Spicy Vodka Rigatoni with Burrata

Calabrian chile, tomato paste cooked until brick red, a splash of vodka and cream. Torn burrata on top because you deserve it.

Cook the tomato paste longer than feels right. When it darkens and sticks, that's flavor, not a mistake.

Ingredients

• 1 lb rigatoni
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, minced
• 3 garlic cloves, minced
• ⅓ cup tomato paste
• 2 tbsp Calabrian chile paste
• ¼ cup vodka
• ¾ cup heavy cream
• 1 cup Parmigiano, finely grated
• 8 oz burrata
• 1 handful basil

Method

1. Bring a big pot of well-salted water to a boil for the pasta.
2. Warm the oil and butter in a wide pan over medium. Cook the shallot and garlic until soft, about 3 minutes.
3. Add the tomato paste and chile paste. Stir and cook until it darkens to brick red and starts sticking, 5 to 6 minutes.
4. Deglaze with the vodka and let it bubble off, then stir in the cream. Keep warm on low.
5. Cook the rigatoni 2 minutes short of the box time. Move it into the sauce with a splash of pasta water and toss over medium heat with the Parmigiano until glossy.
6. Plate, tear the burrata over the top, and finish with basil and olive oil.