The Carbon Spicy Rigatoni has become a signature dish of the acclaimed restaurant Carbone, known for combining authentic Italian cuisine with a modern twist. This dish, with its bold flavors and creamy texture, has become a favorite among pasta lovers and is surprisingly easy to recreate at home.
Key Ingredients
The foundation of this dish includes simple yet flavorful ingredients. The pasta is typically rigatoni or any short pasta like pipette, which holds the rich sauce well. The key elements of the sauce are Calabrian chili peppers, tomato paste, vodka, and heavy cream, which come together to create a spicy, creamy base that is unforgettable.
- Calabrian Chilis: These Italian chili peppers are what give the dish its signature heat. If unavailable, you can substitute with crushed red pepper flakes for a similar effect.
- Vodka: While many spicy vodka rigatoni recipes, like this one, may call for vodka, some versions actually omit this ingredient. The vodka, if included, helps emulsify the sauce, giving it a smooth texture.
- Tomato Paste: Concentrated tomato paste gives the sauce its depth, working alongside the cream to balance the heat from the chilis.
- Heavy Cream: This adds richness and body to the sauce, making the pasta dish luxurious and comforting.
The Cooking Process
Cooking Carbon Spicy Rigatoni is straightforward and can be done in less than 30 minutes, making it a great option for a quick yet indulgent meal.
- Prepare the Pasta: Start by boiling the rigatoni in heavily salted water until al dente. Reserving pasta water is crucial as it helps bind the sauce to the pasta later on.
- Sauté the Aromatics: In a large skillet, heat extra virgin olive oil and sauté finely diced onions and garlic. Once softened, add in the Calabrian chili peppers and cook for a few minutes, being careful not to burn the garlic.
- Tomato and Vodka: Add tomato paste and cook it down until it deepens in color. This caramelization process gives the sauce a rich, savory depth. If using vodka, add it here and allow it to simmer until the alcohol evaporates.
- Create the Sauce: Pour in heavy cream and a splash of pasta water to thin the sauce to your desired consistency. Stir in butter and grated Parmesan cheese, and let everything come together into a silky, spicy sauce.
- Combine with Pasta: Finally, toss the cooked rigatoni into the sauce, stirring until every piece is coated in the creamy, spicy goodness. Serve it hot, topped with extra Parmesan and fresh basil for garnish.
Customizing the Dish
While this recipe stays true to Carbone’s original, there is room for personalization. Some home chefs prefer to tweak the heat level by adjusting the amount of Calabrian chili or using different types of chili. Others opt for more tomato paste for a thicker sauce or add more cream to tone down the spice.
If you’re cooking for a larger group or want leftovers, doubling the sauce recipe is recommended. Just be cautious when increasing the pasta amount—too much pasta can make the dish dry, so balance it with extra sauce if needed.
The Appeal of Spicy Rigatoni
The beauty of Carbon Spicy Rigatoni lies in its balance of rich and spicy flavors. The heat from the chilis is mellowed out by the cream, making it a dish that’s bold but not overpowering. The addition of vodka or extra pasta water creates a sauce that clings to each piece of rigatoni, ensuring every bite is packed with flavor.
At Carbone, this dish is part of their retro-chic Italian-American menu, but you can enjoy this iconic dish in the comfort of your own kitchen. Perfect for date nights, gatherings, or just a weeknight treat, Carbon Spicy Rigatoni is an easy yet impressive recipe that never fails to satisfy.
Final Thoughts
Bringing this restaurant-quality dish home allows you to enjoy an indulgent meal without breaking the bank. By following the steps above, you’ll achieve a pasta dish that mirrors the flavors of Carbone’s famed spicy rigatoni. Whether you’re a pasta aficionado or just looking to spice up your dinner routine, this recipe is sure to become a household favorite.
For those who want to try making it themselves, you can explore various renditions of this recipe, each with slight variations but the same delicious outcome.
