This creamy, blushing vodka sauce comes together in the time the pasta takes to cook. Leave out the vodka for a simpler sauce, or finish with crispy pancetta when it feels like a treat night
The method.
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Bring a large pan of salted water to the boil for the pasta.
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Melt the butter in a wide pan over a medium-low heat. Add the shallots and garlic and cook gently for about 3 minutes until translucent, without letting them brown. Take the pan off the heat.
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Off the heat, pour in the vodka (it will sizzle). Return the pan to a medium-low heat and cook for about a minute until the vodka has mostly cooked away.
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Stir in the tomato purée and cook for 1 minute.
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Start the rigatoni. Once it is going, scoop out a cupful of the starchy cooking water and stir it into the sauce.
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Add the cream and stir. Simmer for 1-2 minutes, then taste and season with salt and pepper. Blend the sauce if you would like it extra silky.
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When the pasta is al dente, do not drain it. Lift it straight into the sauce with a slotted spoon and toss to coat, loosening with more pasta water if it thickens.
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Portion into bowls, garnish with Parmesan and fresh basil and serve immediately.
Twists from the kitchen
Add the vodka off the heat. It stops any flare-ups at the pan.
For the upgrade, scatter over crispy pancetta and golden fried shallots just before serving.
