Directions:

• 1.

  Bring a large pot of heavily salted water to a boil over high heat. Add the rigatoni, and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, then drain the pasta.

• 2.

  While the pasta cooks, heat the oil in a large high-sided saucepan over medium heat. Add the shallot, and cook, stirring often, until soft and translucent, 3–4 minutes. Stir in the garlic and red pepper flakes. Cook, stirring often, for 1–2 minutes, until fragrant.

• 3.

  Add the tomato paste to the shallot mixture. Cook, stirring often, until the tomato paste turns deep red and is slightly caramelized, 2–3 minutes.

• 4.

  Add the vodka to the shallot mixture, scraping up any bits stuck to the pan. Cook, stirring and scraping, for about 2 minutes, until the liquid has reduced slightly and the strong alcohol smell dissipates.

• 5.

  Stir the heavy cream into the shallot mixture. Cook over medium heat, stirring occasionally, until the sauce is bubbling and starting to thicken, 4–5 minutes.

• 6.

  Add the pasta to the sauce mixture, along with ½ cup of the reserved pasta water. Toss everything together, and let it cook for 2–3 minutes, stirring until the sauce thickens and clings to the pasta. If the sauce looks too thick, add a splash of the remaining reserved pasta water to loosen it up.

• 7.

  Remove the pasta from heat. Stir in half of the grated Parmesan cheese until melted.

• 8.

  Arrange the pasta on plates. Top each serving with the burrata balls, the remaining Parmesan cheese, and fresh basil.

• 9.

  Enjoy!