There’s a reason Carbone’s rigatoni is so iconic: it’s rich, creamy, and just the right amount of spicy — one of those pasta dishes you want to dive into with a fork. The catch is getting a reservation at Carbone in New York. We didn’t want to wait, so we developed our own version of this classic that delivers the same comforting, spicy flavor at home.
This recipe uses a few simple ingredients and comes together quickly. The sauce starts with tomato paste that is cooked down for depth, then enriched with heavy cream and Calabrian chilis for heat and character. A splash of vodka is added to deglaze the pan and lift the tomato flavor; omit it if you prefer not to cook with alcohol.
We enjoy this dish year-round, and one of the textures that rounds out the full Carbone experience is finishing with a sweet treat. Carbone serves rainbow cookies after the meal, and they’re a favorite of ours. If you love rainbow cookies too, try our recipe to complete the experience.
Carbone rigatoni — ingredient notes
- Pasta: Carbone uses a slightly rounded rigatoni. We used a smaller version called lumachini here, but any tube-shaped pasta with a wide center will work.
- Vodka: The vodka adds brightness when you deglaze the pan, but you can omit it if you avoid alcohol.
- Parmesan: For best results, use freshly grated Parmigiano-Reggiano rather than pre-grated cheese, which often contains anti-caking agents.
Keys to perfect results
- Pasta doneness: Cook the pasta very al dente — it will finish cooking in the sauce and absorb flavor.
- Fresh cheese: Freshly grated parmesan melts better and gives a cleaner, richer flavor than pre-grated cheese.
- Pasta water: Reserve some starchy pasta water to loosen and thicken the sauce; it helps the sauce cling to the pasta.
- Adjust the heat: Calabrian chilis provide the signature spice. Add more or less to taste, but a small amount adds essential flavor even if you prefer mild heat.
Carbone Rigatoni
Ingredients
- 1 pound pasta lumachini or rigatoni
- 2 tablespoons olive oil
- 1/2 yellow onion finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 2 tablespoons chopped calabrian chilis
- 4 cloves garlic minced
- 6 oz tomato paste
- 1/2 cup vodka
- 1/2 cup pasta water
- 3 tablespoons butter
- 1/2 cup grated parmesan
- 1 cup heavy cream
Instructions
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Bring a large pot of salted water to a boil and cook the pasta until very al dente. Reserve 1/2 cup of the starchy pasta water before draining.
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In a large skillet or wide pot over medium heat, warm the olive oil. Add the chopped onion and cook 3–5 minutes until softened. Add the garlic, chopped Calabrian chilis, salt, pepper, and oregano; cook another 2 minutes.
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Stir in the tomato paste and cook, stirring constantly, for about 3 minutes to caramelize and deepen the flavor. Add the vodka to deglaze the pan and let it cook off for about 1 minute. Stir in the heavy cream, then add the reserved pasta water and simmer for 2 minutes to meld the sauce.
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Remove from heat and stir in the butter and grated parmesan until smooth. Add the drained pasta, toss to coat, and let it finish cooking in the sauce for a minute or two. Serve immediately.
