Rigatoni with Spicy Tomato-Vodka Sauce

Ingredients

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

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