Spicy Vodka Rigatoni
- Cook the pasta in heavily salted water.
- Melt down the butter and some olive oil in a pan.
- Add the onions to the butter mixture, with a pinch of salt. Stir until translucent.
- Add the garlic and chilis to the mixture. Cook for ~2 mins until the garlic is fragrant. Don't burn!
- Add the can of tomato paste and cook for ~7 mins until it starts to caramelize.
- Deglaze the pan with the vodka.
- Lower the heat and add the cream. Stir until it's a consistent, creamy, bright orange color.
- Add the pasta to the pan, and add ~1 cup of pasta water. Stir and simmer until the pasta water reduces.
- Make the garlic bread, toast, butter, scrap surface with half a garlic glove, add salt.
- Remove from heat and add a ton of paremsan.
- Serve immediately, with additional paremsan on top.