Rigatoni alla Vodka

• porciones: 6 servings
• tiempo total: 30 minutes

Ingredientes

1 pound dried rigatoni

Kosher salt

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large or 2 small shallots, minced

Red pepper flakes, to taste

3 medium garlic cloves, minced

1/2 cup vodka

1/2 cup tomato paste

Freshly ground black pepper

1/2 to 1 cup heavy cream, to taste

A few basil leaves, chopped, to finish

Grated parmesan or pecorino cheese, to serve

Instrucciones

Cook pasta in well-salted water to al dente, about 1 minute shy of doneness. Scoop out 1 1/2 cups of pasta water and set aside. Drain pasta.

In your empty pasta pot, heat olive oil and butter over medium heat. Add shallots, garlic, and pepper flakes (1/2 teaspoon for a moderate kick), and cook until shallots are softened but not brown, about 3 to 4 minutes. Add vodka and cook, stirring up anything stuck, until vodka disappears. Add tomato paste and cook, stirring, for 3 to 4 minutes, until the tomato paste is one shade darker. Add 1 cup of the reserved pasta water, scraping up any stuck tomato paste, stirring until the mixture becomes a sauce. Season it now — I add just about 2 teaspoons kosher salt and many grinds of black pepper — simmer for 2 minutes. Add cream; I begin with 1/2 cup and then add more, a splash at a time, until I get the shade of orange/pink that I am craving.

Add drained pasta to sauce and toss to coat and adding last 1/2 cup of reserved pasta water, a splash at a time, as needed to loosen the sauce. Cook pasta and sauce together for 1 minute.

Sprinkle with basil and scoop into bowls, garnishing each with parmesan or pecorino and extra red pepper flakes, to taste. Eat immediately.