Copycat Carbone Spicy Rigatoni Recipe

It's taken me being quarantined to finally attempt this recipe and, for that matter, cooking in general. I love food so I can't exactly say why it's taken me so long but I am beyond impressed with myself and the result! (insert pat on the back ). I took a mixture of the Carbone Spicy Rigatoni + Bon Appétit alla Vodka recipe. I take my carbohydrates very seriously so please take into account these are the ingredients on hand in these strange times and we are making it work.

Side Note: The bowl I am using is my childhood pasta bowl. Whenever I didn’t feel well or was craving pasta, this was the bowl my mom pulled out. I refuse to get rid of it as it brings back so many memories. I hope you enjoy the aesthetic. I think it works.

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Ingredients:

  • ¼ cup olive oil

  • ¼ onion, finely chopped

  • 1 small garlic clove, finely grated

  • ½ cup tomato paste

  • 2 tablespoons vodka

  • 1 cup heavy cream

  • 1 teaspoon crushed red pepper flakes

  • Salt, freshly ground pepper

  • 1 pound of rigatoni

  • 2 tablespoons salted butter

  • 1 ounce finely grated Parmesan + extra for “garnishing”

  • ¼ cup chopped fresh basil

Recipe:

  • Heat oil in a large skillet over medium. Add onion and garlic and cook for about 5 minutes. Don’t burn it.

  • Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize for about 5 minutes.

  • Add vodka and cook, stir it often, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended.

  • Season with salt and pepper; remove from heat.

  • Cook pasta in a large pot until al dente.

  • Drain, reserving 1 cup pasta water

  • Add pasta to skillet with sauce with butter and ½ cup pasta water. Cook over medium-low heat, stirring often and adding more pasta water if needed, until butter has melted and a thick, glossy sauce has formed

  • Season with salt and pepper and add Parmesan

  • Serve equally into bowls and add MORE Parmesan + Basil if you have it (I did not)

and VOILA! Enjoy and tag me in your recipes!


Megan Roth