This article is written by a student writer from the Spoon University at NYU chapter.

Have you ever tried Carbone’s legendary Spicy Rigatoni Alla Vodka pasta? If not, you’re missing out. But what’s that, you say? It’s impossible to get a reservation? Sadly, this is true. Everyone and their mother seems to have heard about the legendary Spicy Rigatoni, and you find yourself e-mailing them over and over or waiting until 12am one month in advance. The struggle is real.

Luckily, we’ve figured out how to make Carbone’s legendary Spicy Rigatoni alla Vodka right in our own kitchen, which you can enjoy from the comfort of your own home sans reservations. If you’ve never tried the pasta, tick Carbone off your “restaurants to try” list because this recipe will take you right there!

All the ingredients are from Eataly, just because we have to stay on brand. But, feel free to use your favorite pasta brand because the sauce is what we’re really after.

Spicy Rigatoni Vodka

Difficulty:BeginnerPrep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesServings:3 servings

Instructions

Before cooking, grate the garlic and parmesan in two seperate bowls.
Heat the olive oil in a large pan, and after a few seconds, add grated garlic. Meanwhile, boil the pasta water in a large pot.
After 3 minutes, add tomato paste and mix the ingredients together until the tomato paste is cooked well and simmering
Add heavy cream and crushed chili flakes. Stir everything together until all the ingredients are mixed evenly.
Once water is boiling, add salt and 1 pound of pasta (for 3-4 people)
Keep stirring the sauce until thickened
Once pasta is al dente, drain the water
Add unsalted butter to the pasta and incorporate gently
Add pasta to the large pan with the sauce and keep stirring
Mix until evenly coated and serve immediately! Garnish with grated parmesan to taste.