Rigatoni in Vodka Sauce

Serves 4-6

• 1 pound rigatoni

• 2 tablespoons extra virgin olive oil 

• 2 tablespoons unsalted butter 

• ½ cup minced shallots

• 2 tablespoons minced garlic

• 1 teaspoon kosher salt 

• 1/2 teaspoon freshly cracked black pepper

• 1/4 teaspoon red pepper flakes 

• 1/4 cup chopped basil

• 1/4 cup chopped parsley 

• 1/4 cup vodka

• 1 28-ounce can crushed San Marzano tomatoes

• 1/2 cup water 

• 1/2 pint heavy cream 

• 1/3 cup freshly grated Parmigiano-Reggiano cheese

In a large sauté pan heat the olive oil and butter over medium-high heat. Once the butter has melted, add the shallots and sauté, stirring occasionally, for 3-5 minutes or until translucent. Stir in the garlic, salt, pepper, red pepper flakes and cook for one minute. Add the basil and parsley and cook for an additional minute. Add the vodka and cook for 3 minutes or until most of the liquid has cooked off. Stir in the tomatoes and the water. Bring the mixture to a boil then reduce to a simmer and cook, partially covered, for 5-7 minutes until the sauce thickens. Turn off the heat. 

Off the heat, transfer the sauce to a large bowl and use an immersion blender to puree until smooth (alternatively, you can transfer to a standard blender and puree). Once smooth, return the sauce back to the pan and add the heavy cream and Parmigiano-Reggiano cheese. Reheat the sauce over medium-low heat.

Meanwhile, bring a large pot of salted water to a boil, add the rigatoni and cook until just shy of al dente. Reserve one cup of the cooking liquid then strain the pasta and it to the sauce. Turn the heat to medium-high and cook the mixture for 2-3 minutes until the pasta is perfectly al dente and has absorbed some of the sauce. If the sauce looks too thick you can add a bit of the reserved cooking liquid to thin it out.

Transfer to a large bowl and top with extra parmesan cheese and basil. Serve hot.