Copycat Carbone Spicy Rigatoni

• portions: 6 servings
• temps total: 20 minutes

Ingrédients

1 lb rigatoni pasta

1/4 cup olive oil

1/2 white onion (diced)

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons Calabrian chili peppers

3 cloves garlic (minced)

1/4 cup vodka

1 6 oz can tomato paste

1 cup heavy cream

1 tablespoon unsalted butter

Parmesan cheese (for serving)

Instructions

Heat a large pan over medium heat. Add olive oil, diced white onion, salt, and black pepper. Sauté onion for 5 minutes, until translucent.

Add Calabrian chili peppers and garlic to the pan. Saute for 3-4 minutes.

Add vodka and tomato paste to the pan. Mix well, then add heavy cream. Stir and reduce heat to low. Simmer while you cook the pasta.

Heat a large pot of salted boiling water over medium heat. Once the water is boiling, cook rigatoni until al dente, about 7 minutes. Use a large strainer to strain the pasta directly into the sauce. This will incorporate the perfect amount of pasta water. Alternatively, you can save 1/4 cup pasta water, drain the pasta, and add to the sauce.

Toss pasta in the sauce until well combined. Add butter and toss until combined. Top with parmesan cheese and serve.

Nutrition

• Calories: 442 kcal