Carbone's Spicy Rigatoni Vodka (Vodka-less version)
Carbone's Spicy Rigatoni Vodka (Vodka-less version)
Ingredients
For the Onion Soubise
- 1 yellow onion, julienned into thin matchsticks
- 1 tablespoon unsalted butter
- 1 tablespoon water
- 1/4 teaspoon kosher salt
For the Tomato Compote and Sauce
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, lightly smashed
- 1/2 cup fresh basil, packed, stems included
- 24 fluid ounces tomato passata, Cento brand recommended
- 1 teaspoon granulated sugar
- 1 tablespoon Calabrian chili paste, or to taste
- 2 tablespoons unsalted butter, cold, cut into pats
- 1/2 cup heavy cream
For the Pasta
- 1 pound lumache pasta
For Garnish
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the Onion Soubise: In a small pan, melt 1 tablespoon of unsalted butter over low heat. Add the julienned yellow onion, 1 tablespoon of water, and 1/4 teaspoon of kosher salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are very soft, translucent, and jammy, ensuring they do not brown. Set aside.
⏱️ 25 min
- 2
Infuse the Olive Oil: In a larger pan or Dutch oven, add 1/4 cup of extra virgin olive oil. Heat over low heat and add the smashed garlic cloves and the packed fresh basil (stems included). Gently infuse the oil for 10-12 minutes, allowing the aromatics to release their flavor without browning. Remove and discard the garlic and basil.
⏱️ 12 min
- 3
Build the Tomato Compote: Pour the 24 fluid ounces of tomato passata into the infused olive oil. Add 1 teaspoon of granulated sugar. Stir vigorously with a wooden utensil to emulsify the oil into the tomato, creating a smooth and cohesive sauce. Continue cooking over medium-low heat, stirring occasionally, for 15-20 minutes, or until the sauce thickens enough that a line drawn through it with a spoon holds its shape.
⏱️ 20 min
- 4
Assemble the Sauce: Add the prepared onion soubise to the thickened tomato sauce. Stir in 1 tablespoon of Calabrian chili paste (or more/less to your preference for spice). Add the 2 tablespoons of cold unsalted butter pats. Pour in 1/2 cup of heavy cream. Stir all ingredients together until well combined and the sauce is creamy and smooth. Keep warm over very low heat.
⏱️ 5 min
- 5
Cook the Pasta: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the 1 pound of lumache pasta and cook according to package directions until al dente.
⏱️ 10 min
- 6
Combine and Serve: Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the pan with the sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Serve hot, garnished generously with freshly grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carbone's Spicy Rigatoni Vodka (Vodka-less version)
Ingredients
For the Onion Soubise
- 1 yellow onion, julienned into thin matchsticks
- 1 tablespoon unsalted butter
- 1 tablespoon water
- 1/4 teaspoon kosher salt
For the Tomato Compote and Sauce
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, lightly smashed
- 1/2 cup fresh basil, packed, stems included
- 24 fluid ounces tomato passata, Cento brand recommended
- 1 teaspoon granulated sugar
- 1 tablespoon Calabrian chili paste, or to taste
- 2 tablespoons unsalted butter, cold, cut into pats
- 1/2 cup heavy cream
For the Pasta
- 1 pound lumache pasta
For Garnish
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the Onion Soubise: In a small pan, melt 1 tablespoon of unsalted butter over low heat. Add the julienned yellow onion, 1 tablespoon of water, and 1/4 teaspoon of kosher salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are very soft, translucent, and jammy, ensuring they do not brown. Set aside.
⏱️ 25 min - 2
Infuse the Olive Oil: In a larger pan or Dutch oven, add 1/4 cup of extra virgin olive oil. Heat over low heat and add the smashed garlic cloves and the packed fresh basil (stems included). Gently infuse the oil for 10-12 minutes, allowing the aromatics to release their flavor without browning. Remove and discard the garlic and basil.
⏱️ 12 min - 3
Build the Tomato Compote: Pour the 24 fluid ounces of tomato passata into the infused olive oil. Add 1 teaspoon of granulated sugar. Stir vigorously with a wooden utensil to emulsify the oil into the tomato, creating a smooth and cohesive sauce. Continue cooking over medium-low heat, stirring occasionally, for 15-20 minutes, or until the sauce thickens enough that a line drawn through it with a spoon holds its shape.
⏱️ 20 min - 4
Assemble the Sauce: Add the prepared onion soubise to the thickened tomato sauce. Stir in 1 tablespoon of Calabrian chili paste (or more/less to your preference for spice). Add the 2 tablespoons of cold unsalted butter pats. Pour in 1/2 cup of heavy cream. Stir all ingredients together until well combined and the sauce is creamy and smooth. Keep warm over very low heat.
⏱️ 5 min - 5
Cook the Pasta: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the 1 pound of lumache pasta and cook according to package directions until al dente.
⏱️ 10 min - 6
Combine and Serve: Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the pan with the sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Serve hot, garnished generously with freshly grated Parmesan cheese.
⏱️ 5 min