Instructions

1. Fill a large pot three-quarters full with water and heat over high. Add a generous handful of kosher salt and bring to a boil while you complete your prep.

2. Warm 2 Tbsp olive oil in a Dutch oven or heavy large pot over medium heat, positioned next to the pot of water. Add the chopped onion and smashed garlic and cook, stirring constantly, just until the onion begins to brown around the edges, 5–7 minutes.

3. Add the full tube of double-concentrated tomato paste and ½ tsp crushed red pepper flakes. Stir until the paste evenly coats the onion. Continue cooking, stirring often, until the paste turns deep red and begins to brown on the bottom of the pot, 5–7 minutes.

4. Add 2 oz vodka to deglaze the pan. Stir to incorporate, scraping up any browned bits from the bottom. Reduce heat to low.

5. Using a heatproof glass measuring cup, scoop about ¼ cup of boiling water from the pasta pot, then add ¾ cup heavy cream to the same measuring cup (this tempers the cream so it won’t break when added to the sauce). Slowly pour the warmed cream into the Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

6. Add 1 lb rigatoni to the pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, scoop out about 1 cup of pasta cooking liquid with the heatproof measuring cup. Return the Dutch oven to low heat.

7. Using a spider or slotted spoon, transfer the rigatoni directly to the Dutch oven along with any water clinging to the pasta. Add ½ cup pasta cooking liquid and stir to incorporate. Gradually add half the Parmesan, stirring constantly until the cheese melts and you have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add more pasta water to thin, if needed.

8. Divide pasta among bowls. Top with the remaining Parmesan. Drizzle with olive oil and tear basil leaves over the top.

Notes:

Tomato Paste: Double-concentrated tomato paste (such as Amore brand, sold in a tube) is essential here — it provides deep tomato flavor without added liquid. Do not substitute regular canned tomato paste without reducing the sauce longer.

Garlic: Give the cloves a firm, hard smash with the back of a knife so they break down fully and melt into the sauce during cooking rather than remaining as distinct pieces.

Cream: Tempering the cream with boiling pasta water before adding it to the pot, and making sure the heat is on low when you incorporate it, prevents the sauce from breaking.

Parmesan: Grating on the smallest holes of a box grater produces a fine texture that melts seamlessly into the sauce. Coarsely grated Parmesan may clump.

Pasta Shape: Rigatoni is recommended, but penne or any sturdy tube shape works well.

Heat Level: ½ tsp red pepper flakes adds gentle warmth. Increase to taste if you prefer more heat.