Spicy Vodka Pasta

Ingredients

• 250 g Rigatoni pasta
• Salt (For heavily salting the pasta water; use as needed.)
• 1 Shallot (Finely diced)
• 2 tbsp Butter
• 1 tbsp Olive oil
• 3 cloves Garlic (Minced)
• 3 tbsp Tomato paste
• 1.5 tbsp Calabrian chillies (Use 1–2 tbsp, or substitute chilli flakes; adjust to taste.)
• 400 g Whole San Marzano tomatoes (One 400 g can)
• 150 ml Double cream
• 0.5 cup Reserved pasta water (Reserve at least this amount before draining the pasta.)
• 1 tsp Dried basil
• Black pepper (To taste)
• 50 g Parmesan cheese (Grated; added to the sauce)
• Parmesan cheese (Extra, for topping)
• Chilli flakes (Optional, for topping and additional heat)

Steps

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to the package directions until al dente, tender but still slightly firm in the center.

2. 2

   Before draining the pasta, reserve at least 1/2 cup of the starchy cooking water. Drain the rigatoni and set it aside.

3. 3

   While the pasta cooks, place a large skillet or sauté pan over medium heat. Add the butter and olive oil and allow the butter to melt.

4. 4

   Add the finely diced shallot to the pan. Cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

5. 5

   Add the minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Add the tomato paste and Calabrian chillies. Stir thoroughly to coat the aromatics, then cook for 2–3 minutes, until the tomato paste darkens slightly and develops a deeper, caramelized aroma.

7. 7

   Add the canned San Marzano tomatoes, double cream, and reserved pasta water. If using whole tomatoes, break them up slightly with a spoon so they blend more easily.

8. 8

   Blend the sauce until completely smooth and silky using an immersion blender directly in the pan, or carefully transfer it to a standard blender. If using a standard blender, vent the lid to allow steam to escape and blend carefully.

9. 9

   Return the blended sauce to the pan if necessary and bring it to a gentle simmer. Stir in the dried basil, black pepper, and grated Parmesan. Taste and adjust the salt and pepper as needed.

10. 10

    Add the drained rigatoni directly to the sauce. Toss over low heat until every piece is evenly coated and the sauce looks glossy. Add a little more reserved pasta water if the sauce is too thick.

11. 11

    Plate the pasta immediately. Finish with extra grated Parmesan and optional chilli flakes.

Notes

The written recipe does not specify vodka, although the accompanying transcript mentions adding a splash of vodka. The measurements and instructions here follow the written recipe, which is the higher-priority source. Serve immediately for the best texture.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• spicy
• creamy
• weeknight dinner
• stovetop