Creamiest Tomato Vodka Rigatoni

Creamiest Tomato Vodka Rigatoni
Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 4 medium garlic cloves, minced (adjust to taste)

• 1 lb rigatoni pasta

• 2 tbsp olive oil

• 1 medium yellow onion, finely diced

• 1 tsp red pepper flakes (adjust to taste)

• Freshly ground black pepper, to taste

• 1 cup whole milk (or ½ cup heavy cream for a richer version)

• 1 cup grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

• ¼ cup vodka or 2 tbsp lemon juice

• 6 oz tomato paste

• Salt, to taste

• Step 1

  1. Bring a pot of salted water to a boil. Add rigatoni and cook until al dente, following recommended package cook time. Reserve 1-1 ½ cups of pasta water, then drain the pasta.

• Step 2

  2. While the pasta is boiling, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, cooking until the onion turns translucent.

• Step 3

  3. Stir in the tomato paste and cook for 23 minutes, mixing it with the onion and garlic mixture. Wait until the paste darkens slightly before adding in the vodka (or lemon juice) and let simmer for 1-2 minutes.

• Step 4

  4. Reduce heat to medium low and slowly stir in the milk or cream until smooth. Add the red paper flakes, and cook for about 30 seconds. Then stir in the parmesan until the sauce is smooth and slightly thickened.

• Step 5

  5. When the pasta is done, add it directly into the sauce. Toss well, adding splashes of reserved pasta water until the sauce is creamy and reaches desired consistency. Season with black pepper and salt to taste.

• Step 6

  6. Garnish with fresh parsley and extra parmesan. Best enjoyed hot, in the company of friends and family.