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Carbone's Spicy Rigatoni Vodka
15 mins Prep Time
20 mins Cook Time
A dish immediately recognizable and quite possibly one of the most beloved pasta recipes in New York City, we have tried our hand at recreating Carbone's signature Spicy Rigatoni Vodka. We've opted for rigatoni but if you can get your hands on pipette, that's even better. I have also used red chili flakes for this application but Calabrian chili paste will lend itself better to replicating the dish's taste. With rave reviews across the board, the Italian-American red sauce joint may not be somewhere you can cross off your must-eat here bucket list right now but why not recreate their most famous dish at home!
Directions
Onion Soubise
1 Steps
Step 1
In a large frying pan, heat the butter over medium heat until melted and just starting to foam. Add in sliced onions, stir and season with salt. Add 1/2 cup water and turn heat down to low. Simmer for 15-20 minutes until onions are translucent and very soft but do not let them brown. Remove from heat and set aside.
Carbone's Spicy Rigatoni Vodka
5 Steps
Step 1
While onions are cooking, start on sauce. In a large pot or Dutch oven, heat olive oil on medium-low until warm, add in minced garlic clove and stir with a wooden spoon for 1 minute (being careful not to burn). You may add a few cranks of fresh black pepper if you like.
Step 2
Add in tomatoes, salt and sugar, turn heat up to medium-high and stir. Once simmering, add vodka to sauce and continue to stir for 1 minute.
Step 3
Pour in heavy cream and Calabrian chilis, stir and again bring up to a simmer. Turn heat down to low and let simmer uncovered for 15 minutes, stirring occasionally.
Step 4
Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, drain but remember to reserve 1 cup of pasta water.
Step 5
Add pasta to sauce, along with onion soubise (you may have some onions leftover depending you much you want in your sauce), 2 tablespoons of butter and 1/4 cup of pasta water to start. Turn heat up to high and stir until sauce comes together and binds to pasta (you can adjust consistency of sauce by adding more pasta water or thickening by adding a bit more butter or Parmigiano-Reggiano). Serve!
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