The Everything Delish Take on Carbone’s Spicy Rigatoni RECIPE
The first time I tried Carbone’s Spicy Rigatoni at the ARIA Las Vegas, I could not believe my taste buds. This legendary pasta dish is truly one of the best I have ever had. Not only does it taste delicious, but it also photographs EXTREMELY well, which is why I post it 567 times on Everything Delish.
Although it is nearly impossible to get a reservation at the original Carbone in NYC, I knew I had to try and recreate this dish at home. Check out the recipe below!
Spicy Rigatoni Vodka Recipe
*Recipe adapted from Cooking With Cocktail Rings*
1/4 Cup of Extra Virgin Olive Oil
2 Medium Yellow Onions
2 Garlic Cloves
1/2 Cup Tomato Paste
2 Cups Heavy Cream
2 tbsp of Unsalted Butter
1/4 tsp of Crushed Chili Flakes
1 Pound of Rigatoni
- Heat a medium saucepan over low heat. Add the butter, ½ cup of water and the onions to the pan. Continue to simmer the onions over low heat, stirring occasionally, until they are tender, about 1½ hours. Season with salt then set aside and let cool. Meanwhile, boil the pasta water in a large pot.
- Add the garlic and sauté briefly to the pan, then add the tomato paste. Let simmer for 15 minutes, then season to taste with salt. Add the onion mixture to the pot and stir to combine then whisk in the cream and chili flakes.
- Reserve 1 cup of the pasta water from the pot and drain, return the pasta to the pot. Ladle the sauce over the top and toss to combine, cooking for an additional minute.