Carbone Spicy Rigatoni Recipe
Carbone's Spicy Rigatoni is a famous dish from New York City's Carbone restaurant, known for its creamy vodka sauce with a spicy kick. This recipe will guide you in recreating this iconic dish at home using high-quality ingredients and expert techniques.
Ingredients
- 8 ounces rigatoni pasta
- 1/4 cup tomato paste
- 1 cup heavy cream
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons Calabrian chili paste
- 3 tablespoons butter
- 1 medium yellow onion
- 6 garlic cloves
- 1/4 cup vodka
- Salt for pasta water
- Olive oil for finishing
Instructions
- Melt butter in a large skillet over medium-low heat. Sauté the onion for 5-6 minutes, then add garlic and cook for another 3-4 minutes.
- Stir in tomato paste and Calabrian chili paste. Cook for 5-6 minutes until the mixture turns deep red.
- Cook rigatoni in salted water until al dente. Reserve 1 cup of pasta water.
- Add vodka to the skillet and simmer for a minute. Mix heavy cream and pasta water, then add to the skillet and simmer.
- Add cooked pasta to the sauce and toss to coat. Cook for a couple more minutes, adding more pasta water if needed.
- Finish with grated Parmesan and serve immediately.
Notes
- Adjust spice level by modifying the amount of Calabrian chili paste.
- You can substitute the vodka with vegetable broth if preferred.