- 500gr rigatoni
- 500gr cherry tomatoes, halved
- 4-5 Tbsp olive oil
- 1 small onion finely chopped
- 3-4 garlic cloves finely chopped
- 1 small hot pepper
- 100gr tomato paste
- 1/2 cup vodka
- 200gr ricotta cheese
- 1/2 cup parmesan cheese, grated
- fresh basil
Boil pasta according to package directions. Reserve 1 cup cooking water and drain.
In a wok or large pan, heat the olive oil and saute the onion, garlic cloves and hot pepper.
Add tometo paste and cook for 1-2 minutes.
Stir in cherry tomatoes, vodka and salt. Simmer until the alcohol evaporates. Add 1/2 cup cooking water and simmer for 5-6 minutes. Add ricotta and stir well.
If the sauce is dry, add some more water.
Remove the wok from the heat, add parmesan and the rigatoni.
Toss to combine and serve with extra parmesan and fresh basil.