Vodka Sauce Rigatoni

1 lb rigatoni

1 lb ground beef

1 4.5oz tube double-concentrated tomato paste

1 28oz can crushed tomatoes

1 medium onion, diced

6 garlic cloves, sliced

2 oz vodka

3/4 cup heavy cream

1/2 cup parmesean cheese, grated

1/2 tsp red pepper flakes (optional)

4-5 calabrian chilis, chopped (optional)

olive oil

salt

pepper

basil leaves

In large pot fill with water and add a handful of salt to water. Bring to boil.

Chop onions and slice garlic

Grate your parmesean cheese

Heat about 2 tbsp of olive oil in another large pot.

Once heated, cook beef until browned and transfer to bowl.

Add a little oil, then add onions and garlic. Cook for 5-8 minutes, stirring until onions begin to brown.

Add the full tube of tomato paste and then chili flakes.

Deglaze pan wih vodka and then add crushed tomatoes.

Reduce heat to low.

Add heavy cream, stirring until incorporated.

Cook the 1 lb rigatoni as instructed/desired.

Transfer rigatoni into pot of sauce. Reserve 1/2 cup pasta water to use as thickener as needed.

Add parmesean cheese and stir pasta in. Add reserved pasta water as needed.

Serve and top with whole or chiffonade basil.