Rigatoni with Spicy Tomato-Vodka Sauce

Ingredients

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