Spicy rigatoni

A tasty recipe I’ve been making a lot lately is spicy rigatoni. My partner found this Instagram post giving the recipe, and I figured I’d transcribe it into textual form here.

Equipment

• Frying pan, for the sauce
• Pot or sauce pan, for the pasta
• Spatula, for mixing
• Knife, for cutting
• Cutting board, for cutting

Ingredients

A lot of the amounts are approximate and/or my best guess. Feel free to tweak as your heart desires!

• 1 shallot, diced
• 5 cloves garlic, diced
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 6 oz tomato paste
• ½ lb rigatoni
• 2 shots vodka OR lemon juice and water
• ¾ cup heavy cream
• 5 Calabrian chiles
• 3 tbsp butter
• ½ cup Parmesan cheese

Instructions

1. In a pot, bring salted water to a boil.
2. In a pan, add olive oil, shallot, salt, black pepper, and red pepper flakes, and heat on medium.
3. Once the shallot is lightly golden, add the garlic.
4. Once the garlic is lightly golden, add the tomato paste.
5. Add rigatoni to the boiling water.
6. Once the tomato paste is toasted, add the vodka.
7. Add the heavy cream and Calabrian chiles.
8. Once the rigatoni is about 1 minute underdone, add it, and some pasta water, to the pan.
9. Add Parmesan and butter.
10. Mix to finish cooking the rigatoni in the sauce.
11. Serve with more Parmesan on top.