If you’re looking for a deliciously rich and creamy pasta dish that packs a punch, this Carbone Spicy Rigatoni recipe is exactly what you need. Combining the heat of Calabrian chili peppers with the smoothness of heavy cream and the depth of vodka, this dish delivers layers of flavor that will make any dinner special. Let’s dive into how to make this iconic spicy pasta that’s quick, easy, and bursting with bold flavors.
Ingredients for the Perfect Carbone Spicy Rigatoni
To achieve the most authentic and flavorful spicy rigatoni, the ingredients must be high-quality and measured precisely. Here’s what you’ll need:
- Pasta: You can use rigatoni for the traditional touch, but feel free to substitute with other short-shaped pasta like pipette.
- Chopped Calabrian Chili Peppers: These are essential for that signature heat. Use about 2 tablespoons of store-bought, jarred Calabrian chili peppers.
- Tomato Paste: A thick, flavorful 6 ounces of tomato paste to build a rich sauce base.
- Vodka: Adding 1/2 cup of vodka helps to deglaze the pan and enhances the flavor profile. If you don’t consume alcohol, this can be omitted.
- Heavy Cream: Use 1 cup of heavy cream to create that luscious creamy texture.
- Pasta Cooking Water: Always save about 1/4 cup of the pasta water. This starchy liquid helps bind the sauce to the pasta.
- Butter: 1 tablespoon of butter will give the sauce an extra layer of richness.
- Parmesan Cheese: Finish with 1 tablespoon of freshly grated Parmesan for a salty, nutty kick.
- Sugar: Add 1/2 teaspoon of sugar (or to taste) to balance out the acidity from the tomato paste.
- Salt and Pepper: Season generously with salt and pepper for balance.
- Oil: You’ll need some oil to cook the onions and garlic, infusing the base of the dish with flavor.
- Onion: Dice 1/2 onion finely to add a subtle sweetness.
- Garlic: 3 cloves of garlic, minced, will elevate the aroma and flavor of the dish.
Step-by-Step Guide to Making Carbone Spicy Rigatoni
Now that we’ve gathered the ingredients, it’s time to start cooking. Follow these steps carefully for the best results.
1. Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches al dente. This should take about 8-10 minutes, depending on the brand and type of pasta you use. Once the pasta is done, reserve 1/4 cup of the pasta cooking water before draining.
2. Prepare the Sauce Base
In a large pot or skillet, heat some oil over medium heat. Add the finely diced onions and cook for 2-3 minutes until they become translucent and soft. Next, stir in the minced garlic and Calabrian chili peppers, cooking for just 1 minute. Be careful not to burn the garlic; this step will release the full aroma of these ingredients, creating the perfect flavor base.
3. Add the Tomato Paste
Once the onions, garlic, and chili peppers have softened and melded together, add 6 ounces of tomato paste. Stir frequently and cook for 2 minutes. This step intensifies the flavor of the tomato paste, giving the sauce a robust and slightly sweet character.
4. Deglaze with Vodka
Pour in 1/2 cup of vodka and cook for 1 minute. Vodka helps to release flavors from the tomatoes and intensify the overall taste. If you prefer to skip the vodka, simply move on to the next step.
5. Mix in Heavy Cream
Now it’s time to add the heavy cream. Stir in 1 cup of heavy cream and mix it well with the tomato and vodka base. The creaminess will balance out the heat from the Calabrian chilis, creating a luxurious, silky sauce.
6. Add Pasta Water and Seasoning
Pour in the reserved 1/4 cup of pasta cooking water and stir to thin out the sauce slightly. This starchy water helps the sauce adhere to the pasta perfectly. Season with salt, pepper, and 1/2 teaspoon of sugar to taste, adjusting the seasoning until you’re satisfied with the balance of flavors.
7. Stir in Butter and Parmesan
For the final touch, stir in 1 tablespoon of butter and 1 tablespoon of freshly grated Parmesan cheese. The butter will add extra richness, while the Parmesan brings a salty, umami flavor that enhances the overall taste of the dish.
8. Fold in the Pasta
Once your sauce is creamy and seasoned to perfection, fold in the cooked pasta. Make sure the sauce coats each piece of pasta evenly. Now, your Carbone Spicy Rigatoni is ready to be served!
Top Tips for the Best Carbone Spicy Rigatoni
To make sure your spicy rigatoni comes out flawless every time, here are a few tips to keep in mind:
- Cook Pasta to Al Dente: Make sure the pasta is cooked to al dente. This firm texture pairs beautifully with the creamy sauce, ensuring the pasta holds up well.
- Saucy or Dry?: If you prefer your rigatoni to be extra creamy and saucy, use only 1/2 lb of pasta. If you’re making a larger batch with 1 lb of pasta, consider doubling the sauce recipe to prevent the dish from becoming too dry.
- Alternative to Calabrian Chili Peppers: If you can’t find Calabrian chili peppers, substitute with crushed red chili flakes. While the flavor will be slightly different, the heat level can still be adjusted to your liking.
- Leftovers: This dish can be stored in an airtight container in the fridge for up to 3 days, but we recommend enjoying it fresh for the best experience.
Nutritional Information
For those curious about the nutritional breakdown of this dish, here’s a snapshot:
- Calories: 561 per serving
- Carbohydrates: 55g
- Protein: 11g
- Fat: 26g (with 16g of saturated fat)
- Cholesterol: 90mg
- Sodium: 409mg
- Potassium: 634mg
- Fiber: 4g
- Sugar: 8g
- Vitamin A: 1621 IU
- Vitamin C: 11mg
- Calcium: 89mg
- Iron: 2mg
This rich dish is hearty, satisfying, and indulgent, making it the perfect choice for a comforting meal that also delivers a spicy kick.
