Carbone Spicy Rigatoni
A rich and creamy spicy rigatoni inspired by Carbone’s famous dish, featuring Calabrian chili paste, tomato paste, and a luscious vodka cream sauce.
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Measuring Cups
Ingredients
Main Ingredients
- 12 oz rigatoni pasta uncooked
- 2 tbsp olive oil
- 1/2 yellow onion finely chopped
- 2 cloves garlic minced
- 1 tbsp Calabrian chili paste adjust to spice preference
- 1/2 cup tomato paste
- 1 cup heavy cream
- 1/4 cup vodka
- 1/2 cup Parmesan cheese freshly grated
- 2 tbsp butter
- To taste salt & black pepper
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened.
- Stir in minced garlic and Calabrian chili paste, cooking for another 30 seconds until fragrant.
- Add tomato paste and stir well, cooking for 2-3 minutes until slightly caramelized.
- Pour in vodka and let it simmer for 1-2 minutes to cook off the alcohol.
- Reduce heat to low and stir in heavy cream. Simmer for 3 minutes until the sauce is smooth.
- Add butter and grated Parmesan cheese, stirring until melted and incorporated.
- Toss in cooked rigatoni, stirring to coat. If needed, add reserved pasta water to loosen the sauce.
- Season with salt and black pepper to taste. Serve hot with extra Parmesan on top. Enjoy!
Notes
For extra heat, add more Calabrian chili paste or a pinch of red pepper flakes. Serve with garlic bread or a side salad for a complete meal!