Carbone’s Spicy Rigatoni Vodka

Method

1. Bring a large pot of salted water to a boil. Cook pasta until just before al dente; reserve 1 cup of the pasta water, then drain.
2. In a large skillet over low heat, melt the butter. Add the onions, season with salt, and cook for 10 minutes until softened. Deglaze the pan with about 2 Tbsp of the soju or vodka, then cook for another 5–10 minutes until the onions are very tender. 
3. Add garlic and cook for 1–2 minutes until aromatic. Stir in tomato paste and gochujang, cook for 2–3 minutes until the onions are darkened and caramelized.
4. Add the fish sauce, soy sauce, and the rest of the soju or vodka; simmer for 1–2 minutes to evaporate the alcohol. Lower heat, stir in cream, and simmer until the sauce thickens.
5. Add in the cooked pasta, Parmesan, and a splash of the reserved pasta water. Toss until glossy, adding more pasta water if needed. Garnish with the basil, extra Parmesan cheese, and sliced red chilis before serving.