sauce
Ingredients
- 1 medium onion chopped fine
- 6 garlic cloves, chopped
- ½ cup Parmesan cheese, grated, and more for serving
- ¼ cup Extra Virgin Olive Oil
- 1 4.5 oz. tube of tomato paste, double concentrated
- ½ tsp. crushed red pepper seeds
- 2 oz. Vodka
- ¾ cup half and half
- 1 lb. short pasta (mezzi rigatoni, farfalle, shells)
- Chopped fresh basil leaves for garnish
Preparation
- Bring large pot of water to boil for pasta, add salt, boil 1 minute less than recommended for al dente.
- Meanwhile in large skillet or Dutch oven heat olive oil until it shimmers.
- Add onion and garlic and cook until softened, about 5 minutes. Add red pepper flakes and entire tube of tomato paste, stir often and cook until paste darkens about 5 minutes.
- Add vodka and stir until incorporated.
- Lower heat and add ½ cup of pasta water then slowly add half and half, stir until sauce is creamy.
- Drain pasta and save 1 cup of pasta water.
- Add pasta to sauce and ½ cup of pasta water, mix and add cheese. Stir until well combined and smooth.
- Season with salt and pepper and add remaining pasta water if sauce needs thinned.
- Serve with additional cheese, garnish with basil leaves and drizzle with olive oil.