Pink Vodka Rigatoni

Ingredients

• 1 lb rigatoni
• 2 tbsp butter
• 1 shallot, finely chopped
• 2 cloves garlic, grated
• ¼ cup tomato paste
• ¼ cup vodka
• 1 cup heavy cream
• ½ tsp chili flakes
• ½ cup grated parmesan, plus more to serve
• Fresh basil, to serve
• Salt

Method

1. Boil the rigatoni in well-salted water until just al dente. Save a cup of the pasta water, then drain.
2. Melt the butter in a large pan over medium heat. Add the shallot and garlic and cook for 2 minutes until soft.
3. Stir in the tomato paste and chili flakes. Fry for about 4 minutes, until the paste turns a deep rusty red.
4. Pour in the vodka and let it bubble for a minute, scraping up the bottom of the pan.
5. Lower the heat and stir in the cream until the sauce turns pink and glossy.
6. Add the rigatoni, parmesan and a splash of pasta water. Toss until every piece is coated.
7. Top with basil and more parmesan. Serve straight away.