Spicy Rigatoni Vodka

Inspired by Carbone

Ingredients:

  • 1/2 lb. mezzi rigatoni or any other short pasta

  • 1/2 medium yellow onion, thinly sliced

  • 4 tbsp. salted butter

  • 6 oz. tomato paste

  • 1 tbsp. crushed Calabrian chili pepper (Trader Joe’s Italian Bomba Hot Pepper sSuce is a great option)

  • 1/2 tsp. salt

  • 1/4 tsp. sugar

  • 1/4 cup vodka

  • 1/2 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, grated

  • 1/4 cup pasta water

Directions:

  1. Melt butter in a heavy bottomed pot and stir in the sliced onions. Sweat the onions, covered, over low heat for about 45 minutes until completely cooked and translucent. Check in every 5-10 minutes to stir and make sure the onions aren't turning brown.

  2. Meanwhile, bring a large pot of water to a boil, adding plenty of salt. Cook pasta until it's al dente.

  3. Add tomato paste, crushed Calabrian chili, salt and sugar to the pot with the onions. Stir and let sit on medium-low heat for 1-2 minutes. Add about 1/4 cup of vodka to deglaze the pot. Stir until the vodka has fully evaporated, about 1 minute.

  4. Remove from heat. Stir in the heavy cream and grated Parmigiano Reggiano.

  5. Once the pasta has finished cooking, strain and reserve 1/4 cup of pasta water.

  6. Add the pasta to a medium sized pan along with the spicy vodka sauce and 1/4 cup of pasta water. Toss on high heat until the pasta is fully coated in the sauce. Top with more grated Parmigiano and serve!