Description

Seared shrimp and full-size rigatoni tossed in a creamy vodka sauce built on a whole tube of tomato paste and Calabrian chili. Finished with Parmesan and plenty of fresh basil.

Ingredients

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1 1/2 pounds large shrimp, peeled, deveined, tails removed
2 tablespoons extra-virgin olive oil, plus more for serving
3 tablespoons butter
1 large yellow onion, diced
6 garlic cloves, minced
2 teaspoons coarse sea salt, plus a pinch for the shrimp
1 tube tomato paste, 4.5 oz / 128 g
2 teaspoons Calabrian chili paste
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmesan, finely grated, plus more for serving
1 lb Rigatoni pasta
Fresh basil, torn, for serving

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Instructions

Cook the rigatoni in well-salted water until al dente. Reserve 1 to 1 1/2 cups of pasta water, then drain.
While the pasta cooks, dry shrimp well and season with a pinch of salt. Heat the olive oil in a large skillet (not cast iron) over medium-high heat and sear the shrimp in a single layer until just pink, 1 to 2 minutes per side depending on size. Move them to a plate.
Add the butter and onion to the same pan and cook 5 to 6 minutes, scraping up the browned bits from the shrimp as the onion softens, until the edges brown. Lower the heat to medium, add the garlic and 2 teaspoons of salt, and cook about 1 minute, until fragrant.
Stir in the tomato paste and Calabrian chili paste and cook 5 to 6 minutes, until the paste darkens and starts to brown on the bottom. Add the vodka, scrape the pan again, and lower the heat to low.
Ladle 1/4 cup of hot pasta water into the cream to warm it, then slowly stir the cream into the sauce until smooth. Stir in the Parmesan.
Add the rigatoni, the shrimp with any juices from the plate, and about 3/4 cup more pasta water. Toss 30 to 60 seconds, until the shrimp are warmed through and the sauce coats the pasta.
Taste and adjust. Serve right away with a drizzle of olive oil, more Parmesan, and plenty of fresh basil.

Notes

Warm the cream with pasta water so it doesn't break when it hits the hot sauce.

For a milder sauce, start with 1 teaspoon of Calabrian chili paste and add more to taste. Still too spicy? Stir in a little more cream or a tablespoon of butter.

Alcohol-free: skip the vodka and use a few extra tablespoons of salted pasta water or stock.

Leftovers keep up to 3 days in an airtight container. Reheat gently in a skillet with a splash of stock or water, just until warm, so the shrimp don't overcook.

Prep Time: 10
Cook Time: 30
Category: Dinner, Lunch, Main Dishes
Method: Stove Top
Cuisine: Italian