Rigatoni with Spicy Tomato-Vodka Sauce

Ingredients

• ½ tsp. freshly ground black pepper
• ¼ cup chopped fresh flat-leaf parsley
• ½ tsp. kosher salt
• 3 Tbs. vodka
• ¾ tsp. crushed red pepper flakes; more to taste
• 2 cloves garlic, minced
• ½ cup freshly grated Parmigiano Reggiano
• + 4 more ingredients
• • 1 28-oz. can diced tomatoes
  • 3 Tbs. heavy cream
  • 2 Tbs. extra-virgin olive oil
  • ¾ lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then red...

View full recipe at Fine Cooking