Spicy Vodka Rigatoni

INSTRUCTIONS

1. Bring a large pot of generously salted water to a boil. Add the rigatoni or penne pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside. 

2. In a large skillet or sauté pan, heat 2-3 tablespoons of Organic Basil Olive Oil over medium heat. Add the diced onion and a pinch of kosher salt. Sauté the onion until it becomes translucent and slightly golden, about 5-7 minutes. 

3. Add freshly ground black pepper, red pepper flakes, dried oregano, and dried thyme (if using) to the skillet. Stir to combine and cook for another minute to allow the spices to release their flavors. 

4. Add the peeled garlic cloves to the skillet and sauté until fragrant, about 1-2 minutes.

5. Stir in full tube of tomato paste and cook for about 2-3 minutes, allowing it to deepen in color and caramelize slightly. 

6. Carefully add the vodka to the skillet, stirring to deglaze the pan. Allow the alcohol to cook for about 2 minutes, reducing slightly and blending with the tomato paste. 

7. Reduce the heat to low, then slowly stir in the heavy cream until the sauce is smooth and well combined. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. 

8. Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency. 

9. Turn off the heat and stir in freshly grated Parmigiano Reggiano cheese, ensuring it melts into the sauce. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed. 

10. Serve hot, garnish with additional Parmigiano Reggiano, fresh basil, or a drizzle of Organic Basil Olive Oil, if desired. 

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