Gissele Alzate - Feedyoursoull

1. Boil water and add rigatoni, cooking until al dente. 
2. In a separate pot, pour some olive oil and heat on medium heat. 
3. Cut up half a shallot and add to the pot. 
4. Add 4 minced garlic cloves. 
5. Let them cook for a little, stirring occasionally. 
6. Add 2 - 6oz cans (or 'fans') of tomato paste. 
7. Add 1.5 shots of vodka. 
8. Stir until the vodka has evaporated. 
10. To make a heavy cream substitute, melt 1 stick of butter (consider adding an extra half for a thicker texture) and add it to the pot. Mix in 1.5 cups of milk. 
11. Stir well. 
12. Add some salt, pepper, and crushed red pepper flakes. 
13. Stir again. 
14. Add 1 cup of pasta water and mix well. 
15. Mix in your al dente rigatoni. 
16. Add parmesan, fresh basil, and enjoy!