Copycat Carbone Spicy Rigatoni

By Justin SullivanPublished: Dec 14, 2021

Approved by the Delish Test Kitchen

6 Ratings

PHOTO: ERIK BERNSTEIN; FOOD STYLING: BARRETT WASHBURNE

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

1 hr

Cal/Serv:

1051

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Every dish at Carbone, the nouveau red sauce joint in lower Manhattan, is a mind-bendingly delicious, updated take on Italian American classics, though none may be more famous than the Spicy Rigatoni, which features their version of a booze-spiked vodka sauce.

Through our research we've discovered that instead of adding a kick through a splash of vodka, they use Calabrian chilis to bring a bit of heat. You can find Calabrian chilis in your local Italian market or online. The real secret to this recipe, though, is slowly cooking down a load of onions until caramelized before blending them into a creamy, delicious sauce filled with parm.

Tried this recipe? Let us know how it came out in the comments below!

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Ingredients

3 Tbsp.
butter
2 1/2 cups
onion (about 2 medium), finely chopped
4
cloves garlic, minced
2 to 4 tbsp. crushed Calabrian chiles in oil, to taste
1
(6-oz.) can tomato paste
1
(14-oz.) can whole tomatoes
1/4 cup
vodka
1 cup
heavy cream
Kosher salt
1 lb.
pipette or lumaconi pasta
1 1/2 cups
freshly grated Parmesan, plus more for serving

Directions

1. Step 1In a large, heavy-bottomed pot over medium heat, melt butter. Add onions and cook, stirring often, until golden brown and caramelized, 18 to 20 minutes. Add garlic and chiles and cook until fragrant, about 2 minutes. Transfer about 2 tablespoons of the cooked onion mixture to a small bowl; set aside.
2. Step 2Add tomato paste to pot and cook, stirring occasionally, until thickened slightly and darkened in color, 2 to 3 minutes. Pour in tomatoes along with their liquid and the vodka, scraping up any browned bits on the bottom of the pot. Bring to a simmer.
3. Step 3Cook, breaking up tomatoes, until sauce has thickened and tomatoes have broken down, about 10 minutes. Remove from heat and stir in heavy cream until fully incorporated.
4. Step 4Use an immersion blender or pour sauce into a traditional blender and blend until smooth. Return sauce to pot.
5. Step 5Add 2 tablespoons salt to a large pot of boiling water and add pasta. Cook until al dente according to package directions. Reserve 1½ cups pasta water before draining.
6. Step 6Return sauce to a simmer over medium-low heat. Add ½ cup pasta water and Parmesan and stir until incorporated. (For a smoother sauce, add pasta water ¼ cup at a time until you reach your desired consistency.) Season to taste with salt.
7. Step 7Add reserved cooked onion mixture and pasta to sauce and toss until fully coated and heated through.
8. Step 8Serve immediately with a light dusting of Parmesan.