Rigatoni épicés

Ingrédients

• 1 pound rigatoni pasta
• 2 tablepsoons olive oil
• 1/2 cup onion (finely diced)
• 3 cloves garlic (minced)
• 1/4 cup tomato paste
• 1/2 teaspoon red pepper flakes
• 1/4 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste

Préparation

1. 1

   Cook pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. 2

   Sauté onion: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.

3. 3

   Sauté aromatics: Add minced garlic and red pepper flakes to the skillet, cooking for about 1 minute until fragrant.

4. 4

   Simmer paste: Stir in tomato paste and cook for 2 minutes, then pour in vodka. Allow the alcohol to evaporate, about 2 minutes.

5. 5

   Thicken sauce: Lower the heat and add heavy cream, stirring well. Cook for 5 minutes until the sauce thickens slightly.

6. 6

   Toss pasta: Add the cooked rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

7. 7

   Add cheese: Stir in grated Parmesan cheese and season with salt to taste. Cook for an additional 2 minutes to meld the flavors.

8. 8

   Serve hot, garnished with extra Parmesan if desired.