Recreating Carbone’s Spicy Rigatoni Vodka

Ingredients

• 1 large Yellow Onion (julienned into thin matchstick strips)
• 6 tablespoons Unsalted Butter (divided: 4 Tbsp for onion, 2 Tbsp for sauce)
• 2 tablespoons Water (helps soften onion without browning)
• 1 pinch Salt (season onion jam)
• 4 tablespoons Extra Virgin Olive Oil (generous amount for tomato infusion)
• 4 large Garlic Cloves (smashed, skins left on for infusion)
• 6 stems Fresh Basil Stems (include stems for flavor infusion)
• 28 ounces Canned Crushed Tomatoes (full‑size can, preferably San Marzano)
• 1 tablespoon Calabrian Chili Paste (adds authentic heat; adjust to taste)
• 1 cup Heavy Cream (full‑fat for richness)
• 12 ounces Rigatoni Pasta (dry weight; al dente)
• 1 teaspoon Freshly Ground Black Pepper (optional, to taste)

Instructions

1. Julienne the Onion

   Trim the root end, halve the onion, and slice into thin match‑stick strips (julienne). Set aside.

   Time: PT5M

2. Cook Onion Jam

   Melt 4 Tbsp butter in a large sauté pan over low heat. Add the julienned onion, 2 Tbsp water, and a pinch of salt. Stir occasionally and cook for about 10 minutes until the onion is soft, translucent, and slightly jammy but not browned.

   Time: PT10M

   Temperature: low

3. Infuse Olive Oil with Garlic and Basil

   In a medium saucepan, heat 4 Tbsp olive oil over medium heat. Add the smashed garlic cloves and basil stems. Let them sizzle for about 2 minutes, then remove and discard the aromatics.

   Time: PT3M

   Temperature: medium

4. Create Tomato Base

   Pour the 28‑oz crushed tomatoes into the infused oil. Stir and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens enough that you can draw lines with a spoon that hold shape (about 8‑10 minutes).

   Time: PT10M

   Temperature: medium

5. Combine Onion Jam and Chili

   Add the cooked onion jam to the tomato sauce. Stir in 1 Tbsp Calabrian chili paste and the remaining 2 Tbsp butter. Mix until the butter melts and the chili is evenly distributed.

   Time: PT2M

   Temperature: medium

6. Finish with Cream

   Reduce heat to low and stir in 1 cup heavy cream. Simmer gently for 2‑3 minutes; do not let the sauce boil vigorously.

   Time: PT3M

   Temperature: low

7. Cook Rigatoni

   Bring a large pot of salted water (about 1 tbsp salt per 4 L) to a rolling boil. Add the rigatoni and cook according to package directions until al dente, usually 10‑11 minutes. Reserve 1 cup of the pasta cooking water, then drain.

   Time: PT11M

   Temperature: high

8. Toss Pasta with Sauce

   Add the drained rigatoni to the sauce pan. Toss to coat, adding reserved pasta water a tablespoon at a time until the sauce clings beautifully to the pasta.

   Time: PT3M

9. Plate and Serve

   Divide the pasta among serving bowls. Optionally garnish with fresh basil leaves or grated Parmesan cheese. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

720

Protein

18 g

Carbohydrates

85 g

Fat

30 g

Fiber

6 g