1
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
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2
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
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3
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4
Stir in tomato paste and cook for 2 minutes, then pour in vodka. Allow the alcohol to evaporate, about 2 minutes.
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