Spicy Rigatoni with Sausage & Calabrian Chilis (Serves 4)

INGREDIENTS:

• 12 ounces (up to 350g) Rigatoni or short pasta of choice
• 2 tablespoons Extra Virgin Olive Oil
• 1 pound spicy Italian sausage (can sub mild or sweet; see Recipe Notes)
• 1 large shallot (or ½ small yellow onion), finely diced
• 5 ounces kale, destemmed and roughly chopped (approx. 2-3 cups packed)
• 6 cloves garlic, finely chopped or grated
• 1-2 tablespoons Chopped Calabrian Chilis (or up to 2 teaspoons crushed red pepper flakes)
• one 4.6-ounce tube Concentrated Tomato Paste
• ½ cup vodka (see Recipe Notes)
• 1 cup heavy cream
• ½ cup finely grated parmesan cheese
• kosher salt and ground black pepper, to season

METHOD:

1. Boil the rigatoni: Bring a large pot of water to a boil. Once boiling, generously season with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse. 
2. Brown the sausage and shallot: As the water comes to a boil, start the sauce. Heat the olive oil in a large skillet (stainless or cast iron preferred) over medium heat. Add the sausage and shallot, seasoning with a pinch of salt. Cook, breaking the sausage into small crumbles, until browned and the shallot is golden, 5–7 minutes. Stir in the kale.
3. Bloom the aromatics and brown the tomato paste: Stir the garlic and Calabrian chilis into the sausage mixture. Cook 1-2 minutes longer, until fragrant. Reduce the heat to medium-low. Add the tomato paste to the skillet, stirring to coat the aromatics. Cook 10-12 minutes, stirring occasionally, until the mixture darkens slightly.
4. Deglaze with vodka and simmer the sauce: Slowly pour in the vodka, while using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and grated parmesan. Reduce heat to maintain a gentle simmer. Taste and adjust seasonings as needed.
5. Finish the spicy rigatoni: Add the cooked pasta to the sauce. Toss to combine well—the sauce should evenly coat the pasta. Adjust as needed: add a splash of reserved pasta water if the sauce is too thick, or stir in more parmesan if it’s too thin. Simmer 1-2 minutes longer, then remove from the heat.
6. Serve: Divide the spicy rigatoni into individual bowls, topping with additional grated parmesan and finely chopped fresh basil or parsley as desired. 

Credit: @Playswellwithbutter.com