Step 1

Bring a large pot of salted water to a boil and cook the rigatoni al dente according to package instructions. Save 1/2 cup of pasta water.

Step 2

Heat butter in large pan over medium heat and add shallots, cooking for 1-2 minutes or until translucent. Add the garlic, cooking for another 30 seconds.

Step 3

Add the tomato paste and Calabrian chili and cook for 2 minutes or until it has darkened slightly. Deglaze with the vodka.

Step 4

Add the tomato puree, cooking for about 10 minutes or until thickened. Salt to taste. Add the cream, mixing with the tomato sauce and let it simmer for 5 minutes.

Step 5

Add the pasta to the sauce along with the cheese, butter and 1/4 cup of pasta water. Stir to combine and simmer until cheese has melted and sauce has coated the pasta. Taste for seasoning. Add more pasta water if needed. Serve with some parsley and cheese on top.