Rigatoni with vodka sauce

Slice the tops off three Calabrian chilies, halve them, remove the seeds and cut into strips.

Mince a handful of parsley.

Add 30 g salt to about 3 liters of boiling water for a 1% solution.

Add the pound of dried rigatoni and set a timer for 10 minutes.

Set a large skillet over medium-low heat, pour in the tomato sauce and cook about a minute.

Add a solid pinch of oregano, the chili strips, 120 ml light cream and 50 ml vodka.

Stir, add the whole sprig of rosemary and simmer about 10 minutes.

When the timer goes, take the pasta off the heat while still undercooked; it finishes cooking in the sauce.

Remove the rosemary and stir in about half of the Parmigiano-Reggiano.

Add the rigatoni and stir together, adding a little starchy pasta water if needed to thicken.

Add the rest of the Parmesan. Taste before adding the parsley and season with salt and pepper.

Toss in the parsley and mix to combine.

Plate high in a bowl and finish with a shower of Parmesan.