Prep time: 15 min        Cook Time: 25 min

Serving Size: 6

Ingredients:

• 565g rigatoni pasta

• 3 tbsp olive oil

• 1 large shallot, finely chopped

• 5 cloves garlic, minced

• 1.5 tsp red pepper flakes

• 5 oz tomato paste (roughly one small can)

• 1/3 cup vodka

• 1 cup heavy cream

• 3/4 cup freshly grated Parmesan cheese (plus more for topping)

• 2 tbsp butter (optional for richness)

• Salt and black pepper to taste

• Fresh basil or parsley, for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.

2. In a deep sauté pan, heat olive oil over medium heat. Add shallot and cook for 3–4 minutes until soft. Add garlic and red pepper flakes; stir for 1 minute until fragrant.

3. Stir in tomato paste and cook for 2–3 minutes until it darkens slightly and smells sweet.

4. Carefully add vodka and stir until it's mostly evaporated, about 2 minutes.

5. Lower heat to medium-low. Stir in heavy cream and butter (if using) until smooth and incorporated.

6. Add cooked pasta and parmesan cheese to the sauce. Stir well, adding reserved pasta water a bit at a time until the sauce is silky and coats the noodles.

7. Season with salt and pepper to taste. Top with more Parmesan and chopped basil or parsley. Serve hot.

If you try this recipe, don't forget to tag @table.of.friends on Instagram!

Happy Hosting!