Cha Cha's Spicy Rigatoni Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

When sauce is ready, return drained rigatoni to the pot or to the skillet with the sauce over low heat. Add ½ to 1 cup reserved pasta water as needed and 1 cup grated Parmesan. Toss vigorously for 1–2 minutes until sauce clings to the rigatoni and becomes silky. Add chopped parsley and additional Parmesan to taste; adjust seasoning with salt and pepper if needed.

Serve immediately, finishing each plate with a generous grating of Parmesan and a pinch of red pepper flakes if desired.

In a large skillet or sauté pan over medium heat, add 2 tbs olive oil and 1 tbs butter. When shimmering, add the thinly sliced onion with a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized, about 18–22 minutes. Reduce heat if browning too quickly; scrape browned bits to incorporate.

When onions are golden, push them to the side and add the remaining 1 tbs butter. Add the sliced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant but not browned.

Stir in the 2 tbs Calabrian chili paste and cook 1 minute to bloom the chilies and integrate flavors.

Add the 3 tbs tomato paste to the skillet with the onions and chilies. Cook, stirring, 2–3 minutes until the paste darkens slightly and caramelizes, which deepens flavor.

Pour in the ¼ cup vodka, scraping up any browned bits from the pan. Simmer 2–3 minutes until the alcohol mostly cooks off and the liquid has reduced slightly.

Add the 14 oz crushed tomatoes, bring to a gentle simmer, and cook 6–8 minutes to marry flavors. Stir occasionally.

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently 3–4 minutes until the sauce is warmed through and slightly thickened. Season with 1 tsp salt and ½ tsp black pepper, tasting and adjusting to preference.

If the sauce is too thick, loosen with a few tablespoons of reserved pasta water when combining with the rigatoni. Finish by stirring in 1 cup grated Parmesan off-heat until melted and the sauce becomes glossy and creamy. If desired, add up to another tablespoon of Calabrian chili paste for extra heat.