Cook pasta in salted water until al dente.
250 g pasta rigatoni
Finely chop shallot and mince garlic.
1 shallot, 1 clove of garlic
Melt butter in a pan over medium high heat.
1 tsp butter
Sauté shallot and garlic until softened, while stirring frequently, about 3 min.
Add tomato paste and chili flakes and sauté for 3 min, stirring frequently.
0.75 dl tomato paste, 1 pinch chili flakes
Add vodka and stir to incorporate, scraping up any browned bits from the bottom of the pan.
2 tbsp vodka
Add heavy cream, milk and parmesan and stir the cheese has melted and the sauce is combined.
1 dl heavy cream, 1 dl milk, 1 dl parmesan
Add the pasta and stir.
If the sauce is too thick, add some pasta water and stir.
Serve and enjoy.