INGREDIENTS
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Salt
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2 x 400g Italian cherry tomatoes with their liquid
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500g rigatoni
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1/4 cup extra-virgin olive oil
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10 cloves garlic, peeled
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Crushed chilli flakes
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1/4 cup vodka
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1/2 cup cream
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2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
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2 to 3 tablespoons chopped fresh Italian parsley
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3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like