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
- 1 cup of heavy cream
- Tomato paste
- Boil water in a pot for the rigatoni.
- Chop your onions and mince your garlic.
- In a pan, sautée the garlic with some chili flakes.
- As it browns, add the garlic.
- Let the garlic brown, and squeeze in some tomato paste. (at least 3-4 tablespoons)
- Mix and allow the tomato paste to cook down a bit.
- Add the heavy cream and mix until the sauce has thickened.
- Put the rigatoni in the water.
- Sprinkle in a little salt and crack a lot of black pepper.
- 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.
- Add the pasta to the pan and allow the sauce to coat it. Let it cook for a minute more.
- Serve with your favorite Italian cheese.
Posted by: Mia / Content / New York, USA