Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Estimated Calories: ~760 per serving
Estimated Protein: ~20g per serving
Ingredients
8 oz. rigatoni or penne
Water, for boiling
1 Tbsp. kosher salt, for pasta water
2 Tbsp. olive oil
1/2 small yellow onion, finely diced
3 garlic cloves, finely chopped
1/2 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
1/4 cup vodka
3/4 cup heavy cream
1/2 cup grated Parmesan
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 to 1/2 cup reserved pasta water
Fresh basil, for serving (optional)
Directions
Step 1 – Cook the pasta
Bring a large pot of water to a boil. Salt it. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup pasta water before draining.
Step 2 – Start the sauce base
Heat olive oil in a skillet over medium heat. Add diced onion and cook 4 to 5 minutes, stirring often, until softened and a little translucent. Do not rush this part. If the onion still looks raw and sharp, it will taste raw and sharp.
Add garlic and red pepper flakes and cook 30 seconds.
Step 3 – Cook the tomato paste properly
Add tomato paste and stir it into the oil and onions. Let it cook for 2 to 3 minutes, stirring often, until it darkens slightly in color. This takes the harsh, canned taste out and makes it richer.
(a lot of people skip this and then wonder why their sauce tastes flat)
Step 4 – Add the vodka
Pour in the vodka carefully. Let it bubble for 1 to 2 minutes so the alcohol cooks off and the flavor mellows.
Step 5 – Add cream and cheese
Lower the heat a little and stir in the heavy cream, salt, and pepper. Let it simmer gently for 2 minutes. Add Parmesan and stir until melted and smooth.
Step 6 – Combine with pasta
Add drained pasta and toss. If the sauce seems too thick or sticky, add pasta water 1 tablespoon at a time until it coats the pasta in a creamy, glossy way.
Step 7 – Serve
Pile it into bowls and top with basil if using.
Rizz Tip
“If you’re drinking, every ‘wow’ equals a sip… careful, this one adds up.”
