Recreated a dish I had at Marion restaurant in Melbourne, Australia while visiting.

It was a simple vodka sauce but they finished it under a broiler. The burnt edges really added another layer of flavor and texture.

– Olive oil, garlic, shallots, Calabrian chili, basil

– Vodka

– puréed canned San Marzano tomatoes cooked down

– cream, add ground pepper

– cook rigatoni to al dente, finish in the sauce

– transfer to skillet, a lot of finely shredded Parmesan over the top, and on the top rack of the oven set broiler to high. Broil for ~10 minutes until you see some burnt textured

– finish with fresh basil; more pepper, finely grated Parmesan