# What You'll Need:
→ Pasta
01 - 14 oz rigatoni
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp 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 and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp unsalted butter
12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and sauté for 2 to 3 minutes until translucent. Add minced garlic and red chili flakes, cooking for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 2 to 3 minutes until it darkens and slightly caramelizes.
04 - Pour in vodka, stir well, and let simmer for 2 to 3 minutes to evaporate the alcohol.
05 - Reduce heat and add heavy cream. Simmer gently for 2 to 3 minutes until the sauce is creamy and smooth.
06 - Add grated Parmesan cheese and stir until fully melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
08 - Stir in unsalted butter for a silky texture, then fold in chopped fresh parsley.
09 - Plate immediately, garnished with extra grated Parmesan cheese and additional chili flakes if preferred.
