Step 1

Prep your garlic and shallot, mince and set aside.

Step 2

Next, make your whipped ricotta. In a blender or food processor, add in your ricotta, lemon juice, lemon zest, olive oil, salt and pepper.

Step 3

Cook pasta in a large pot of salted water according to the package for al dente. Make sure to set aside 1 cup + of pasta water.

Step 4

In the meantime, while your water is boiling and pasta is cooking. Take another skillet or shallow pot and sweat out your garlic and shallot with a drizzle of olive oil.

Step 5

Add in your chili flakes and let the spices bloom for 1-2 minutes. Next add in your tomato paste and mix, another few minutes until the tomato paste is cooked down. Add in your vodka and reduce.

Step 6

Once reduced, add in heavy cream and mix all together.

Step 7

When your pasta is finished, add it in with your butter and parmesan. Adjust with your pasta water as needed. I like to do a little bit of parmesan and pasta water at a time. Season with salt and pepper.

Step 8

Mix well until combined. Layer on your whipped ricotta in a bowl, and add your rigatoni on top with a drizzle of olive oil, pepper, fresh basil leaves and more freshly shaved parmesan.