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carbone spicy rigatoni recipe

Carbone Spicy Rigatoni Recipe

Carbone Spicy Rigatoni is a rich, creamy, and spicy pasta dish inspired by the iconic recipe from Carbone restaurant
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: pasta
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pasta:
  • 1 lb 450 g rigatoni pasta
  • For the Sauce:
  • 2 tbsp olive oil
  • 1/2 cup pancetta diced (or substitute with bacon)
  • 1 tsp red pepper flakes adjust based on spice preference
  • 1 clove garlic minced
  • 1 14 oz/400 g can crushed tomatoes
  • 1/4 cup heavy cream
  • 1 tbsp citron juice replacing alcohol
  • 1 tbsp tomato paste
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup Pecorino Romano cheese grated
  • Salt and freshly ground black pepper to taste
  • For Garnishing:
  • Fresh basil leaves optional
  • Extra Parmesan cheese for serving

Equipment

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Colander to drain pasta
  • Wooden spoon or spatula for stirring
  • Measuring spoons and cups
  • Grater for cheese (optional)
  • Knife for chopping pancetta and garlic

Method
 

Cook the Pasta:
  1. You will want to bring a large pot of salted water to a rolling boil. Add the rigatoni and cook as the package directly (usually about 9-11 minutes) until al dente. Remove 1 cup of pasta cooking water and drain the pasta well.
Prepare the Sauce:
  1. As the pasta cooks heat two tablespoons of olive oil in a large skillet over medium heat. Add the cubed pancetta ( or bacon) and cook for 5-6 minutes, until golden and crispy.
  2. Stir in the red pepper flakes and garlic, and cook until fragrant (about 30 seconds).
Add the Tomato Base:
  1. Add the crushed tomatoes and tomato paste, and cook for 3-4 minutes. The sauce will thicken and darken.
  2. Now lower the flame, add the lemon juice and mix well.
Create the Creamy Sauce:
  1. Pour the heavy cream one tablespoon at a time and mix it with the cheddar. Simmer the sauce for 5-7 minutes or until it thickens up. Add a little bit of the reserved pasta water if your sauce gets too thick until it gets to where you want it.
Combine the Pasta and Sauce:
  1. Add the cooked rigatoni to the sauce and toss until coated in sauce. Stir. As needed, you can add some more reserved pasta water to help coat the sauce evenly.
Add Cheese:
  1. Add the Parmesan and Pecorino Romano cheese and keep stirring until ultimately melted into the sauce, resulting in a creamy, cheesy flavor. Salt and pepper to taste
Serve and Garnish:
  1. Serve this Carbone Spicy Rigatoni and sprinkle fresh basil leaves (optional) and extra Parmesan cheese. Serve immediately while hot.

Notes

Pasta Shape: Rigatoni is the traditional choice for this dish due to its ridges, which help the sauce cling better. However, you can also use penne or ziti.
carbone spicy rigatoni recipe
Spice Level: Adjust the amount of red pepper flakes or fresh chilies based on your desired heat level. Start with a small amount and taste as you go.
carbone spicy rigatoni recipe
Cream Substitute: If you'd like a lighter version of this recipe, you can swap the heavy cream for half-and-half or coconut cream for a dairy-free option.