Spicy Vodka Rigatoni

1: Bring a large pot of water to a boil with 3 tbsp of kosher salt.

2: Cook the pasta two minutes shy of al dente, according to package instructions, and set aside 2 cups of pasta water before straining.

3: Heat olive oil in a large pot over medium heat and add onions and garlic. Saute until onions are translucent and slightly browned, about 10 minutes.

4: Add in tomato paste and chili flakes, sauteing until dark reddish brown, about 5 minutes.

5: Deglaze the pan with vodka and scrape the bottom to release stuck bits. Allow all the vodka to evaporate.

6: Stir in 2 cups of pasta water and bring to a simmer.

7: Continue simmering for 15 minutes until the sauce has reduced slightly. Discard onions and garlic using a slotted spoon, then stir in coconut milk.

8: Reduce heat to medium-low and add in the cooked pasta, simmering until the sauce coats the pasta, adding more pasta water if too thick.

9: Transfer to a serving dish and top with parmesan cheese if desired.