[4] servings
[1] medium onion chop finely cook until edges browning, 5–7 min., medium heat add, stir until deep red and browning, 5–7 min. deglaze, stir, reduce heat to low add slowly, stir combine in sauce pot add, stir to melt season, top
[4] garlic cloves smash, remove peel
[2] Tbsp. extra-virgin olive oil
[130] g double-concentrated tomato paste
[0.5] tsp. crushed red pepper flakes
[60] ml vodka
[60] ml pasta water* combine
[180] ml heavy cream
[450] g rigatoni cook, al dente scoop pasta water
[120] ml pasta water*
[60] g Parmesan* grate
[60] g Parmesan* grate
Basil leaves
Salt and pepper