1 medium onion (finely chopped)
4 garlic cloves (smashed)
4 oz. Parmigiano Reggiano (grated) and more for serving
2 Tbsp. Olio Luglio extra-virgin olive oil, plus more for drizzling
4.5 oz. of Merysa double concentrated tomato paste
½ tsp. red pepper flakes
2 oz. vodka
¾ cup Hulala Gran Cucina Cooking Cream
1 500g pack of Divella Rigatoni
Basil leaves (for serving)
- Bring a pot of water to a boil. Make sure to season the water well with salt.
- Heat the olive oil in a pot over medium heat. Add the onion and garlic and cook for 5 to 7 minutes until the onion begins to brown.
- Add the tomato paste and red pepper flakes. Stir until everything is completely mixed together and the tomato paste is a deep red color. The bottom of the pot will begin to brown.
- Once the bottom begins to brown, pour in the vodka to deglaze the pot. Make sure to scrape the bottom to get that punch of flavor. Reduce the heat to low.
- Using a heatproof glass, scoop out 1/4 cup boiling water from the other pot and then add in 3/4 cup cooking cream. It's important to bring up the temperature of the cooking cream before adding it to the pot with the tomato sauce.
- Add the warmed cream to the tomato sauce and keep stirring until completely mixed. Turn off the heat.
- Add the rigatoni to the pot of boiling water and cook until al dente. Do not strain the rigatoni.
- Using a spider, transfer the rigatoni to the tomato sauce. Don't hesitate to include any pasta water when transferring. This adds more flavor to the sauce!
- Add 1/2 cup pasta water to the rigatoni and tomato sauce and stir to incorporate. Add the parmesan cheese and stir constantly while the cheese melts. Mix until the rigatoni is evenly covered in the sauce.
- If needed, season with salt and more pasta water.
This recipe was adapted from Bon Appetit