Spicy Harissa Rigatoni alla Vodka

• •1 lb rigatoni pasta
• •2 tablespoon extra-virgin olive oil
• •2 tablespoon unsalted butter, divided
• •2 medium shallots, finely minced
• •4 cloves garlic, finely minced
• •0.5 cup double-concentrated tomato paste
• •2.5 tablespoon spicy harissa paste (such as rose harissa)
• •0.3 cup vodka
• •0.8 cup heavy cream, at room temperature
• •0.8 cup Parmigiano-Reggiano cheese, freshly grated, plus more for serving
• • to taste kosher salt
• •0.5 teaspoon freshly ground black pepper
• •0.3 cup fresh basil leaves, torn

Instructions

1. 1

   Bring a large pot of heavily salted water to a rolling boil.

2. 2

   Heat the olive oil and 1 tablespoon of unsalted butter in a large, deep skillet or Dutch oven over medium heat. Add the minced shallots and a pinch of salt. Sauté for 4 to 5 minutes until soft and translucent, then add the minced garlic and cook for 1 minute until fragrant.

3. 3

   Add the tomato paste and harissa paste to the skillet. Cook, stirring constantly and breaking up the paste with a wooden spoon, for 4 to 5 minutes until the paste darkens to a deep, caramelized rust color and the oil turns bright red.

4. 4

   Pour in the vodka to deglaze the pan, scraping up all browned bits from the bottom. Let the vodka simmer rapidly for 2 to 3 minutes until reduced by more than half and the harsh alcohol aroma has cooked off.

5. 5

   Meanwhile, drop the rigatoni into the boiling water and cook until 1 to 2 minutes shy of al dente according to package directions. Reserve 1 cup of starchy pasta water before draining.

6. 6

   Reduce the heat under the skillet to low. Slowly pour in the heavy cream while whisking or stirring continuously until the sauce is smooth, creamy, and uniform in color. Season with black pepper and taste for salt.

7. 7

   Transfer the drained pasta directly into the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 1 tablespoon of butter, and the grated Parmigiano-Reggiano. Toss vigorously over medium-low heat for 1 to 2 minutes until the sauce emulsifies, thickens, and coats the ridges and hollows of the rigatoni. Add an extra splash of pasta water if needed to loosen the sauce.

8. 8

   Remove from heat and stir in most of the torn basil. Divide among warm shallow bowls and garnish with additional grated Parmigiano-Reggiano, freshly cracked black pepper, remaining fresh basil, and a light drizzle of olive oil.

Chef's Tips

• 💡Caramelizing the tomato paste and harissa paste until it turns brick-red is crucial; it removes the raw acidity and develops deep umami and smoky sweetness.
• 💡Use room-temperature heavy cream to prevent the dairy from curdling when introduced to the acidic, hot tomato base.
• 💡Always finish cooking the pasta directly in the sauce with starchy pasta water and butter; the agitation creates a silky emulsion that clings tightly to the rigatoni tubes.