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.