Rigatoni alla Vodka

Cook pasta in well-salted water until al dente, about 1 minute shy of doneness. Scoop out 1 1/2 cups of pasta water and set aside. Drain pasta.

In your empty pasta pot, heat olive oil and butter over medium heat. Add shallots, garlic, and pepper flakes (1/2 teaspoon for a moderate kick), and cook until shallots are softened but not brown, about 3 to 4 minutes.

Add vodka and cook, stirring up anything stuck, until vodka disappears.

Add tomato paste and cook, stirring, for 3 to 4 minutes, until the tomato paste is one shade darker.

Add 1 cup of the reserved pasta water, scraping up any stuck tomato paste, stirring until the mixture becomes a sauce.

Season it now with about 2 teaspoons kosher salt and many grinds of black pepper, simmer for 2 minutes.

Add cream starting with 1/2 cup and then more, a splash at a time, until you achieve the desired shade of orange/pink.

Add drained pasta to sauce and toss to coat, adding the last 1/2 cup of reserved pasta water, a splash at a time, as needed to loosen the sauce. Cook pasta and sauce together for 1 minute.

Sprinkle with basil and scoop into bowls, garnishing each with parmesan or pecorino and extra red pepper flakes, to taste. Serve immediately.