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.