First of all, before I get any backlash from die hard Carbone fans, this is not the actual Carbone Spicy Rigatoni recipe, hence the phrase my version. Not only is this not the actual recipe, it doesn’t look anything like the copycat recipes you’ll find on the internet. At this point, you may be asking yourself what gives me the audacity to mention Carbone at all in the recipe title, to which the answer is simple: the taste. The MVP of this recipe is the miso paste. If you’re not used to cooking with miso in non-traditional sense, you might think that including this ingredient seems weird, but once you taste this sauce, you’ll be a miso lover for life.
My Version of Carbone’s Spicy Rigatoni
Serves 4
Ingredients:
1 sweet yellow onion, diced
5 cloves garlic, minced
1 tbs olive oil
2 tbs tomato paste
1 tbs white miso paste
1/3 cup red wine
1 28oz can chopped tomatoes
1-2 tsp red chili flakes
½ tsp ancho chili powder or regular chili powder
3 tbs heavy cream
Freshly grated parmesan
1 box pasta of your choice (I used Sfoglini’s cascatelli in my video)
Preparation:
Place a large sauté pan over medium heat, Add the olive oil and the onions and stir so that the onions are evenly coated. Reduce heat to medium low and continue cooking, stirring occasionally, until onions are slightly golden and translucent (about 5 minutes). Add the garlic to the pan and mix thoroughly. Sauté until the garlic is just fragrant, about 1-2 minutes, but not browned. Add the tomato paste, miso paste, chili flakes and chili powder and stir to combine well, pressing down with the back of a wooden spoon to distribute the paste evenly in the pan. Cook until the paste darkens slightly. Turn the heat to medium high and add the wine. Stir well with a wooden spoon, releasing any of the paste mixture that may have been sticking to the pan. Continue to cook on medium high until the mixture thickens. Add the chopped tomatoes and their juices and then fill the can halfway with water and add that as well. Season well with salt and stir to combine. Bring the sauce to a boil and then reduce to a simmer over the lowest heat. Cover with a lid and continue to cook for one hour.
Set a large pot of well salted water* over high heat. Once the water is boiling, add pasta and cook to al dente. BEFORE YOU STRAIN the pasta, using a heat proof measuring cup, carefully scoop ½ cup pasta water from the pot and reserve.**
Remove the lid from the sauce. Cook the sauce at medium heat for 5 minutes, stirring occasionally, until it thickens slightly and no longer looks watery. Carefully transfer the sauce into a blender. Blend until smooth and return the sauce back to the sauté pan over the lowest heat. Add the cream and stir until no white streaks remain. Taste and season with salt and chili powder as necessary. Add the strained pasta and stir well, making sure each piece is coated. If the sauce has gotten too thick and seems a bit dry, add a bit of the reserved pasta water until desired consistency is achieved. Serve with freshly grated parmesan.
* Use at least a tablespoon of salt - don’t be scared!
** If you are saving left over pasta with sauce in the refrigerator, drizzle some of the reserved pasta water over it before refrigerating. This will prevent the pasta from drying out when reheated.
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