Copycat Carbone Spicy Rigatoni

Step 1

Sauce:

Step 2

In a large, heavy-bottomed pot over medium heat, melt butter.

Step 3

Add onions and cook, stirring often until golden brown and caramelized, 20 minutes.

Step 4

Add garlic and chiles and cook until fragrant, about 2 minutes.

Step 5

Transfer about 2 tablespoons of the cooked onion mixture to a small bowl and set aside.

Step 6

Add tomato paste to pot and cook, stirring occasionally, until thickened slightly and darkened in color, 3 minutes. Don't burn.

Step 7

Pour in hand crushed tomatoes along with their liquid and the vodka, scraping up any browned bits on the bottom of the pot.

Step 8

Bring to a simmer.

Step 9

Cook, breaking up tomatoes, until sauce has thickened and tomatoes have broken down, about 10 minutes.

Step 10

Remove from heat and stir in heavy cream until fully incorporated.

Step 11

Use an immersion blender, blend until smooth.

Pasta

Step 12

Meanwhile, add 2 tablespoons salt to a large pot of boiling water and add pasta.

Step 13

Cook until al dente according to package directions.

Step 14

Reserve 1 1/2 cups pasta water before draining.

Step 15

Drain.

Sauce

Step 16

Return sauce to a simmer over medium-low heat. Add 1/2 cup pasta water and Parmesan and stir until incorporated.

Step 17

(They add water as they are cooking a bit at a time, not all at once)

Step 18

Season to taste with salt.

Step 19

Add reserved cooked onion mixture and pasta to sauce and toss until fully coated and heated through.

Step 20

Garnish with cheese and fresh parsley.