Spicy Rigatoni Pasta Party

Prepare a large portion of the pasta with assorted toppings on the side, and let your guests mix together their pasta creations!

INGREDIENTS (Yields 8 servings)
3 white onions, blended
1 clove garlic, minced
28oz can crushed tomatoes
5oz crushed Calabrian chili peppers
4 tbsp vodka
3 tbsp butter
8oz heavy cream
1 tbsp salt
1 tbsp sugar
2 lb rigatoni

SUGGESTED TOPPINGS
Parmesan, caramelized onions, oven roasted mushrooms, sauteed cherry tomatoes, sauteed fresh spring peas, oven roasted broccoli with garlic, pancetta

INGREDIENT HIGHLIGHT: Calabrian Chili Peppers
These are tricky to find, but are a key ingredient in making this dish a success! Whole Foods and Amish Market carry jars of the peppers, and they can be ordered on Amazon. If you can only find the peppers whole (versus crushed), just run them through the blender before adding to the pasta, and use 1/2 of the oil from the jar in your mixture.

PREP THE SPICY VODKA SAUCE
Trim ends and outer layer of onion, and pulse in blender until fully minced. Transfer to a saute pan and combine with 1.5 tbsp of the butter over medium heat. Cook for 8 minutes, and add in 4 oz of water. Continue stirring for an additional 12 minutes until the onions are translucent but not caramelized.  In a separate saucepan, combine 28oz can of crushed tomatoes, 5oz crushed Calabrian chili peppers, the remaining 1.5 tbsp butter, 4oz vodka, 8oz heavy cream, 1 tbsp sugar and 1 tbsp salt and stir to combine over medium heat. Simmer for 12 minutes, and combine with the onions and garlic once they are finished cooking. Keep on low heat until ready to serve.

MAKE THE PASTA
Add rigatoni to salted boiling water and cook for 10 minutes until al dente. Reserve 4 tbsp of the pasta water and drain the rest. Add in pasta water by the tbsp into the spicy vodka sauce to thin it out. You may only need 1-2 tbsp until the right consistency is reached. Fold pasta into the spicy vodka sauce mixture.