Cherry Tomato & Garlic Vodka Rigatoni

1. Bring a large pot of salted water to a boil and cook your pasta until al dente. Before draining, save a cup of that starchy pasta water (aka liquid gold).
2. In a large pan over medium-high heat, melt the butter and olive oil together. Once hot, toss in the minced shallots and sauté for 3 minutes until soft and fragrant.
3. Add the garlic and sauté for another minute. Then sprinkle in all your seasonings and let it toast for 1 more minute.
4. Add the halved cherry tomatoes and let them cook down for 8–10 minutes. Sprinkle in that extra teaspoon of salt. Smash them gently with a spoon or spatula as they soften. They should start to burst and get jammy.
5. Optional step: Remove from heat and blend about half the tomato mixture until smooth. You can do this in a blender or right in the pan with a handheld blender. Add 2 tbsp of tomato paste and stir everything together.
6. Add the vodka if using (try not to sip it unless it’s been one of those days) and cook it down over medium-low heat for 2–3 minutes until mostly evaporated. Drop the heat to low and stir in the cream, simmer gently for a few minutes.
7. Stir in the parmesan, fresh basil and cooked pasta, tossing it all together. If it looks dry, splash in some pasta water as hydration is key, for pasta AND life.
8. Taste, adjust seasonings if needed, and serve hot topped with basil and more parm if you’re feeling dramatic (and you should be).