Spicy Vodka Rigatoni

Ingredients

• 1 lb rigatoni pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (more for extra spicy)
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1/3 cup vodka
• 3/4 cup heavy cream
• 1 cup Pecorino Romano, grated
• 2 tablespoons butter
• Fresh basil for garnish
• Salt to taste

Instructions

1. 1

   Cook rigatoni in heavily salted water for 1 minute less than package directions. Reserve 1 cup pasta water.

2. 2

   Heat olive oil in a large deep skillet over medium heat. Add garlic and red pepper flakes, cook for 1 minute.

3. 3

   Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.

4. 4

   Pour in vodka and cook for 3 minutes to burn off the alcohol while keeping the flavor.

5. 5

   Stir in heavy cream and butter. Simmer for 5 minutes until the sauce turns a beautiful orange-pink color.

6. 6

   Add drained rigatoni directly to the sauce with 1/2 cup pasta water. Toss vigorously over heat for 2 minutes.

7. 7

   Remove from heat, stir in Pecorino Romano. Add more pasta water if needed for a silky consistency.

8. 8

   Plate and garnish with fresh basil, extra Pecorino, and a drizzle of olive oil.