Step 1

Heat a large pan over medium heat. Add olive oil, diced white onion, salt, and black pepper. Sauté onion for 5 minutes, until translucent.

Step 2

Add Calabrian chili peppers and garlic to the pan. Saute for 3-4 minutes.

Step 3

Add vodka and tomato paste to the pan. Mix well, then add heavy cream. Stir and reduce heat to low. Simmer while you cook the pasta.

Step 4

Heat a large pot of salted boiling water over medium heat. Once the water is boiling, cook rigatoni until al dente, about 7 minutes. Use a large strainer to strain the pasta directly into the sauce. This will incorporate the perfect amount of pasta water. Alternatively, you can save 1/4 cup pasta water, drain the pasta, and add to the sauce.

Step 5

Toss pasta in the sauce until well combined. Add butter and toss until combined. Top with parmesan cheese and serve.