1 lb. 


2 tbsp. 

olive oil

large cloves garlic, finely chopped

shallots, finely chopped

6 oz. 

can tomato paste

1/4 c. 


1 c. 

heavy cream

Pinch of red pepper flakes

Kosher salt and pepper

1/4 c. 

finely grated Parmesan, plus more for serving

Basil, for serving

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  1. Cook rigatoni per package directions.
  2. Heat olive oil, garlic, and shallots in a Dutch oven on medium. Cook, stirring, until tender, 4 minutes. Add tomato paste and cook, stirring until deep red and beginning to caramelize, about 5 minutes.
  3. Stir in vodka; cook until nearly evaporated, about 2 minutes. Scoop 1/2 cup pasta cooking water into a measuring cup (even if pasta is not done), then add heavy cream. Add to Dutch oven along with red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring until smooth.
  4. Reserve 1 cup pasta water, then transfer cooked pasta to Dutch oven. Add 1/2 cup reserved pasta water; cook on low, stirring constantly, until pasta is coated, adding more liquid as needed. Fold in 1/4 cup Parmesan. Serve topped with additional Parmesan and basil.

By FYLTeam

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