Step 1

Boil a large pot of water and salt it generously

Step 2

in a sauce pan or skillet with high sides sauté the onion and garlic in butter and olive oil

Step 3

tempered cream: once the water is reaching a boil in the large pot scoop out some and add to the heavy cream and stir (set this aside until you need it)

Step 4

add the tomato paste and crushed red pepper to the pan and sauté about 5 minutes (medium heat)

Step 5

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

Step 6

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

Step 7

add the Pecorino Romano and take the skillet off the heat and stir it in

Step 8

drain the rigatoni once it's al dente

Step 9

add the rigatoni to your skillet (mix)

Step 10

start slowly adding the pasta water and stir until the sauce reaches the consistency you desire

Step 11

garnish with fresh basil, pepper, and more pecorino Romano cheese

Step 12

serve and ENJOY!