• 1/2 pc medium onion • 4 cloves garlic minced • 2 tbsp olive oil plus more for drizzling • 1/4 cup concentrated tomato paste • 1/2 tsp Red Pepper Flakes • 1/4 cup vodka • 1/2 cup heavy cream • 1 cup rigatoni • 1 cup panroasted or canned tomatoes • 1 cup boiling water • 1/4 cup Parmesan cheese grated • Salt to taste • Black Pepper to taste • 6-8 leaves basil for serving • 100 g prosciutto for serving (optional)

1. Press Saute on the Instant Pot and pour the olive oil once HOT appears on the screen.
2. Saute the onions then garlic until translucent. Season with salt. Add the tomato paste and red pepper flakes. Stirring untl the tomato paste browns and coats the onions and garlic.
3. Deglaze the pot with vodka. Scrape the bottom of the pot as you stir in the vodka. Toggle Saute button to Less. Let the vodka cook.
4. Pour in the water. Add the rigatoni and pour the tomatoes on top of the pasta.
5. Cover the lid and switch the valve to Sealing. Press Pressure Cook on High and adjust the time to 10 minutes.
6. Quick Release pressure once done cooking.
7. Remove the lid and switch the function to Saute, Less. Stir in the parmesan and let the sauce thicken.
8. Turn off the Instant Pot and let the pasta slightly cool inside. Stir in the heavy cream quickly.
9. Serve in warm plates. Garnish with basil and more parmesan and top with prosciutto.