Spicy Vodka Rigatoni

Tomato paste, cream, a measure of vodka. Nothing else earns a place on the plate.

Serves 4. 30 minutes.

Ingredients

• 12 oz rigatoni
• 3 tbsp MOC Extra Virgin Olive Oil, plus 1 tbsp to finish
• 1 shallot, finely diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 2 tbsp vodka
• 1 tsp red pepper flakes
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup grated parmesan
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water

Method

1. Bring salted water to a boil. Cook the rigatoni to al dente. Reserve one cup of the water before draining.
2. Heat 3 tbsp MOC Extra Virgin Olive Oil in a wide skillet over medium.
3. Cook the shallot 4 to 5 minutes until translucent. Add garlic and red pepper flakes, 1 minute.
4. Add the tomato paste. Cook 2 to 3 minutes until the color deepens. Caramelization converts raw acidity to sweetness. Skip it and the sauce stays sharp.
5. Add the vodka. Reduce 2 minutes, deglazing the pan.
6. Lower the heat. Stir in cream and butter until emulsified.
7. Add parmesan, salt and pepper. Simmer 3 to 4 minutes.
8. Add the pasta with splashes of reserved water until the sauce coats.
9. Finish off the heat with the remaining tablespoon of oil.

Why it works

• Caramelized paste delivers in three minutes what a ninety-minute reduction achieves.
• Ethanol releases flavor compounds neither water nor fat will carry.
• The finishing oil goes on off the heat. Sustained heat degrades the polyphenols and volatile aromatics you paid for.