Spicy Rigatoni (Mia, NYC)

A copycat of Carbone’s famous dish in New York. Spicy, creamy, and hearty.


  • Half an onion
  • 2 garlic cloves
  • Chili flakes
  • Black pepper and salt
  • Olive oil
  • Rigatoni
  • 1 cup of heavy cream
  • Tomato paste


  1. Boil water in a pot for the rigatoni.
  2. Chop your onions and mince your garlic.
  3. In a pan, sautée the garlic with some chili flakes.
  4. As it browns, add the garlic.
  5. Let the garlic brown, and squeeze in some tomato paste. (at least 3-4 tablespoons)
  6. Mix and allow the tomato paste to cook down a bit.
  7. Add the heavy cream and mix until the sauce has thickened.
  8. Put the rigatoni in the water.
  9. Sprinkle in a little salt and crack a lot of black pepper.
  10.  When the rigatoni is done, strain them, but retain some of the water. Be sure to take out the rigatoni about a minute before it cooks to the al dente consistency.
  11.  Add the pasta to the pan and allow the sauce to coat it. Let it cook for a minute more.
  12.  Serve with your favorite Italian cheese. 

Posted by: Mia / Content / New York, USA

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