Gochujang Vodka Pasta

For the pasta

1. Bring a large pot of heavily salted water to a boil, then add the rigatoni and cook according to package instructions until al dente, about 10 minutes.

For the sauce (needs the pasta)

2. Dice the shallot finely and thinly slice the garlic cloves.

3. Add the extra-virgin olive oil, diced shallot, sliced garlic, and a pinch of salt to a large skillet set over medium heat.

4. Cook, stirring often, until the shallot and garlic soften and sweat without browning, 1–2 minutes.

5. Stir in the gochujang and tomato paste, stirring constantly over medium heat to fry and caramelize the paste in the oil, 2–3 minutes.

6. Pour in the vodka and water, scraping any brown bits from the bottom of the pan to deglaze.

7. Whisk in the heavy cream and simmer over medium heat until a smooth, uniform sauce forms, 1–2 minutes.

8. Transfer the cooked rigatoni directly into the simmering sauce using a spider skimmer.

9. Remove the pan from the heat, then add the cold cubed butter and 1/2 cup of the Pecorino Romano.

10. Toss and stir the pasta vigorously until the butter melts, the cheese dissolves, and the sauce is smooth and creamy.

11. Add the remaining 1/4 cup of Pecorino Romano and a splash of pasta cooking water if needed, tossing continuously until fully emulsified and glossy.

12. Taste the sauce and season with salt as needed.

To serve

13. Spoon the rigatoni into bowls and top with freshly grated Parmigiano-Reggiano.