Step 1

Boil a large pot of water, salt it generously.

Step 2

In a pan with high sides add onion, garlic, red pepper flakes, salt & pepper, and sauté in butter and olive oil until translucent.

Step 3

Tempered cream: once the water is reaching a boil in the large pot scoop out about 1/4 cup of water and add to the heavy cream and stir (set this aside until you need it)

Step 4

Once water is boiling add in your rigatoni pasta.

Step 5

To the pan add the tomato paste and sauté about 5 minutes on medium heat.

Step 6

Add the vodka and let the alcohol burn out at least one minute or so before adding other ingredients.

Step 7

Reduce the heat to medium-low and add the tempered cream (stir until combined and pink).

Step 8

Set aside 1 cup of pasta water.

Step 9

Once the rigatoni is al dente add pasta to the pan and start adding the reserved pasta water until the sauce reaches the consistency you desire.

Step 10

Add the Pecorino Romano and take the pan off the heat and stir it in.

Step 11

Garnish with fresh basil and more pecorino Romano cheese. Enjoy!!!