Pasta Carbone Recipe
Fresh rigatoni, Calabria peppers, creamy vodka tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot of salted boiling water, cook the fresh rigatoni according to package instructions until al dente. Drain and set aside.
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped Calabrian peppers, sautéing until fragrant, about 2-3 minutes.
Make the Sauce
Pour in the crushed tomatoes and vodka. Stir well and let it simmer for about 5 minutes, allowing the alcohol to cook off.
Add Cream
Lower the heat and stir in the heavy cream. Mix until the sauce is creamy and well combined. Season with salt and black pepper to taste.
Combine Pasta and Sauce
Add the cooked rigatoni pasta to the sauce, tossing gently to combine and heat through.
Serve
Serve hot, garnished with grated Parmesan cheese and fresh basil.