Carbone Spicy Rigatoni Recipe (Saucy and Spicy)

by Austin Carter

New Recipe

Course: Main Course Cuisine: italian american Prep Time:10minutes   Cook Time:1hour  Total Time:1hour hour 10minutes   Calories: 1051kcal Author: Austin Carter

Tempting Carbone Spicy Rigatoni Recipe

– Large, heavy-bottomed pot – Immersion blender or traditional blender


– 3 tbsp  butter – 4 cloves garlic, minced – 1 can tomato paste – 1/4 c vodka – 1 lb pipette or lumaconi pasta – 2,1/2 c onion (about 2 medium), finely chopped


– 2 to 4 tbsp crushed Calabrian chiles in oil, to taste – 1 can whole tomatoes – 1 c  heavy cream – Kosher salt – 1,1/2 c freshly grated Parmesan, plus more for serving


– Caramelize onions and garlic, then set aside a portion. – Cook tomato paste until darkened, then add tomatoes and vodka. – Simmer sauce until thickened, then stir in heavy cream.


– Blend sauce until smooth, then return to pot. – Boil pasta until al dente, reserving pasta water. – Simmer sauce with pasta water and Parmesan until desired consistency.


– Add reserved onions and pasta to sauce, toss until coated and heated. – Serve with Parmesan on top.


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