rigatoni vodka pasta

This copycat Carbone spicy vodka rigatoni delivers a delicious plate of spicy, glossy, and creamy tomato pasta easy enough for a weeknight dinner. Sweet onions and calabrian chilies bring this dish to the next level.

Carbone's Spicy Rigatoni Vodka Pasta (Copycat Recipe)

dried short pasta* (such as rigatoni, pipette,

unsalted butter

Spanish onion (or another sweet onion | very finely diced)

water

Salt

garlic (grated

Calabrian chili paste (plus more if desired)

tomato paste

vodka (or vegetable broth)

heavy cream (room temperature)

parmigiano-reggiano cheese (plus more for topping)

basil (for serving)

Cook pasta: Bring a large pot of salted water to a boil. Cook 8 ounces dried short pasta* according to package instructions until just before al dente. Reserve 1 cup pasta water and drain pasta.

Soften the onions: Meanwhile, in a large skillet, melt 4 tablespoons unsalted butter over medium-low heat. Add diced onion and saute for 10 minutes until onions are soft (but not brown) and translucent. Add 2 tablespoons water to deglaze the pan, and continue cooking for an additional 5 - 10 minutes until very soft. Season with a pinch of salt.Note: If the onions begin to brown at all, add a splash of water and lower the heat.

Cook the remaining aromatics: Add grated garlic and 1 1/2 teaspoons Calabrian chili paste, and saute for 1 minute.

Cook tomato paste: Over medium heat, add 1/4 cup tomato paste and cook down for about 2 - 3 minutes, stirring frequently until any remaining moisture evaporates from the puree. The paste should darken to brick-red and begin to stick to the sides of the pan.

Deglaze with vodka: Stir in 1/4 cup vodka (or vegetable broth) and simmer for 1 - 2 minutes, until most of the liquid evaporates and the smell dissipates.

Simmer: Reduce the heat to medium-low, then stir in 1 cup heavy cream. Simmer for 5 - 8 minutes (or until the sauce is thick enough to coat the back of a wooden spoon and transforms from salmon pink to bright orange). Note: Don&#39;t be afraid to let the cream sauce simmer and thicken! It&#39;s an essential step to ensuring a glossy, vibrant sauce.

Finish sauce: Season sauce with salt, and reduce heat to low. Stir 1/4 cup loosely packed grated parmigiano-reggiano cheese and cooked pasta into sauce. Loosen the sauce with a few tablespoons of reserved pasta water, then reduce for 1 - 2 minutes until the sauce looks glossy and clings to the pasta. Taste and season again with salt and pepper as needed.

Divide among serving bowls, and top with basil leaves and additional grated cheese if desired.

Made this recipe tonight. Hands down, the best I’ve ever had!

I’ve made this several times now and it is amazing! I crave it. Easy and yummy recipe.

The Calabrian chili paste is hard to come by. I substituted Mezzetta Calabrian chili Mediterranean Hot Sauce I found at Nob Hill and it was good. About a table spoon if you like spicy, or a little less.

This copycat version of Carbone's spicy rigatoni recipe is the real deal! With a silky smooth sauce, sweet buttery onions, and a bit of heat from Calabrian chilies, it's truly my *favorite* vodka sauce. Over the years, I've meticulously tested and streamlined the recipe so you can recreate this iconic dish effortlessly in the comfort of your own kitchen.

Full recipe: https://homecookingcollective.com/carbones-spicy-rigatoni-vodka-pasta-copycat-recipe/

Spicy Vodka Rigatoni!!

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