Spicy Rigatoni allá Bombay

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Makes 6-8 portions

INGREDIENTS

Mushies

• 1 pound rigatoni pasta

• 2 tablespoons olive oil

• 1 tablespoon butter

• 3-4 cloves garlic, minced

• 1 teaspoon chili flakes, plus more for finishing

• 2 teaspoons chopped Calabrian chili peppers

• One 4.5 oz tube (about 1/2 cup) tomato paste

• 1 cup heavy cream

• 1/4 cup Bombay Sapphire or other gin of choice

• parmesan or pecorino cheese to finish

INSTRUCTIONS

Cook the pasta
Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain, reserving a at least 1 1/2 cups of pasta water, and set aside.

Start the sauce:
In a large skillet, heat the olive oil and butter over medium heat. Add the garlic, chili flakes, and Calabrian chilis, cooking until fragrant and stirring frequently, about 1–2 minutes. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor and cook off some of the rawness.

Add pasta water and cream
Slowly pour in 1 cup of reserve pasta water along with the heavy cream whisking to combine. Let the sauce simmer gently for 3–4 minutes until slightly thickened. Adjust seasoning with salt and pepper to taste.

Combine with pasta:
Toss the cooked rigatoni in the sauce along with the gin and continue cooking over medium low heat until well coated, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.

Finish
Serve immediately with a generous grating of Parmesan or Pecorino cheese and an extra pinch of chili if desired.