Our advance for any new recipe is to measure and prep all the indigents in advance of getting started. This will make your cooking experience much more enjoyable and easy transition to your date night in!
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What You Will Need
EQUIPTMENT
- Dutch Oven
- Large Pot
- Hand Strainer
- Spatula
- 1 lb. rigatoni, bronze drawn
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons
Step 1: Prep and measure ingredients
We always like to measure and prep all ingredients before beginning to cook. This is especially important for pasta dishes, as they are normally fairly quick to make. For this dish all you need to prep is the onion (dice) and garlic (mince).
Step 2: Cook Rigatoni noodles
Boil water and heavily salt. Cook noodles until al a dente. You will need to save 1- 1 1/2 cups of water for your pasta sauce. We recommend using bronze drawn noodles.
Step 3: Make Sauce
Heat 2 tablespoons Extra Virgin Olive Oil on medium heat in dutch oven or large saucepan. Add onion and cook until translucent.
Add minced garlic, 2 tablespoons of
Step 4: Add pasta
Add the rigatoni pasta to the sauce pan. Toss to combine. If needed add additional pasta water.
Step 5: Serve and enjoy
Top will fresh parmigiano reggiano and serve immediately. Enjoy your Spicy Vodka Rigatoni!
We hope you love this Spicy Vodka Rigatoni. For more recipes and delicious inspiration, check out the Food section of our blog here!
Spicy Vodka Rigatoni
This Spicy Vodka Rigatoni is perfect for your next date night in. Create the infamous Carbonne's premier dish at home with this easy, no fail recipe!Equipment
- 1 Dutch Oven
- 1 Large Pot
- 1 Hand Strainer
- 1 Spatula
- 1 Prep Bowls
Ingredients
- 1 lb. rigatoni noodles, bronze drawn
- 2 tbsp. extra virgin olive oil
- 1 yellow onion, small diced
- 4 garlic cloves minced
- 2 tbsp. Calabrian peppers chopped
- 1 tsp. sugar
- 12 oz. tomato paste
- 1 c. heavy whipping cream
- 4 tbsp. butter
- 1 – 1 1/2 c. pasta water
- 1 c. parmigiano reggiano
- salt to taste
Instructions
- Prep ingredients, dice onion and mince garlic.
- Boil water and heavily salt. Cook noodles until al a dente. You will need to save 1- 1 1/2 cups of water for your pasta sauce. I recommend using bronze drawn noodles.
- Heat 2 tablespoons Extra Virgin Olive Oil on medium heat in dutch oven or large saucepan. Add onion and cook until translucent
- Add minced garlic, 2 tablespoons of Calabrian chili peppers, 1 teaspoon sugar and salt to taste. Stir for 2-3 minutes cooking on medium heat.
- Add 12 ounces of tomato paste and cook for 4-5 minutes, until turns a deep red color.
- Add 1/2 cup of pasta water and stir well.
- Reduce heat to low-medium. Add 1 cup heavy whipping cream and stir well.
- Add 4 tablespoons of butter, parmesan and additional pasta water needed to make creamy consistency. The longer it sits on the stove, the more water you'll need to add.
- Add the rigatoni pasta to the sauce pan. Toss to combine. If needed add additional pasta water.
- Top will fresh parmigiano reggiano and serve immediately.
