Sort ingredients
theandreez
QR Code
Listen
Pdf
Bring a large pot of salted water (2 tablespoons salt per gallon) to boil.
Heat a large pan to medium-low and add the extra virgin olive oil and onions. Saute the onions until soft (about 5-7 minutes). Once soft add the garlic and cook until fragrant (about 2 minutes), then add the red pepper flakes and cook for another 30 seconds.
Add the tomato paste to the pan and cook for 5 minutes, stirring frequently. If the paste starts to burn, add a couple of ounces of water and continue to saute. At this point, cook the rigatoni until 1 minute less than al dente.
Add the wine and vodka to the pan and turn the heat to high. Boil until the liquid reduces by half (about 1-2 minutes). Next, add 1 cup of pasta water and turn the heat down to a simmer.
Add the cream and mix thoroughly while continuing to simmer the sauce.
Add the 1 minute less than al dente pasta to the saucepan and stir to coat. Cook over a simmer until the pasta reaches a perfect al dente then immediately remove the pan from the heat.
Add the grated Pecorino and thoroughly mix or toss to combine. If the pasta is at all dry, add a little bit of the reserved pasta water.
Taste test and adjust salt and pepper to taste. Tear the basil on top of the pasta and serve. Enjoy!