For the Spicy Rigatoni with Vodka Sauce:

1. Get a pot of salted water boiling.

2. Heat a large skillet on medium heat and add in the olive oil.

3. Add the sausage, breaking up with a wooden spoon into crumbles, and cook until browned.

4. Once almost browned, add the shallots and cook for 2-3 minutes until soft. Add in 1 tbsp butter and once melted, add the garlic and toast for 30 seconds.

5. Stir in the tomato paste, cooking for 5-7 minutes, stirring often, until the tomato paste has deepened in color.

6. Meanwhile, add your pasta to the boiling water and cook 1-2 minutes less than the box instructions.

7. Pour the vodka into the pan with tomato paste and stir, scraping up the browned bits at the bottom of the pan. Cook on medium high heat until all the alcohol has burned off and there’s no more liquid in the pan.

8. Reduce the heat to low and stir in the cream until smooth. Add in 1 tbsp butter, the Calabrian chili paste or red pepper flakes, and season to taste with salt and pepper.

9. 1-2 minutes prior to the pasta being cooked, scoop out 1 – 2 cups of pasta water and reserve. Drain the pasta and add to the vodka sauce.

10. Toss the pasta in the sauce, adding a bit of pasta water at a time until smooth and the pasta is well coated with the sauce. Add the parmesan cheese and a bit more pasta water and toss until silky. You may not use all the pasta water, you want just enough to get a silky sauce. 

11. Serve immediately with parmesan and enjoy!