Carbone's Spicy Rigatoni Vodka Pasta (Copycat Recipe)

• servings: 4 servings
• active time: 12 minutes
• total time: 40 minutes

Ingredients

8 ounces dried short pasta* (such as rigatoni, pipette, or lumache)

4 tablespoons unsalted butter

1/2 medium Spanish onion (or another sweet onion | very finely diced)

2 tablespoons water

Salt

3 medium garlic cloves (grated or finely minced)

1 1/2 teaspoons Calabrian chili paste (plus more if desired)

1/4 cup tomato paste

1/4 cup vodka (or vegetable broth)

1 cup heavy cream (room temperature)

1/4 cup loosely packed grated parmigiano-reggiano cheese (plus more for topping)

Fresh basil (for serving)

Directions

Cook pasta: Bring a large pot of salted water to a boil. Cook 8 ounces dried short pasta* according to package instructions until just before al dente. Reserve 1 cup pasta water and drain pasta.

Soften the onions: Meanwhile, in a large skillet, melt 4 tablespoons unsalted butter over medium-low heat. Add diced onion and saute for 10 minutes until onions are soft (but not brown) and translucent. Add 2 tablespoons water to deglaze the pan, and continue cooking for an additional 5 - 10 minutes until very soft. Season with a pinch of salt.Note: If the onions begin to brown at all, add a splash of water and lower the heat.

Cook the remaining aromatics: Add grated garlic and 1 1/2 teaspoons Calabrian chili paste, and saute for 1 minute.

Cook tomato paste: Over medium heat, add 1/4 cup tomato paste and cook down for about 2 - 3 minutes, stirring frequently until any remaining moisture evaporates from the puree. The paste should darken to brick-red and begin to stick to the sides of the pan.

Deglaze with vodka: Stir in 1/4 cup vodka (or vegetable broth) and simmer for 1 - 2 minutes, until most of the liquid evaporates and the smell dissipates.

Simmer: Reduce the heat to medium-low, then stir in 1 cup heavy cream. Simmer for 5 - 8 minutes (or until the sauce is thick enough to coat the back of a wooden spoon and transforms from salmon pink to bright orange). Note: Don't be afraid to let the cream sauce simmer and thicken! It's an essential step to ensuring a glossy, vibrant sauce.

Finish sauce: Season sauce with salt, and reduce heat to low. Stir 1/4 cup loosely packed grated parmigiano-reggiano cheese and cooked pasta into sauce. Loosen the sauce with a few tablespoons of reserved pasta water, then reduce for 1 - 2 minutes until the sauce looks glossy and clings to the pasta. Taste and season again with salt and pepper as needed.

Divide among serving bowls, and top with basil leaves and additional grated cheese if desired.

Nutrition

• Calories: 598 kcal
• Total Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Cholesterol: 103 mg
• Sodium: 577 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 12 g