Carbone’s Spicy Rigatoni

This copycat recipe for the famous Carbone's spicy rigatoni is so rich and
luxurious you'll fall in love.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Main Course Main Dish

American Italian Italian-American

Pasta tomato sauce Carbone Copycat Recipe Vodka Sauce

Instructions

1 Start boiling a pot of heavily salted water. Heat up some oil in a pan on medium
heat. Add the onion and stir until somewhat translucent. Add in the Calabrian
chili and garlic and continue stirring for another minute or so.
2 Add the tomato paste and stir it around to mix with the other stuff in the pan,
then pour in the vodka. Stir the vodka around and let everything reduce a bit,
about 3-5 minutes. Here you can add the pasta to the boiling salted water and
cook until al dente.
3 Next add in the butter and chili flakes and stir until the butter is fully
melted, then pour in the cream. Stir the pan around until well combined, then
lower the heat to low.
4 When the pasta is ready, about 2 minutes less than what the box will usually
say, remove a cup of water from the pot. Set aside. Drain the pasta and add the
rigatoni right to the sauce. Give everything a mix and re-add the reserved water
to the pan about a quarter cup at a time until you reach desired consistency.
You don't need to use all of the water.
5 Plate the pasta, grate over some good quality Parmigiano Reggiano, and sprinkle
over some basil chiffonade. Enjoy!