Carbone Spicy Rigatoni Recipe

Name: Carbone Spicy Rigatoni Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1/2 onion (diced); 2 cloves garlic (minced); 6 ounces tomato paste; 3/4 cup vodka (or equal amount of water with a squeeze of fresh lemon juice.); 1 cup heavy cream (do not substitute with milk or half-and-half); 1 tablespoon chili pepper paste (see Notes for substitutions); 16 ounces uncooked rigatoni; 3 tablespoons butter; 1/2 cup grated Parmesan-Reggiano cheese (for best results, grate a fresh block of cheese); salt and pepper (to taste); 8 fresh basil leaves

6 servings

portions

5 minutes

temps actif

25 minutes

temps total

Commencer à Cuisiner

Ingrédients

3 tablespoons extra virgin olive oil

1/2 onion (diced)

2 cloves garlic (minced)

6 ounces tomato paste

3/4 cup vodka (or equal amount of water with a squeeze of fresh lemon juice.)

1 cup heavy cream (do not substitute with milk or half-and-half)

1 tablespoon chili pepper paste (see Notes for substitutions)

16 ounces uncooked rigatoni

3 tablespoons butter

1/2 cup grated Parmesan-Reggiano cheese (for best results, grate a fresh block of cheese)

salt and pepper (to taste)

8 fresh basil leaves

Instructions

Heat oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 3- 5 minutes.Add tomato paste and cook, stirring occasionally, for about 5 minutes, until paste is brick red in color and is starting to caramelize.

Reduce heat to low and pour vodka into the pan. Simmer, stirring often, until the liquid is mostly evaporated. Add heavy cream and red pepper chili paste, stirring well to combine. Taste sauce for flavor and season with salt and pepper as desired. Remove from heat.

Bring 3 quarts of heavily salted water to a full boil over high heat. Once boiling, add the rigatoni and cook until al dente (2 minutes less than stated on package instructions - about 10 minutes). Use a heat-safe measuring glass or bowl to reserve 1 cup of pasta water, then drain pasta through a colander.

Add the drained pasta to the skillet with spicy vodka sauce. Reduce the heat to low and stir in the butter and ½ cup pasta water. Cook the sauce and pasta, stirring often. Add more pasta water if needed, 1 tablespoon at a time, until the butter melts and the sauce is a soft orange color, thick and glossy.

Add the parmesan cheese, taste again for seasoning, adding more salt and pepper, if needed. Garnish with additional parmesan and fresh basil (optional) before serving.

Nutrition

Taille de Portion

Calories

659 kcal

Lipides Totaux

30 g

Lipides Saturés

15 g

Lipides Insaturés

13 g

Acides Gras Trans

0.2 g

Cholestérol

66 mg

Sodium

419 mg

Glucides Totaux

65 g

Fibres Diététiques

4 g

Sucres Totaux

7 g

Protéines