Spicy Calabrian Chili Rigatoni

🔥 Prep

• Measure out 400 g rigatoni pasta.
• Dice the 2 shallots finely.
• Mince the 4 garlic cloves.
• Grate the 60 g Parmigiano‑reggiano cheese.
• Roughly chop the 10 g fresh basil.
• Measure 2 tbsp Calabrian chili paste, 3 tbsp tomato paste, 180 ml heavy cream, 2 tbsp olive oil, 1 tbsp butter, 30 ml vodka, 1.5 tsp salt, 0.5 tsp black pepper, and 500 ml water.

🔥 Cook

• 1. Bring the 500 ml water to a boil over high heat, add a pinch of salt, then cook the 400 g rigatoni until al dente, about 10‑12 minutes; reserve 1 cup pasta water, then drain.
• 2. While the pasta cooks, heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat until melted.
• 3. Add the diced shallots and sauté for 3‑4 minutes until translucent.
• 4. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 5. Add the 2 tbsp Calabrian chili paste and 3 tbsp tomato paste; cook for 1 minute, stirring constantly.
• 6. Pour in the 30 ml vodka, increase to medium‑high heat, and let it reduce for 2 minutes until the alcohol smell evaporates.
• 7. Reduce heat to medium, then stir in the 180 ml heavy cream and simmer for 3‑4 minutes until slightly thickened.
• 8. Add the grated 60 g Parmigiano‑reggiano cheese, 1.5 tsp salt, and 0.5 tsp black pepper; stir until cheese melts and sauce is smooth, about 1 minute.
• 9. If the sauce is too thick, loosen with reserved pasta water, a few tablespoons at a time, until desired consistency.
• 10. Add the drained rigatoni to the skillet, toss to coat evenly over low heat for 1 minute.
• 11. Remove from heat, fold in the chopped 10 g fresh basil.
• 12. Taste and adjust seasoning if needed.

🔥 Serve

• Plate the spicy Calabrian chili rigatoni in warm bowls or a serving platter.
• Garnish with an extra sprinkle of grated Parmigiano‑reggiano and a few fresh basil leaves.
• Serve immediately with a side of garlic bread or a simple green salad dressed with lemon vinaigrette.