This is my take on the famous pasta (yes that one!) from Carbone. If you've had it, you know it truly is one of a kind. Hopefully this is a close second.
Reader's note
This meal is layered with flavor and is so yummy. It takes about ~45 minutes of prep, ~1.25 hours overall and yields multiple servings.
This is my take on Carbone's spicy rigatoni pasta and one of my favorite weekend meals to make. I even made it for my birthday for I add a creamy whipped basil ricotta (recipe linked here) to give the dish some complexity and brighten it up. If you make this meal, tag me on Instagram at @TexasCookingCityLiving!
Onion Soubise
Ingredients
2 tablespoons of butter
4-6 tablespoons of water (cover about half of the onions; it will evaporate as you cook)
2 onions (or 1 onion and 1 shallot) sliced thinly
Salt and pepper to taste
Directions
In a small pan, add all ingredients and cook on medium low until onions are translucent and soft to the touch. This could take about 15-30 minutes - it just depends on the heat of your stove and the size of your pan. I usually start the soubise first and then make the rigatoni. By the time the pasta is done, the soubise is usually about done as well.
Spicy Rigatoni
Ingredients
1-2 tablespoons of olive oil
1-2 tablespoons of butter
2 tablespoons of chili flakes (to taste)
1/2 can tomato paste (6 oz can)
1 can of San Marzano tomatoes (28 oz can)
3/4 can of water (use the San Marzano tomato can)
1 cup of heavy cream
1 tablespoon of sugar
Salt and pepper to taste
1 box of pasta (I use Pipe Rigate but use the noodles you like best!)
Directions
In a large pot, melt butter and oil on low to medium heat. Add chili flakes and let cook for a couple minutes to release those flavors. Add tomato paste and stir for another minute or so. Then add the tomatoes, water, cream, sugar, salt and pepper.
Let sauce reduce for about 15-20 minutes . Once it has thickened a bit (you still want it to be more watery than a finished sauce to cook the pasta), add the pasta. Let this boil for another 5 to 7 minutes until the pasta is al dente. If the sauce gets too thick, add a couple of tablespoons of water if needed. (You can also cook the pasta separately if you wish. Just let the sauce continue cooking until it has reduced to a consistency you are happy with for the dish.)
Add the soubise to the pasta and stir until combined. Turn off heat, serve and enjoy! I always add my basil whipped ricotta (linked here) and it's such a fresh and yummy spin on a classic.
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