Ingredients

• 12 oz rigatoni pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp Cambrian chilies, crushed
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup vodka
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Fresh basil leaves for garnish

Instructions

1. 1Boil a large pot of salted water and cook 12 oz rigatoni pasta until al dente — 10 minutes
2. 2In a large skillet, heat 2 tbsp olive oil over medium heat — 1 minute
3. 3Add 1 small onion, finely chopped, and sauté until translucent — 5 minutes
4. 4Stir in 2 cloves garlic, minced, and 1/2 tsp Cambrian chilies, crushed, and cook for another minute — 1 minute
5. 5Pour in 1 can (28 oz) crushed tomatoes and bring to a simmer — 3 minutes
6. 6Add 1/2 cup vodka and let it cook for 5 minutes to reduce — 5 minutes
7. 7Stir in 1/2 cup heavy cream and simmer until slightly thickened — 3 minutes
8. 8Drain the rigatoni and add it to the skillet, tossing to combine with the sauce — 2 minutes
9. 9Add 1/2 cup grated Parmesan cheese and stir until melted — 2 minutes
10. 10Season with salt to taste and garnish with fresh basil leaves — 1 minute