Carbone's Spicy Rigatoni
Carbone's Spicy Rigatoni
Ingredients
- 10 ounces pipe rigate
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 onion, chopped
- 2 garlic, large, chopped
- 1 shallot, chopped
- 1 teaspoon salt, plus more for pasta water
- 1 pinch granulated sugar, optional
- 1 heaping tablespoon Calabrian chili sauce
- 6 ounces tomato paste
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese, shredded
- 3 tablespoons fresh basil, sliced
- 1/4 cup vodka, or water/broth
- 1/2 cup pasta water, reserved from cooking pasta, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pipe rigate and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the aromatics. Finely chop the 1/2 onion, 2 large garlic cloves (or 4 small), and 1 shallot.
⏱️ 5 min
- 3
In a large skillet or Dutch oven, add the 2 tablespoons of olive oil and 1 tablespoon of butter. Heat over medium-low heat until the butter is melted. Add the chopped onion and cook for 2 minutes, stirring occasionally, ensuring it doesn't burn.
⏱️ 2 min
- 4
Add the chopped shallot and garlic to the skillet and cook for another minute, stirring frequently until fragrant.
⏱️ 1 min
- 5
Stir in the 1 heaping tablespoon of Calabrian chili sauce or paste and cook for 30 seconds, allowing the flavors to bloom.
⏱️ 1 min
- 6
Add the 6 ounces of tomato paste to the skillet. Cook on low heat, stirring constantly, for about 5 minutes. This step is crucial for caramelizing the tomato paste and deepening the flavor of the sauce. Be careful not to let it burn.
⏱️ 5 min
- 7
Pour in the 1/4 cup of vodka (or water/broth) and stir to deglaze the pan, scraping up any browned bits from the bottom. If using vodka, cook for 1 minute to allow the alcohol to burn off.
⏱️ 1 min
- 8
Gradually whisk or stir in the 1 cup of heavy whipping cream. Continue to cook over medium-low heat for a few minutes, stirring occasionally, until the sauce thickens and changes color from a lighter white to a darker yellow-red.
⏱️ 3 min
- 9
Add the cooked rigate, 3-4 tablespoons of sliced fresh basil, and 1/4 cup of shredded Parmesan cheese to the sauce. Toss everything together until the pasta is well coated. If the sauce appears too thick, add a small amount of the reserved pasta water, 1 tablespoon at a time, until a silky consistency is achieved.
⏱️ 2 min
- 10
Taste the sauce and season with 1 teaspoon of salt and an optional pinch of granulated sugar. Adjust the seasoning and the amount of Calabrian chilis to your personal preference. Serve immediately, garnished with extra fresh basil or Parmesan if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carbone's Spicy Rigatoni
- 10 ounces pipe rigate
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 onion, chopped
- 2 garlic, large, chopped
- 1 shallot, chopped
- 1 teaspoon salt, plus more for pasta water
- 1 pinch granulated sugar, optional
- 1 heaping tablespoon Calabrian chili sauce
- 6 ounces tomato paste
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese, shredded
- 3 tablespoons fresh basil, sliced
- 1/4 cup vodka, or water/broth
- 1/2 cup pasta water, reserved from cooking pasta, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pipe rigate and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the aromatics. Finely chop the 1/2 onion, 2 large garlic cloves (or 4 small), and 1 shallot.
⏱️ 5 min - 3
In a large skillet or Dutch oven, add the 2 tablespoons of olive oil and 1 tablespoon of butter. Heat over medium-low heat until the butter is melted. Add the chopped onion and cook for 2 minutes, stirring occasionally, ensuring it doesn't burn.
⏱️ 2 min - 4
Add the chopped shallot and garlic to the skillet and cook for another minute, stirring frequently until fragrant.
⏱️ 1 min - 5
Stir in the 1 heaping tablespoon of Calabrian chili sauce or paste and cook for 30 seconds, allowing the flavors to bloom.
⏱️ 1 min - 6
Add the 6 ounces of tomato paste to the skillet. Cook on low heat, stirring constantly, for about 5 minutes. This step is crucial for caramelizing the tomato paste and deepening the flavor of the sauce. Be careful not to let it burn.
⏱️ 5 min - 7
Pour in the 1/4 cup of vodka (or water/broth) and stir to deglaze the pan, scraping up any browned bits from the bottom. If using vodka, cook for 1 minute to allow the alcohol to burn off.
⏱️ 1 min - 8
Gradually whisk or stir in the 1 cup of heavy whipping cream. Continue to cook over medium-low heat for a few minutes, stirring occasionally, until the sauce thickens and changes color from a lighter white to a darker yellow-red.
⏱️ 3 min - 9
Add the cooked rigate, 3-4 tablespoons of sliced fresh basil, and 1/4 cup of shredded Parmesan cheese to the sauce. Toss everything together until the pasta is well coated. If the sauce appears too thick, add a small amount of the reserved pasta water, 1 tablespoon at a time, until a silky consistency is achieved.
⏱️ 2 min - 10
Taste the sauce and season with 1 teaspoon of salt and an optional pinch of granulated sugar. Adjust the seasoning and the amount of Calabrian chilis to your personal preference. Serve immediately, garnished with extra fresh basil or Parmesan if desired.
⏱️ 1 min