Carbone's Spicy Rigatoni
Carbone’s Spicy Rigatoni dupe has been making its way around the internets for a while now and considering how much I loved the restaurant version when I visited in Vegas! Our version is quick, easy and so tasty! Adjust heat levels accordingly.
Ingredients
Directions
- 1
Fill a large pot with water, place over high heat and bring to a boil.
- 2
Add a small handful salt to water and add pasta.
- 3
Cook pasta, stirring occasionally, until soft with a small ‘bounce’, 8-9 minutes.
- 4
Drain pasta, reserving 1/3 cup pasta water, and set both aside.
- 5
Place a large skillet over medium heat.
- 6
Once skillet is hot add oil and saute onion and garlic for 2 to 3 minutes, or until aromatics begin to slightly caramelize. Season with salt + pepper.
- 7
Add tomato paste and stir together. Continue to stir until paste turns bright red, 2 to 3 minutes.
- 8
Deglaze skillet with vodka and stir together until vodka evaporates. Stir in crushed chili peppers and cook for 1 minute. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt + pepper.
- 9
Stir in crushed tomatoes. Simmer for 5 minutes.
- 10
Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, 2- to 3 minutes.
- 11
Stir in butter, until fully melted and sauce is glossy.
- 12
Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.
- 13
Serve with parm, basil, and red pepper flakes.
