Name: New York, NY, Spicy Rigatoni
Yield: Makes 4-6 servings
Cuisine: American
Ingredients: 1½ cups (12 fl oz/350 ml) heavy cream; ¼ cup (2 fl oz/60 ml) vodka; 1 lb (450 g) mezzi rigatoni or other short pasta; ⅔ cup (6 oz/170 g) tomato paste; 2 tablespoons crushed Calabrian chile; 4 tablespoons (2 oz/60 g) unsalted butter, cut into 4 pieces; Kosher salt and freshly ground pepper; 3 cloves garlic, minced; 2 shallots, finely chopped; 3 tablespoons extra-virgin olive oil; 1½ cups (6 oz/170 g) grated Parmesan cheese, plus more for serving

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Is there anything better than a warm bowl of saucy noodles? The answer, in our Test Kitchen, is a firm no! This recipe was inspired by the iconic dish at Carbone, a staple New York eatery, and is the perfect balance of sweet tomato and spicy Calabrian chile. We suggest using mezzi rigatoni, a slightly smaller, curved version of the classic pasta shape, as it provides better pockets for trapping the wonderfully flavorful yet wildly simple sauce.