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COPY CAT SPICY VODKA RIGATONI
cook:
1 h
434,517 views Recreate the famous spicy vodka rigatoni from Carbone in NYC right in your own kitchen!
6 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Sauce
1 large onion, finely grated or chopped
4 garlic cloves, minced
¼ cup olive oil
1 (4.5 oz) tube double concentrate tomato paste
1 tbsp Calabrian chilies, finely chopped
¼ cup vodka
1 (28 oz) can whole peeled tomatoes
3 a few fresh basil leaves
kosher salt, to taste
For the Rigatoni
1 lb Mezzi rigatoni
kosher salt, as needed
1 cup pasta water & as needed
Spicy Vodka Sauce
1 cup heavy cream
2 - 4 tablespoons butter
sprinkle of Pecorino Romano cheese
TOOLS
Babish Chef’s knife
cheese grater
food prep gloves, optional
Babish cutting board
Babish Dutch oven
Babish measuring cups and spoons set
wooden spoon
immersion blender, optional
strainer
Babish stock pot
DIRECTIONS
1.
For the Spicy Vodka Sauce
1.
Begin by grating the onion and chopping the garlic.
1 large onion, finely grated or chopped
4 garlic cloves, minced
Babish Chef’s knife
Babish cutting board
2.
Then, in a large Dutch oven over medium heat, add the olive oil, garlic, onion and salt.
¼ cup olive oil
garlic cloves, minced
large onion, finely grated or chopped
kosher salt, to taste
Babish Dutch oven
Babish measuring cups and spoons set
3.
Stir to combine, then cook until the onions begin to slightly darken around the edges and turn translucent, about 6-8 minutes.
Babish Dutch oven
wooden spoon
4.
Add the tomato paste and stir to caramelize and combine it with the aromatics. Reduce the heat to medium low and stir frequently to prevent the tomato paste from burning.
1 (4.5 oz) tube double concentrate tomato paste
Babish Dutch oven
wooden spoon
5.
Add the Calabrian chilies and cook until fragrant, 1-2 minutes.
1 tbsp Calabrian chilies, finely chopped
Babish Chef’s knife
food prep gloves, optional
Babish cutting board
Babish Dutch oven
wooden spoon
6.
Cook for 5-8 minutes, or until the tomato paste is a dark red brick color.
Babish Dutch oven
wooden spoon
7.
Carefully add the vodka, then scrape any browned bits from the bottom of the pan into the sauce. Allow the vodka to cook off 95% of the way.
¼ cup vodka
Babish measuring cups and spoons set
Babish Dutch oven
wooden spoon
8.
Once the vodka is mostly cooked off, add the whole peeled tomatoes, crush with a wooden spoon, add a few basil leaves, and season with salt.
1 (28 oz) can whole peeled tomatoes
3 a few fresh basil leaves
kosher salt, to taste
Babish Dutch oven
wooden spoon
9.
Optionally blend using an immersion blender until mostly smooth. Then cover with a lid and let simmer for about 30 minutes.
For the Sauce
immersion blender, optional
Babish Dutch oven
10.
For the Spicy Vodka Rigatoni
1.
Meanwhile, bring a large pot of water to a boil and season with salt. Add the pasta and cook to al dente, according to the package directions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
kosher salt, as needed
1 lb Mezzi rigatoni
1 cup pasta water & as needed
Babish stock pot
strainer
Babish measuring cups and spoons set
2.
After 30 minutes of simmering the sauce, add the heavy cream and ½ cup of pasta water to the pot. Stir to combine and bring to a gentle simmer.
1 cup heavy cream
½ cup pasta water & as needed
For the Sauce
Babish Dutch oven
wooden spoon
3.
Increase the heat to medium and gently fold the pasta into the sauce.
For the Sauce
For the Rigatoni
Babish Dutch oven
wooden spoon
strainer
4.
Bring back up to a simmer and add butter. Cook for 2 minutes, or until the pasta has absorbed some of the sauce and turns glossy.
2 - 4 tablespoons butter
Babish Dutch oven
wooden spoon
5.
Divide equally onto 6 plates and serve immediately with a sprinkle of Pecorino Romano cheese.
of Pecorino Romano cheese
cheese grater
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