Carbone Spicy Rigatoni Copycat Recipe

Carbone Spicy Rigatoni

Carbone Spicy Rigatoni, as an adventurous chef always on the hunt for new flavors to explore. The bold blend of spices and hearty pasta had me intrigued from the start. After gathering the ingredients, as I cooked, the aroma of warm spices like red pepper flakes and oregano filled my kitchen. I could sense this was going to be a robustly flavored meal. Once everything came together in the pot, I was impressed by the deep red hue the tomatoes and peppers lent the sauce.

Recipe Ingredients

  • 1 serving of hearty rigatoni pasta (about 52g uncooked weight)
  • 1-2 pinches of red pepper flakes (feel free to add more or less depending on your spice tolerance)
  • 1 plump clove of garlic, minced
  • A generous 1⁄4 cup of diced yellow onion
  • 2 tablespoons of rich tomato paste
  • 1⁄4 cup of half and half cream (I prefer this over regular cream for its subtle richness)
  • A handful of shredded Parmesan cheese
  • 1⁄4 cup of the pasta’s starchy cooking water
  • A few fresh basil leaves, chopped, for garnish

How to Make This Carbone Spicy Rigatoni Recipe

Preparing the Ingredients

  • Bring a pot of salted water to a boil for the pasta.
  • Mince the garlic and dice the onion. Measure out the remaining dry ingredients.
  • Roughly chop the fresh basil leaves and set aside.

Cooking the Pasta

  • Add the rigatoni pasta to the boiling water and cook until al dente, about 10-12 minutes. Reserve 1⁄4 cup of the starchy pasta cooking water before draining.

Making the Sauce

  • While the pasta cooks, heat a saucepan over medium. Add a drizzle of olive oil.
  • Sauté the garlic and onion until softened and fragrant, about 3 minutes.
  • Stir in the tomato paste and red pepper flakes. Cook for 1 more minute.
  • Pour in the half and half and stir to combine. Let the sauce simmer for 5-7 minutes to thicken slightly.

Assembling the Dish

  • Add the cooked and drained rigatoni back to the pot. Pour the sauce over top.
  • Toss everything together, adding pasta water as needed to loosen the sauce.
  • Remove from heat and stir in the Parmesan cheese.
  • Taste and season with extra salt and pepper if desired.
  • Serve warm, garnished with fresh basil leaves.

Serving Instructions

  • This recipe serves about 4 as a hearty main course. You can also serve smaller portions as a starter pasta.
  • For best texture and flavor, serve the Carbone Spicy Rigatoni warm straight from the pot.
  • Consider topping individual portions with extra Parmesan cheese and fresh basil leaves.
  • A simple green salad makes a nice accompaniment to balance the richness.
  • Don’t forget to offer crusty bread for soaking up every last drop of sauce.

Storage Instructions

  • Leftovers can be stored in an airtight container in the fridge for 3-4 days.
  • For the best texture, reheat gently in a saucepan with a splash of pasta water until piping hot.

Freezing Instructions

  • This recipe freezes beautifully for quick weeknight meals.
  • Allow fully cooled pasta to freeze in single-serving portions in sealed bags or containers.
  • Frozen portions will last 2-3 months.
  • To reheat, thaw overnight in the fridge or speed thaw in the microwave, then heat through on the stovetop or in the oven until hot and bubbling.

Related Dinner:

FAQs

Can I use a different pasta shape?

Yes, feel free to substitute the rigatoni for another short pasta like penne or farfalle. The sauce will coat any shape nicely.

Is this recipe spicy?

The red pepper flakes add a subtle heat, but you control the spice level. Start with 1/4 teaspoon and add more to taste. For a milder version, omit the pepper flakes altogether

Can I make it ahead of time?

Yes, you can prepare the recipe entirely ahead of time and store or freeze it. Just reheat gently on the stovetop until piping hot before serving.

What can I serve with it?

This hearty pasta is a complete meal on its own. But you could also serve with a green salad or garlic bread to balance the richness. Grated Parmesan on the side is also a nice touch.

Is the cream necessary?

You can substitute the half and half with milk or even pasta water to thin out the sauce. The cream adds richness but isn’t essential – it will still taste delicious without.

Carbone Spicy Rigatoni

Carbone Spicy Rigatoni Copycat

Carbone Spicy Rigatoni, as an adventurous chef always on the hunt for new flavors to explore. The bold blend of spices and hearty pasta had me intrigued from the start. After gathering the ingredients, as I cooked, the aroma of warm spices like red pepper flakes and oregano filled my kitchen.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 364 kcal

Ingredients
  

  • 1 serving Rigatoni, or pasta of choice
  • 1 Chili or Chili Flakes
  • 1 cloves Garlic
  • ¼ tbsp Onion (Chopped)
  • 2 tbsp Tomato paste
  • 1 tbsp Parmesan cheese
  • ¼ cup Pasta Water (Use as needed)
  • 1 Basil (For garnish)

Instructions
 

  • Bring a pot of water to a boil and cook the rigatoni pasta until al dente.
  • In a saucepan, sauté the garlic and onion until softened.
  • Stir in the tomato paste and pepper flakes. Cook for 1 minute.
  • Pour in the cream and simmer for 5-7 minutes to thicken the sauce.
  • Drain the pasta and return it to the pot.
  • Pour the sauce over the pasta and toss to coat.
  • Pour the sauce over the pasta and toss to coat.
  • Add pasta water as needed to loosen the sauce.
  • Remove from heat and stir in the Parmesan.
  • Serve warm, garnished with fresh basil.
Keyword Creamy rigatoni recipe,, homemade pasta sauce, spicy pasta sauce,, tomato cream sauce,
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.