Chicken Rigatoni alla Vodka

Step 1. Bring a large pot of water to a boil.

Step 2. Meanwhile, heat the Olive Oil in a large skillet over medium-high heat. Season the Chicken Breast with the rest of the Salt and the Black Pepper. Cook until browned and no longer pink inside, about 6 minutes; transfer to a plate.

Step 3. Reduce the heat to medium and add the Onion to the skillet. Cook, stirring, until softened, about 4 minutes. Add the Garlic and Tomato Paste; stir until the paste darkens slightly, about 2 minutes.

Step 4. Off the heat, add the Vodka; return to medium heat and stir until nearly gone, about 2 minutes. Add the Canned Tomatoes and simmer 5 minutes. Meanwhile, cook the Rigatoni in the boiling water with most of the Salt until al dente, about 10 minutes; save a mug of water, then drain.

Step 5. Stir in the Heavy Cream and return the chicken and any juices to the skillet. Simmer over low heat until the chicken is hot and the sauce coats a spoon, about 2 minutes.

Step 6. Toss the drained pasta into the sauce with a splash of reserved pasta water. Stir in most of the Parmesan, adding more pasta water as needed to loosen the sauce. Divide among bowls and top with the remaining Parmesan.