Rigatoni with Vodka Sauce and Bruschetta butter

1) Get your pasta water salted and boiling

Fill your pot with water and get it started. Season the water with salt to the point where it tastes almost like ocean water. Trust me, it will make the difference with the sauce.

2) Get your prep work going

Mince your shallots/onion, and garlic.

3) Heat Butter in your pan/pot

I love using my lodge red dutch oven for pasta sauces, so I can throw my pasta right in and serve family style, but any large pan will do just fine. The key is to have a pan with enough surface area to equally cook your shallots and garlic, so don't use a small sauce pot. Throw your 5 tbsp of bruschetta butter in, and heat on medium for 1 minute.

4) Throw in your shallots and garlic

Throw in the minced shallots and garlic, and stir until they become translucent - about 4-5 minutes. If you'd like a little bit of heat in your sauce, toss in some red pepper flakes

5) Mix in tomato paste

Spoon in your tomato paste, and incorporate it with the shallots and garlic. Stir frequently, while keeping an eye on it for another 4-5 minutes.

6) De-glaze with vodka

Add in your vodka and breathe in the sweet aroma that is the result of alcohol hitting a hot pan. Stir, and let cook for 2-3 minutes.

7)  Add in pasta water

Add in about 2 big ladles of pasta water. This may seem like a lot, but trust me, it will help to loosen up the sauce.

8) Add in cream

Slowly add in your heavy cream, and then your parmesan. Stir and add salt to taste.

9) Toss in your pasta and enjoy

 Serve with more parmesan and fresh basil!