Source: Chef Luigi – L’Amore, Phoenix, Arizona
6 ounces rigatoni, cooked according to package directions, drained and kept hot
3 shallots, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon butter
1/4 cup vodka
3/4 cup tomatoes, finely chopped
1/4 cup cream
1 tablespoon dried tarragon
2 tablespoons Parmesan cheese, grated
Salt and pepper to taste
Heat butter and olive oil in a frying pan. Add shallots; sauté 2 minutes. Add tomatoes; cook 3 to 4 minutes. Add vodka; cook 3 minutes more. Add cream and tarragon; cook 3 minutes. Add cooked, hot pasta; toss to coat. Add Parmesan cheese; cook 1 minute. Season with salt and pepper before serving.