Vodka Pasta:

1. Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook according to package instructions.
2. In a 5 quart saute pan, add your olive oil, set heat to medium then add the shallot and garlic. Season with a pinch of salt and saute until fragrant and softened, about 1-2 minutes. Stir in the gochujang and tomato paste. Cook, stirring often, for 2-3 minutes, or until the mixture begins to thicken, caramelize, and stick to the bottom of the pan.
3. Deglaze the sauce with the vodka and water, making sure to scrape up the fond on the bottom of the pan. Then, add the heavy cream, bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer for 1-2 minutes. Once your sauce is done, taste for salt, and add more if needed.
4. Add your cooked pasta to the sauce pot and toss to combine. Cut off the heat and vigorously stir in your butter and grated pecorino. 
5. Add additional pasta water to aid in the emulsification and coating as needed about 1 tablespoon at a time. Try to avoid adding too much otherwise you’ll end up with watery pasta sauce. Taste and adjust levels of salt if needed, this is your final chance to season fully. 
6. Serve in a bowl or on a plate topped with freshly grated Parmigiano Reggiano, or more pecorino, grated directly on top. Finish with a little bit of fresh cracked black pepper. Serve and enjoy!