Hey there, pasta lovers! I’m so excited to share my take on the famous Carbone’s Spicy Rigatoni. This recipe is not only quick and easy, but it also delivers a burst of flavor that will leave you craving more. Trust me; you’re going to fall in love with this dish!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes4.
- Flavorful: A perfect balance of spice and creamy tomato goodness4.
- Crowd-Pleaser: Impress your family and friends with this restaurant-quality meal1.
- Customizable: Easily adjust the spice level and ingredients to suit your taste3.
Quick Facts
Ingredients
- 8 ounces dried short pasta (such as rigatoni, pipette, or lumache)2
- 4 tablespoons unsalted butter2
- ½ medium Spanish onion, diced2
- 3 medium garlic cloves, grated2
- 1 ½ teaspoons Calabrian chili paste2
- ¼ cup tomato paste2
- ¼ cup vodka (or vegetable broth)2
- 1 cup heavy cream2
- ¼ cup grated Parmigiano-Reggiano cheese2
- Salt and pepper to taste4
- Fresh basil leaves for garnish2
Let’s Get Cooking!
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just before al dente. Reserve 1 cup of pasta water, then drain the pasta2.
- Soften the onions: In a large skillet, melt the butter over medium-low heat. Add the diced onion and sauté for about 10 minutes, until soft and translucent. If the onions start to brown, add a splash of water and lower the heat2.
- Add aromatics: Add the grated garlic and Calabrian chili paste to the onion mixture. Sauté for another minute until fragrant2.
- Cook the tomato paste: Over medium heat, add the tomato paste and cook for 2-3 minutes, stirring frequently. The paste should darken and begin to stick to the pan2.
- Deglaze with vodka: Stir in the vodka (or vegetable broth) and simmer for 1-2 minutes, until most of the liquid evaporates2.
- Simmer the sauce: Reduce the heat to medium-low, then stir in the heavy cream. Simmer for 5-8 minutes, until the sauce thickens and turns a vibrant orange color2.
- Finish the sauce: Season the sauce with salt. Stir in the grated Parmigiano-Reggiano cheese and cooked pasta. Add a little pasta water to loosen the sauce, then reduce for 1-2 minutes until the sauce is glossy and clings to the pasta. Taste and adjust seasoning as needed2.
- Serve: Divide the pasta among serving bowls, and garnish with fresh basil leaves and additional grated cheese, if desired2.
Tips for Customization
- Spice Level: Adjust the amount of Calabrian chili paste to control the heat3.
- Vegetarian: Use vegetable broth instead of vodka2.
- Cheese: Experiment with different types of cheese, such as Pecorino Romano1.
- Herbs: Add a sprinkle of fresh oregano or thyme for extra flavor1.
Serving Suggestions
- Side Dish: Serve with a simple side salad or garlic bread1.
- Main Course: Pair with grilled chicken, shrimp, or vegetables1.
- Wine Pairing: Enjoy with a glass of Pinot Grigio or a light-bodied red wine1.
FAQs
Can I use crushed red pepper instead of Calabrian chili paste?
Yes, if you can’t find Calabrian chili paste, crushed red pepper flakes can be a substitute. Use about 1 tablespoon3.
Can I make this recipe ahead of time?
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Add the cooked pasta when you’re ready to serve1.
What if I don’t have vodka?
You can substitute vodka with vegetable broth or simply omit it2.
Nutritional Information (per serving, approximate)
- Calories: 450-500
- Protein: 15g
- Fat: 25g
- Carbohydrates: 50g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
