Spicy Rigatoni Vodka She’s ready for her close up This pasta has premium

Spicy Rigatoni Vodka She’s ready for her close up This pasta has premium Friday energy. Here is a little variation for a smaller batch of the classic. One of my favorites to make— It’s just so good!

Tip: if you make a nice batch of classic homemade sauce, save a few cups to repurpose for a quick vodka sauce later on.

Ingredients:
– 16 oz mezzi rigatoni
– 2 tbsp butter
– olive oil
– 1 shallot, thinly sliced
– 4 oz pancetta
– red chili flakes
– 4 oz tomato paste
– 1.5 oz vodka
– 2 cups homemade sauce – I use to make mine
– 1/2 cup heavy cream
– 1/2 cup parm
– parsley + more parm to top

In a large pot of salted water, cook your pasta until al dente. Save one cup pasta water and set aside.

In a sauce pan on medium heat, add 2 tbsp butter. Once melted add your shallots, pancetta, and chili flakes and cook until the pancetta is browned. Add tomato paste and a little splash of olive oil. Let the tomato paste deepen in color and flavor and cook down for 5-7 minutes. Add your vodka and deglaze the pan, scraping up any bits stuck to the pan. Add your tomato sauce, stir to combine and cook for another 5-7 minutes. Add in your heavy cream and stir. You should have a beautiful orange color— cook for another five. Remove from heat. Add in your Parmesan cheese, your pasta, and a few splashes of reserved pasta water. Salt and pepper to taste. Serve topped with fresh parsley and more parm!