Carbone Spicy Rigatoni


Ingredients 
(serves 6-8)
  • 6 Tb salted butter
  • 1 large yellow onion (chopped)
  • 2-3 large shallots (chopped)
  • 8 cloves garlic (minced)

  • 4 Tb Calabrian chilies in oil (chopped) These come in a jar and can usually be found in the pasta aisle or jarred pepper aisle

  • 2 Tb extra virgin olive oil  

  • 2 cans tomato paste (6-7 oz. each) 

  • 1 can can whole tomatoes (28 oz.) 
  • 1/2 cup vodka
  • 2 cup heavy cream (you can substitute coconut milk for non dairy).  
  • 2 lbs. rigatoni pasta 
  • 3 cups freshly grated Parmesan, plus more for serving
  • Kosher salt and black ground pepper to taste 

Instructions 

  1. In a large pot or Dutch oven melt butter and add olive oil over medium head. Add onions onions and shallots. Once onions and shallots start to become fragrant and soft. Season with salt and pepper. Then, add garlic and chilies. Stir onion and shallot mixture until golden brown (15-20 minutes). 
  2. Add tomato paste to pot and cook for 2-4 minutes. Next, add can of whole peeled tomatoes to pot.
  3. Then add 1/2 cup of Vodka. Deglaze bottom of the pan by scraping the bottom of the pot with a spatula as you stir it in. 
  4. Next, use your spatula to break up the tomatoes until sauce has thickened and tomatoes have broken down. Bring sauce to a boil and then let simmer (8-10 minutes).
  5. Remove the sauce from the heat and stir in heavy cream slowly while you. The color of the sauce will change from red to a pink-ish/orange. 
  6. Pour sauce from pot into a blender to a puree or a liquify setting  until the sauce turns smooth (chunks and pieces should be gone. It will take the texture of a thin "smoothie").  
  7. Add salt to a large pot of boiling water and add pasta. Cook until al dente according to package directions. Reserve 3 cups pasta water before draining the pasta. 
  8. Return sauce to a simmer over medium-low to low heat. Add 1/4 cup pasta water at a time slowly until you add the full 3 cups (this will keep the sauce smooth).
  9. Next add grated Parmesan cheese to the sauce and stir. Cover pot with top and let simmer on low heat (minimum 20 minutes, up to an hour). 
  10. Serve immediately with fresh grated parmesan, fresh basil to garnish and a drizzle of olive oil. 

Enjoy - LET's GO!!!!!

Back to blog