Cooking 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.