Pasta With Vodka Sauce

Ingredients · for 4 (scales to your household)

• 1 lb. Rigatoni $3.06
• 2 tbsp. Olive oil $0.36
• 3 Cloves garlic $0.09
• 2 Shallots $0.52
• 1 Can Tomato paste $1.17
• 1/4 c. Vodka $2.81
• 1 c. Heavy cream $2.40
• 1/4 tsp Pinch of red pepper flakes $0.02
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Black pepper $0.03
• 1/4 c. Parmesan $0.68
• 2 tbsp Basil $0.44

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook rigatoni per package directions.
2. Heat olive oil, garlic, and shallots in a Dutch oven on medium. Cook, stirring, until tender, 4 minutes. Add tomato paste and cook, stirring until deep red and beginning to caramelize, about 5 minutes.
3. Stir in vodka; cook until nearly evaporated, about 2 minutes. Scoop 1/2 cup pasta cooking water into a measuring cup (even if pasta is not done), then add heavy cream. Add to Dutch oven along with red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring until smooth.
4. Reserve 1 cup pasta water, then transfer cooked pasta to Dutch oven. Add 1/2 cup reserved pasta water; cook on low, stirring constantly, until pasta is coated, adding more liquid as needed. Fold in 1/4 cup Parmesan. Serve topped with additional Parmesan and basil.

Per serving