Quick & Easy Vodka Pasta (Joshua Weissman)

Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook according to package instructions. Reserve some pasta water.

In a 5 qt sauté pan, heat the olive oil over medium. Add shallot and garlic, season with a pinch of kosher salt, and sauté until fragrant and softened, 1–2 min. Stir in the gochujang and tomato paste and cook, stirring often, 2–3 min, until it thickens, caramelizes and starts sticking to the pan.

Deglaze with the vodka and water, scraping up the fond. Add the heavy cream, bring to a boil over medium-high, then immediately drop to low and simmer 1–2 min. Taste for salt.

Add the cooked pasta to the sauce and toss. Cut the heat and vigorously stir in the cold butter and grated pecorino. Add pasta water ~1 tbsp at a time as needed to emulsify and coat — don't overdo it. Final salt check.

Plate and top with freshly grated Parmigiano Reggiano (or more pecorino) and fresh cracked black pepper, to taste.