Step 1

Heat oil in a large non-stick frypan over medium heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until softened. Add tomato paste and stir for 2 minutes or until lightly caramelised.

Step 2

Add vodka and cook for 4-5 minutes. Stir in cream, parmesan and 1/4 cup (60ml) reserved cooking water, and bring to a simmer. Remove from the heat and season to taste. Stir through rigatoni to coat in the sauce then serve immediately.