Spicy Vodka Rigatoni

Ingredients

Garlic Bread

• Loaf of good bread
• Butter
• Garlic
• Salt

Pasta

• Rigotoni
• Kosher salt for pasta water
• 2 tablespoons of butter
• Olive oil
• Half of a white onion, diced
• 4-5 garlic cloves, minced
• 3 whole calabrian chilies, minced. Jarred ones also work.
• 8 oz/standard issue can of tomato paste
• 1/4 cup of vodka
• 1/4 cup of heavy cream
• 1 cup of pasta water
• A ton of parmesan cheese!

Directions

• 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.