Every dish at Carbone, the nouveau red sauce joint in lower Manhattan, is a mind-bendingly delicious, updated take on Italian American classics, though none may be more famous than the Spicy Rigatoni, which features their version of a booze-spiked
vodka sauce.
Through our research we’ve discovered that instead of adding a kick through a splash of vodka, they use Calabrian chilis to bring a bit of heat. You can find Calabrian chilis in your local Italian market or online. The real secret to this recipe, though, is slowly cooking down a load of onions until caramelized before blending them into a creamy, delicious sauce filled with parm.
Ingredients
- 3 tbsp.butter
- 2 1/2 c.onion (about 2 medium), finely chopped
- 4cloves garlic, minced
- 2 to 4 tbsp. crushed Calabrian chiles in oil, to taste
- 1(6-oz.) can tomato paste
- 1(14-oz.) can whole tomatoes
- 1/4 c.vodka
- 1 c.heavy cream
- Kosher salt
- 1 lb.pipette or lumaconi pasta
- 1 1/2 c.freshly grated Parmesan, plus more for serving
Directions
- Step 1
In a large, heavy-bottomed pot over medium heat, melt butter. Add onions and cook, stirring often, until golden brown and caramelized, 18 to 20 minutes. Add garlic and chiles and cook until fragrant, about 2 minutes. Transfer about 2 tablespoons of the cooked onion mixture to a small bowl; set aside.
- Step 2Add tomato paste to pot and cook, stirring occasionally, until thickened slightly and darkened in color, 2 to 3 minutes. Pour in tomatoes along with their liquid and the vodka, scraping up any browned bits on the bottom of the pot. Bring to a simmer.
- Step 3Cook, breaking up tomatoes, until sauce has thickened and tomatoes have broken down, about 10 minutes. Remove from heat and stir in heavy cream until fully incorporated.
- Step 4Use an immersion blender or pour sauce into a traditional blender and blend until smooth. Return sauce to pot.
- Step 5Add 2 tablespoons salt to a large pot of boiling water and add pasta. Cook until al dente according to package directions. Reserve 1½ cups pasta water before draining.
- Step 6Return sauce to a simmer over medium-low heat. Add ½ cup pasta water and Parmesan and stir until incorporated. (For a smoother sauce, add pasta water ¼ cup at a time until you reach your desired consistency.) Season to taste with salt.
- Step 7Add reserved cooked onion mixture and pasta to sauce and toss until fully coated and heated through.
- Step 8Serve immediately with a light dusting of Parmesan.
