Description
A rich and creamy pasta dish with a spicy kick, inspired by the famous Carbone restaurant in NYC.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 6 ounces tomato paste
- 3/4 cup vodka or an equal amount of water with a squeeze of fresh lemon juice
- 1 cup heavy cream
- 1 tablespoon chili pepper paste
- 16 ounces uncooked rigatoni
- 3 tablespoons butter
- 1/2 cup grated Parmesan Reggiano cheese
- Salt and pepper to taste
- Optional: 8 fresh basil leaves
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for 3-5 minutes until soft.
- Add tomato paste, stirring occasionally for about 5 minutes until it caramelizes.
- Reduce heat to low and pour in vodka, stirring until most liquid evaporates.
- Stir in heavy cream and chili pepper paste. Season with salt and pepper. Remove from heat.
- Boil water with salt in a large pot. Cook rigatoni until al dente, about 10 minutes. Reserve a cup of pasta water, then drain.
- Add rigatoni to the skillet with the sauce. Stir in reserved pasta water and butter, mixing until the sauce coats the pasta.
- Add grated Parmesan Reggiano and adjust seasoning to taste.
- Serve hot, garnished with additional cheese and basil leaves if desired.
Notes
For a vegan version, substitute heavy cream with plant-based alternatives and skip the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, spicy rigatoni, Italian recipe, comfort food, Carbone