The Italian-American red sauce joint, Carbone may not be somewhere you can cross off your must-eat here bucket list right now but why not recreate their most famous dish at home?
1 small onion, finely minced
3 cloves garlic, finely minced
1/4 cup tomato paste
1 tablespoon calabrian chili paste
2 tablespoons vodka
398ml can crushed tomatoes
1/2 cup whipping cream
1/2 cup parmesan cheese, grated
2 tablespoons butter, cold
1/4 bunch chives, finely sliced
In a saucepot, heat the olive oil over medium-low heat.
Add the onion and garlic and cook, stirring regularly, until softened and translucent - about five to seven minutes.
Add the tomato paste and cook for a minute, followed by the chili paste.
Deglaze with the vodka and cook for another minute or two to cook off the alcohol.
Add the crushed tomatoes, followed by the whipping cream. Cook for another two to three minutes until reduced and slightly thickened.
Bring a pot of salted water up to a boil. Add the rigatoni and cook as per package instructions. While the pasta cooks, take some of the starchy water and add it to the sauce to loosen it as needed. Then, transfer the cooked pasta to the sauce and stir to coat (adding more pasta water if need be).
Lastly, stir in the cheese and cold butter to form a glossy sauce.
Plate and serve with extra cheese and a sprinkling of fresh chives. Enjoy!