Carbone NYC Inspired Spicy Vodka Rigatoni

Print Recipe

Prep Time 10

Cook Time 45

Course Main Course

Servings 4 people

Ingredients

50 g unsalted butter
2 small yellow onions sliced thinly
150 ml water
1 tsp salt
One 14 oz can chopped or diced italian tomatoes
40 g calabrian chillis (and some of the oil they come in) if they come whole, remove stems and chop very finely
1 tbsp olive oil
1 tbsp sugar
2 tbsp vodka
20 g basil leaves roughly chopped
2 tbsp crème fraîche
salt & pepper to taste
2 l water
1 tbsp salt
400 g large rigatoni
½ cup shaved parmesan

Instructions

Heat a heavy bottomed pot on low to medium heat and melt 50g of unsalted butter. When ready, add sliced yellow onions and saute for 5 minutes
Add 150ml water and 1 tsp salt. Allow to cook slowly on low heat for another 20 minutes, stirring often so it doesn't stick. Add a little more water to deglaze the pan if necessary
When the onions are nice and translucent, add the chopped tomatoes, Calabrian chilis, olive oil, sugar and vodka. Mix well and bring to a boil over medium heat, then turn the heat down to low and let simmer for 15 minutes
At this point, you can boil your 2l pasta water, add 1 tbsp salt and cook the rigatoni per instructions on package. Cook until al dente as you will mix into the sauce later and it will continue cooking.
Important to note that if you're going to drain your pasta before your sauce is ready, make sure to save 1 cup of pasta water! You will add it to your pasta sauce later!
After your sauce mixture has simmered for 15 minutes, mix in the chopped basil and cème fraîche. Add salt & pepper to taste and let simmer on very low heat for another 5 minutes. If you like a smoother sauce, cut the heat and use an immersion blender to blend up the sauce in the pot at this point. I like to blend about ¾ of it, and leave the onion / chopped tomato texture in the remaining ¼ for a nice balance! Just mix it all back together.
Bring the sauce back to a simmer on low heat and add in ½ cup of pasta water and the cooked rigatoni. The pasta water will add starch (thicken) and salt to your sauce. Mix it all through on low heat for a moment & if you're happy with the consistency, you're ready to enjoy!
Prepare your bowls each with a ¼ cup of shaved parmesan at the bottom, then scoop your portion of spicy rigatoni vodka on it. Garnish with any leftover basil if you'd like and dig in!

Notes

If you are doubling the sauce recipe to meal prep, or just plan to save the sauce in the fridge or freezer - I would suggest taking out the portion before adding the crème fraîche. This way it will keep better, and you can just add it in on the day you plan to eat it while reheating.