Step 1

Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.

Step 2

Meanwhile, melt butter in a large sauce pan over medium heat then add shallots and garlic. Cook down for a few minutes, stirring often, until the garlic and shallot are soft and fragrant but not browned.

Step 3

Next, add tomato paste and Calabrian chili paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.

Step 4

Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.

Step 5

Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it’s melted.

Step 6

Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.

Step 7

Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese!