2 tablespoons Gil’s Red Pepper Extra Virgin Olive Oil
4 garlic cloves, peeled and minced
1 small yellow onion, peeled and minced
pinch of crushed red pepper flakes
1/4 cup vodka
3/4 cup heavy cream
1/4 cup parmesan or pecorino romano, grated
San Fran Sea Salt to taste
fresh parsley, chopped
Fill a large pot with water and season heavily with San Fran Sea Salt, bring to a boil over high heat. Once boiling, add rigatoni and cook according to the instructions on the package. Before draining reserve 2 cups of pasta water for later use.
Heat EVOO in an extra large skillet over medium-high heat. Once hot, add garlic, onion and red pepper, sauté until fragrant, about 1 minute. Add vodka and continue to sauté until liquid reduces by half.
Reduce heat to medium, add marinara and cream and gently simmer for 2-3 minutes. Add cooked rigatoni and parmesan, toss to coat (if the sauce is too thick, add some reserved pasta water to thin slightly). Season to taste with salt and garnish with parsley.