Recipe Instructions:
2 tablespoons olive oil, plus more as needed
1 1/2 cups sliced shallots in thin rings (about 5 to 6 large shallots)
2 teaspoons kosher salt, divided, plus more to taste
5 tablespoons tomato paste, preferably double concentrated
2 teaspoons red chili flakes, plus more to taste if you like things spicier
2 1/2 cups water
1/2 pound rigatoni
1 cup tightly packed (about 3 ounces) very finely grated Parmesan, plus more for garnish
Directions
In a 12-inch nonreactive skillet (or a large Dutch oven), heat 2 tablespoons oil over a medium flame. Add the shallots and 1 teaspoon kosher salt. Turn heat to medium-low and use your spatula or spoon to gently break apart the shallots' rings so they’re mostly in separate circles. Sauté for 8ish minutes, until fully slack and beginning to brown around the edges.
Make a well in the center of the pan, add another splash of olive oil, then and add the tomato paste. Sauté for 3 minutes, while mixing the shallots and tomato paste together. Make another well in the center of the pan and add the red chili flakes. Sauté for about 30 seconds. Add the water and stir everything to dissolve the tomato paste. Increase the heat to medium-high. Scrape up any browned bits from bottom of pan and bring the liquid to a rolling simmer. Add the rigatoni and another 1 teaspoon salt. Let cook (still at a rolling simmer) for 9 to 10 minutes, stirring every once in a while to give all the noodles a chance to be fully submerged, until only about 1/3 of the sauce remains (it should be thickened) and the noodles are cooked but al dente. Reduce the heat to low and add the Parmesan, stirring until it fully melts and combines to create a thick, creamy sauce. Turn off heat, taste, and add more salt if needed.
Serve hot, with more grated Parmesan on top. Oh, and a large glass of red wine on the side.
