Rigatoni with tomato and vodka sauce

Ingredients for 4 servings:

• 500g rigatoni
• 1 medium-sized onion(s), finely diced
• 2 garlic cloves
• 125 g Parmesan, finely grated
• 8 tbsp olive oil
• 1 tube(s) Tomato paste, 185 g, 2-fold concentrated
• ½ tsp chili flakes
• 80 ml vodka
• 1 cup of cream, 200 g
• Salt and pepper from the mill
• basil leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, simple and most of the ingredients are available at home

Cook the rigatoni in salted water until al dente, according to the package instructions. Meanwhile, heat 4 tablespoons of olive oil in a large pot over medium heat. Crush the garlic cloves and add them to the hot oil along with the onion. Fry for 5-7 minutes, until the onions just begin to brown. Add the entire tube of tomato paste to the pot, along with the chili flakes. Fry for another 5-7 minutes, stirring occasionally, until the tomato paste has turned a dark red color and the bottom is just beginning to brown. Add the vodka and stir to loosen anything that has stuck to the bottom of the pot. Reduce the heat to low. In a bowl, combine the cream and a small cup of the hot pasta cooking water. Skim off another cup of pasta cooking water as a reserve and set aside for later. Slowly add the warmed cream to the tomato sauce, stirring simultaneously. Remove from the heat and fold in the lightly drained rigatoni. Sprinkle with half of the finely grated Parmesan cheese and mix again. Season with salt and pepper to taste. If desired, add a splash of the reserved pasta water. Divide among plates and garnish each with a tablespoon of olive oil, the remaining Parmesan cheese, and a few basil leaves.