1. Bring a large pot of salted water to a boil.
2. Meanwhile, start the sauce: melt the butter in a large 10-12 inch skillet or braiser pot over medium-low heat. Add the shallots and garlic. Sauté until the translucent, but not colored, about 3 minutes (shallots burn quickly, so don’t walk away from the pan). Turn off the stove. Remove the pan from the heat. 
3. Off the heat: Add the vodka; it will sizzle. Return the pan to the stove. Adjust the heat to medium-low and cook, stirring frequently until the vodka disappears, about 1 minute.
4. Add the tomato paste. Stir for 1 minute.
5. Scoop out 1 cup of the starchy pasta cooking water. Add it to the pan and stir to combine.
6. Add the cream; stir to combine. Simmer for 1-2 minutes.
7. Taste the sauce. Season with salt and pepper to your liking.
8. At this point, you have a choice: you can either leave the sauce in the pan OR process it in a blender for a super silky texture and deeper onion/garlic flavor. 9/10 times I just leave it in the pot. It’s just as silky and delicious!
9. Now the pasta should be ready. Do not drain. Transfer the cooked pasta with a fine mesh strainer or slotted spoon directly into the vodka sauce. Toss with a large spoon to coat. If the sauce is too thick, add a splash of the reserved pasta water. Let the flavors meld for 1 minute or so.
10. Portion the pasta into serving bowls. Garnish with Parmesan cheese and fresh basil leaves, optional. Serve right away.

Crispy Shallot & Pancetta Variation:

Sauté 2 thinly shallots in 14 g (1 tbsp) butter until golden and slightly crispy (you’ll get some soft and some burnt pieces). Remove to a bowl; set aside. In the same pan, sauté 113 g (4 oz) cubed pancetta until just crisp. Scatter the crispy shallots and pancetta on top of your rigatoni with vodka sauce to serve. Shower with fresh basil, Parmesan cheese and lots of black pepper.