| By: Lilian Le|
After dozens of people crowded the storefront of Carbone in New York for its $32 spicy rigatoni, this dish has gained infamous popularity, both in general and on platforms such as TikTok. The simplicity of this dish makes it perfect for beginners who have just started learning how to cook as a result of the pandemic.
Ingredients
Yield: 5-6 servings
Prep time: 5 minutes
Cooking time: 45 minutes
1 lb. dried rigatoni pasta
1 small onion
3-4 garlic cloves
1 28 oz. can of whole tomatoes
1 tbsp butter
2 tbsp oil
1 cup heavy cream
1 tsp red pepper flakes
1 tbsp tomato paste
1 tbsp salt (or to taste)
Parmesan cheese
Cooking Instructions
Dice the onion and mince the garlic.
Over low heat, add the butter and oil.
Sauté the onions for approximately 5 minutes or until translucent.
Raising the heat to medium, add the garlic, red pepper flakes, and tomato paste and sauté for 5 minutes.
Add the can of tomatoes and simmer for 20-30 minutes.
While the sauce is simmering, boil salted water and cook the rigatoni until it’s al dente.
Drain the pasta, reserving a cup of the pasta water.
After simmering, let the sauce cool for a few minutes before adding it into a blender, along with heavy cream.
Blend until smooth and add salt to taste.
Add the sauce and cooked pasta into the pan and cook until the desired consistency is reached, adding some of the reserved pasta water if needed.
Plate and grate the desired amount of parmesan cheese on top.
Notes
The original recipes I drew inspiration from call for tomato paste, but I think it is unnecessary and can be omitted, as I did.
This recipe yields 5-6 large portions. If served alongside a salad or vegetable, the meal could yield 7-8 portions.
The sauce can be made and stored separately in the fridge. Just don’t make the pasta and mix yet!
The original recipe calls for vodka, but this was omitted given I am too young to buy it.
For spicy food lovers, I recommend adding more red pepper flakes…perhaps a whole tablespoon.
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