You can whip up this classic pink sauce right at home.
Course
Main Course
Cuisine
Italian
Keyword
heavy cream, Parmesan, rigatoni, tomato paste, vodka
Servings4people
AuthorDéja Todman
Ingredients
1lb.rigatoni
¾cupheavy cream
Parmesan cheese 4 oz.
1tube double-concentrated tomato paste 4.5-oz
1medium onion
4garlic cloves
vodka 2 oz.
2Tbsp.extra-virgin olive oilplus more for drizzling
½tsp.crushed red pepper flakes
Kosher salt
Basil leavesfor serving
Instructions
Fill a large pot with salted water and bring to a boil.
Peel and chop the onion. Peel cloves of garlic and set aside.
Grate Parmesan into a large bowl.
Heat oil in a heavy-bottomed pan over medium heat. Add onions and garlic, cooking until tender and lightly browned, about 5-7 minutes.
Add red pepper flakes and tomato paste, stirring to coat the onions. Cook until the paste begins to caramelize about 7 minutes.
Pour in vodka to deglaze the pan, stirring to loosen the browned bits at the bottom of the pan.
Using a heatproof cup, scoop 1/4 cup of boiling water and add heavy cream.
Add the heavy cream to the vodka-tomato paste-onion mixture and mix well to incorporate. A thick sauce will begin to form.
Cook rigatoni in boiling water according to package instructions. About 2 minutes before the time is up, scoop another cup of pasta water and set aside.
With a large slotted spoon, transfer rigatoni to the sauce.
Toss, adding 1/2 cup of reserved pasta water to loosen the sauce. Add half the Parmesan, stirring to incorporate. Season with salt to taste and add more water if needed.