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The viral Gigi Hadid pasta. A creamy tomato sauce with vodka and a little chili, tossed with pasta and plenty of parmesan until silky and pink. Serves 4.
Cook the 400 g rigatoni in a large pot of salted boiling water for 10 to 12 minutes until al dente, then scoop out a cup of the pasta water before you drain it.
Soften the chopped shallot and garlic in the 20 ml olive oil and the butter in a wide 28 cm pan over medium heat for 3 to 4 minutes, then stir in the red pepper flakes.
Stir in the 4 tablespoons tomato paste and cook for 2 to 3 minutes until it turns a shade darker, then pour in the 30 ml vodka and let it cook down for about 1 minute.
Stir in the 150 ml heavy cream to make a smooth pink sauce, then loosen it with a splash of the reserved pasta water.
Toss the drained pasta through the sauce with the grated parmesan over low heat until glossy, adding more pasta water if needed, then finish with torn basil.
