Spicy Mezcal Rigatoni

To a large skillet add olive oil and 1 Tbsp butter. On medium/low heat, add in garlic and shallots. Season with salt and cook until translucent. Add in chipotle chili flakes and Calabrian chilis, then stir. Add the tube of double concentrated tomato paste and cook on medium/low until its color is no longer bright red (~3-5 minutes). Deglaze the pan with your mezcal and let simmer until it’s almost all the way cooked out (if you can smell the bite from the tequila, it is not ready). Season with a touch more salt. Add in your heavy cream, stir, and simmer to allow the sauce to thicken. Turn the heat to low and add in your Parmesan cheese. Add in your cooked pasta, 1 tbsp of butter, and a little pasta water. Garnish with a drizzle of olive oil, fresh basil, pepper, and red pepper flakes. Enjoy!