Categories: Pasta

Ingredients

• 2 3/4 tsp kosher salt
• 1 lb. rigatoni
• 1 tbsp. olive oil
• 3 garlic cloves, chopped
• 1/4 tsp crushed red pepper flakes
• 1/3 cup vodka
• 28 oz. can whole tomatoes
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan
• 12 fresh basil leaves

Directions

1. Fill a large pot with water 2 inches from the top. Place over high heat and let come to a boil. Add 2 tsp of the salt. Cook pasta as directed. Drain in a colander.

2. Meanwhile, in another large pot, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant but not browned, about 30 seconds. Add the vodka and cook until it is nearly evaporated.

3. Add the tomatoes and the remaining 3/4 tsp salt and let come to a boil, breaking up the tomatoes with a spoon as they cook. Reduce the heat to medium and simmer for about 10 minutes, or until slightly thickened. Add the cream and simmer for 2 minutes more.

4. Add the pasta and Parmesan and stir until the pasta is well coated in the sauce and the cheese has melted. Stir in the basil and serve with a little more Parmesan.

Email to a friend | Print this recipe | Back