Ingredients 1x2x3x

• Pasta: 12 ounces rigatoni, penne, or another short, ridged pasta
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons, plus more for finishing if you like
• Shallot or onion: 1 large shallot (or 1/2 medium yellow onion), finely chopped
• Garlic: 3–4 cloves, minced
• Tomato paste: 1/4 cup
• Vodka: 1/2 cup (unflavored, standard 40% ABV)
• Crushed tomatoes or passata: 1 cup (optional but great for a looser sauce)
• Heavy cream: 3/4 cup (or 2/3 cup for a slightly lighter version)
• Red pepper flakes: 1/2 to 1 teaspoon, to taste
• Parmigiano-Reggiano: 3/4 cup, finely grated, plus more for serving
• Salt and black pepper: To taste
• Fresh basil: A small handful, torn
• Pasta cooking water: Reserved as needed for thinning and emulsifying

Method

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve 1 to 1 1/2 cups of the starchy cooking water, then drain.
2. Sweat the aromatics: In a wide skillet over medium heat, warm the olive oil and melt the butter. Add the chopped shallot with a pinch of salt and cook, stirring, until translucent and soft, about 3–4 minutes. Add the garlic and cook 30–60 seconds until fragrant.
3. Toast the tomato paste: Stir in the tomato paste and red pepper flakes. Cook, stirring, until the paste darkens a shade and smells sweet and caramelized, 2–3 minutes. This step builds deep flavor.
4. Deglaze with vodka: Off the heat for a moment, pour in the vodka. Return the pan to medium heat and scrape up any browned bits. Simmer 2–3 minutes to cook off the harsh alcohol aroma. You should smell tomatoes and butter, not raw booze.
5. Adjust with tomatoes (optional): If you prefer a slightly saucier finish, add the crushed tomatoes or passata. Simmer another 2–3 minutes.
6. Make it creamy: Lower the heat and stir in the heavy cream. Simmer gently until the sauce is smooth and cohesive, 2 minutes. Season with salt and black pepper.
7. Toss with pasta: Add the drained pasta to the skillet. Splash in 1/3–1/2 cup pasta water and toss vigorously over medium heat until the sauce clings and looks glossy. Add more water as needed to keep it silky.
8. Cheese and finish: Off the heat, fold in the grated Parmesan. Taste and adjust salt, pepper, and heat. Add a small knob of butter for extra sheen if you like. Finish with torn basil.
9. Serve: Plate immediately with more Parmesan and a crack of black pepper. The sauce is best when it’s lush and hot.

Notes

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Add a splash of water or cream when reheating to revive the sauce.
• Freezer: The sauce alone freezes better than fully sauced pasta. Freeze the sauce in a sealed container for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat, stirring, and add a touch of pasta water, milk, or cream to bring back the gloss. Avoid boiling to prevent separation.