CARBONE'S SPICY RIGATONI VODKA - TASTETORONTO
A dish immediately recognizable and quite possibly one of the most beloved pasta recipes in New York City, we have tried our hand at recreating Carbone's signature Spicy Rigatoni Vodka. We've opted for rigatoni but if you can get your hands on pipette, that's even better. I ha...
Provided by Robin Winship
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- While onions are cooking, start on sauce. In a large pot or Dutch oven, heat olive oil on medium-low until warm, add in minced garlic clove and stir with a wooden spoon for 1 minute (being careful not to burn). You may add a few cranks of fresh black pepper if you like.
- In a large frying pan, heat the butter over medium heat until melted and just starting to foam. Add in sliced onions, stir and season with salt. Add 1/2 cup water and turn heat down to low. Simmer for 15-20 minutes until onions are translucent and very soft but do not let them brown. Remove from heat and set aside.
- Add in tomatoes, salt and sugar, turn heat up to medium-high and stir. Once simmering, add vodka to sauce and continue to stir for 1 minute.
- Pour in heavy cream and Calabrian chilis, stir and again bring up to a simmer. Turn heat down to low and let simmer uncovered for 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, drain but remember to reserve 1 cup of pasta water.
- Add pasta to sauce, along with onion soubise (you may have some onions leftover depending you much you want in your sauce), 2 tablespoons of butter and 1/4 cup of pasta water to start. Turn heat up to high and stir until sauce comes together and binds to pasta (you can adjust consistency of sauce by adding more pasta water or thickening by adding a bit more butter or Parmigiano-Reggiano). Serve!
COPYCAT CARBONE SPICY RIGATONI VODKA RECIPE BY JACQUI WEDEWER
Italian-American hot spot Carbone in New York is one of Jason Goldstein's favorite restaurants. It can be hard to get a reservation to chow down on their popular spicy rigatoni vodka, so he decided to replicate it at home using everyday pantry staples. He uses penne in his version but you can use rigatoni as Carbone does, or any other tube-shaped pasta. Recipe courtesy of Jason Goldstein of Chop Happy.
Provided by THEDAILYMEAL.COM
Total Time 19 minutes59S
Prep Time 4 minutes59S
Cook Time 14 minutes59S
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta to al dente.
- Drain and set aside.
- Heat tomato paste in oil on medium heat.
- Cook and stir for about 2 minutes.
- Add red pepper flakes and garlic to the oil and cook for 30 seconds until garlic is light golden and red pepper flakes are slightly toasted.
- Add cream and whisk to combine until pink in color.
- Cook on medium low for 2 minutes to thicken.
- Add pasta, mix and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 963 calories, SugarContent 12 g, FatContent 56 g, CarbohydrateContent 98 g, CholesterolContent 163 mg, FiberContent 6 g, ProteinContent 19 g, SaturatedFatContent 29 g, SodiumContent 671 mg
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Total Time 40 minutes
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