carbone pasta

Carbone Spicy Rigatoni Vodka

1 lb Rigatoni boil and drained

3 tbsp olive oil

2 tbsp butter

½ white onion diced

1 Calabrian chili pepper finely

cloves

¼ cup tomato paste

¼ cup vodka

1 cup heavy cream

water

⅓ cup Parmesan cheese

salt

Season a large pot with olive oil and butter on medium heat. Add the onion. Season with a generous pinch of salt and cook for 5 minutes, cook until onions are softened and translucent.

Add the Calabrian chili peppers and garlic and cook for 2 minutes, until fragrant.

Add the tomato paste mix to combine with the other ingredients, cook the tomato paste for approximately 5-7 minutes, letting the tomato paste brown on the bottom of the pan. If the pan is drying up, add a little more olive oil.

Add the vodka into the pan, and scrape up all golden brown bits from the bottom. Mix all of the ingredients together. Adjust the heat to low and add the heavy cream. Stir until combined and let it simmer on low heat.

Add the cooked pasta, 1 cup pasta water and shredded Parmesan to the sauce and stir together. Taste to make sure the levels are salt are to your liking. If you want the sauce to be more &#8220;saucy,&#8221; add more pasta water. Enjoy immediately.

Pasta alla Vodka is a creamy, tomato-based pasta that is SO delicious. It’s easy to throw together with minimal ingredients—the perfect weeknight dinner. This pasta dish is inspired by Carbone in New York City and Jon &amp; Vinny’s in Los Angeles. 

Pasta alla Vodka

olive oil

onion

garlic

Kosher salt

tomato paste

red pepper flakes

vodka

heavy cream

pasta water (reserved)

finely grated Parmesan-Reggiano (plus more as garnish)

unsalted butter (straight from the fridge)

Italian parsley (as garnish)

In a large saucepan, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and a pinch of kosher salt. Cook until softened, about 5 minutes.

Pour in the tomato paste, along with the red pepper flakes, and cook it until the tomato paste turns a really dark red color, about 3 minutes. Add the vodka and let it sizzle and allow the vodka to cook off a bit, about 1 minute.

Pour in the heavy cream and mix it until smooth. Turn off the sauce. Now, we’re gonna boil the pasta!

Bring a pot of salted water to a boil. You want the water as salty as the sea. Pour in the pasta and cook it until about 1 minute shy of al dente. Reserve about 1 cup of pasta water. Drain the pasta.

Turn the heat up on the sauce to medium. Pour in 1/2 cup pasta water, along with the grated Parmesan-Reggiano and give it a taste. Add salt to taste. I added a pinch or two. Pour in the pasta and then add in the cold butter. Mix it vigorously for 1 minute, until thick and luscious.

Garnish with grated Parmesan-Reggiano and some minced Italian parsley.

Omgoodness! 💯 This is downright delicious! I made it for my boyfriend and he raved it was restaurant quality! I doubled the sauce while still only doing a pound of pasta. I paired it with baked butter basil chicken breast (but didn’t not put into the dish). This is definitely going to be in regular rotation! Simply spectacular!

Than you, I made it and babied every step, it was magnificent.♥️👍🏽💃🏻

Too much vodka in recipe tastes like pure vodka

I loved the subtle, refined taste of this pasta! The flavor wasn't overpowering at all and it pairs well any type of drink! Especially rose!

Such a delicious and easy recipe. Felt like I was eating a dish at a restaurant! Have made this recipe a handful of times and can say I don’t need to ever look for a different recipe for vodka sauce!

SO good! my family loved it and wants more!

1 1/4 cups of heavy cream (the one they advertised) is 1,200 Cal - that's not including all of the pasta and other ingredients. That's for two servings. How on Earth is the calorie count under 500 per serving? Doing the math myself and realizing I don't get dessert today because my one serving was closer to 1,000 Cal. RIP. It was delicious though.

Best pasta alla vodka EVER. Going to make this on repeat this fall.

By far the best Pasta Alla Vodka recipe I’ve come across. I will never make it any other way!

This was incredible!  I just made this. Thank you for the recipe.

DELISH! Tasted like restaurant quality! Would definitely make again.

I rarely leave reviews but this was absolutely fantastic! I have made it twice and the second time I forgot to add the vodka. I added it after the cream and let it come to a simmer and then added the Parmesan and pasta water. It was perfect both times. I may have actually liked it better when I added it later! It was perfectly velvety and slightly spicy. Thank you!

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Carbone Spicy Rigatoni Vodka

Pasta alla Vodka

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Carbone Spicy Rigatoni Vodka

Pasta alla Vodka

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