Spicy Penne alla Vodka – without the Vodka (Gigi Hadid inspired)

A Slow Blush, Gently Spiced

There's something quietly compelling about a sauce that achieves such depth with so little ceremony. This is a dish that moves through your kitchen like a warm afternoon — the slow softening of onion, the bloom of tomato paste darkening in the pan, cream folding in until everything turns that familiar, gentle blush. The heat is there, but patient. The richness, earned. No vodka needed when the ritual itself is the spirit.

Ingredients

• 16 ounces Alessi Organic Rigatoni
• 1/4 cups Alessi Extra Virgin Olive Oil
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 3 tablespoons Alessi Tomato Paste
• 1 cup heavy cream or half and half
• 1 teaspoon crushed red pepper flakes
• 1/2 cups Parmesan cheese, finely grated
• Alessi Sea Salt and Black Peppercorns, to taste
• 2 tablespoons butter
• 2 tablespoons Alessi Balsamic Capers

Instructions

1. Bring salted water to a boil and cook Alessi Organic Rigatoni according to the package direction, reserving 1/2 cup of pasta water.
2. In a large skillet over medium-high heat, add the olive oil and onions.
3. Sauté’ the onions for about 5-7 minutes until translucent.
4. Add in the minced garlic and sauté for another 1-2 minutes or until garlic is fragrant.
5. Add the tomato paste, heavy cream, pasta water, crushed red pepper flakes (to taste), Parmesan cheese, salt, and pepper and stir until combined.​ Remove pan from heat and stir in butter.
6. Add your drained pasta to the sauce mixture and gently stir to combine.
7. Garnish with capers and additional Parmesan cheese to taste and enjoy!