Instructions
- Prepare the fresh rigatoni: In a large bowl, whisk together flour and salt. In a separate bowl, whisk together the eggs, olive oil and salt. Create a well in the center of the flour and pour the egg mixture in. Using a fork, begin mixing the wet ingredients into the flour, working from the inside out. Once a dough starts to form, turn the mixture out onto a clean, lightly floured surface. Knead for 8-10 minutes until dough becomes smooth and elastic. Wrap in plastic wrap and refrigerate for 30 minutes. Use a pasta machine to roll and cut pasta into rigatoni shape. Allow to dry for 30 minutes before cooking.
- Bring a large pot of salted water to a boil. Add the fresh rigatoni and cook for 2-3 minutes, or until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, prepare the sauce. Heat the olive oil in a heavy-bottomed saucepan over medium-low heat. Add the shallot and cook until softened and translucent, about 8 minutes. Add the garlic and Calabrian chili flakes and cook for 1 minute more, until fragrant.
- Pour in the vodka and cook until reduced by half, about 3 minutes. Stir in the hand-crushed San Marzano tomatoes, sea salt, and freshly ground black pepper. Bring to a gentle simmer and cook for 1 hour, stirring occasionally.
- Stir in the heavy cream and aged Parmesan cheese. Cook for 2 minutes more, until the cheese is melted and the sauce is smooth and emulsified.
- Add the cooked rigatoni to the sauce and toss to coat. Add a little of the reserved pasta water if needed to adjust the consistency of the sauce.
- Stir in fresh basil chiffonade and pecorino romano cheese before serving. Serve immediately, garnished with additional aged Parmesan cheese.
