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Process:
- water to a boil, add a heavy pinch of salt
- box of rigatoni, mine was 1lb (serves 2 - 3)
- boil for 10-11 min
- simultaneously add 2 tbspns of olive oil to a large skillet, along with finely cut yellow onions (half an onion) and 2 cloves on finely minced garlic
- do this for 4-5 minutes, and add 2 tbspns of Calabrian pepper paste and 3 tbspns of tomato paste
- glaze with 50ml of vodka
- mix it in for a bit, a couple minutes, then add 2 tbspns of butter
- once well mixed, add heavy cream, about 300mlâs and 1/2 cup of grated parmesean cheese
- add 1/3 cup of pasta water
-stir, and at about that point the pasta should be ready, at al dente, mix the pasta in the sauce
- while stirring the pasta, get it fully covered in the sauce and add another bit of grated parm on top
- add salt black pepper and pepper flakes to taste
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