Spicy Rigatoni Carbone Copycat
Ingredients
- Rigatoni pasta – 8 oz
- A Taste Of Florence Olive Oil – 1.5 tbsp
- Garlic cloves – 4 thinly sliced
- Tomato paste – 3 tbsp
- Crushed red pepper flakes – 1/2 tsp
- Vodka – 1/4 cup
- Heavy Cream – 1/2 cup make it vegan by using cashew cream
- Parmesan cheese – 1/4 cup grated ( make I vegan by using vegan parm)
- Salt and black pepper – to taste
- Fresh basil -1/2 cup chopped
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the olive oil and garlic. Cook until fragrant and lightly browned, stirring occasionally.
- Add the tomato paste and crushed red pepper flakes to the skillet. Cook for 2-3 minutes, stirring occasionally.
- Add the vodka to the skillet and stir well to combine. Let the vodka cook down for about 5 minutes, until reduced by half.
- Add the heavy cream to the skillet and stir well to combine. Let the sauce cook for about 5 minutes, until it thickens and coats the back of a spoon.
- Add the cooked rigatoni to the skillet and toss with the sauce until the pasta is coated evenly.
- Stir in the Parmesan cheese and season with salt and black pepper to taste.
- Serve hot, garnished with fresh chopped basil.
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