Spicy Carbone Pasta
I’ve been seeing this viral Carbone Spicy Pasta online and needed to give it a try. It has everything I want in a bowl of pasta. It’s creamy, spicy, rich, and really satisfying; you’re going to want to try this one out for sure!
Spicy Carbone Pasta – Building a good base.
A great pasta needs to have many things, and a proper flavour base is one of them. We start the base off with a few knobs of butter, let that melt down before introducing a few finely sliced yellow onions. The onions are a sweet aromatic that helps balance out the spice we’re going to introduce later on in the recipe.
Once the onions have caramelized and released all of their sugars, we can add a few finely chopped garlic cloves for some more aromatic kick. Let that get to know each other in the pan, and we’ll move on to the next step!
Calabrian Chilli Paste and why it’s needed.
Calabrian chilli paste is one of those ingredients we should all always have on hand. It’s not just spicy; it’s warm, bright, and zippy. It adds so much more flavour to the dish than any regular old chilli flake could.
You should be able to find it at any grocery store next to the pestos. But if not, your local Italian specialty store is bound to carry it or something very similar.
When you add it to the pan, the extra liquid should sizzle, and it should release an incredible, spicy, and peppery smell that just can’t be replaced!
Spicy Carbone Pasta: Picking Your Tomatoes
It can almost be daunting to stand in the grocery store and look for the right type of canned tomatoes; there are so many types.
This recipe calls for whole tomatoes, San Marzano if you can find them. There is something about a whole tomato that allows it to keep much of its flavor compared to diced or even crushed tomatoes.
When you add them to the pot, make sure to spend some time and crush them up. The flesh is super soft, so with a little mash and some time in a hot pot, they’ll cook down into a beautiful, flavourful sauce for this Spicy Carbone Pasta.
Other pasta recipes to check out!
If you liked the sound of this Spicy Carbone Pasta, here are a few other recipes to check out!
Ingredients:
- 3 tbs Butter
- 2 small Yellow Onions thinly sliced
- 3 cloves Garlic minced
- 2 tbs Calabrian Chili Paste
- 1 796ml Whole Canned Tomatoes with juice
- 2/3 cup Heavy Cream
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 8oz Cooked Pasta and shape, I like conchinglie or rigate
- 1 cup Reserved Pasta Water
- Chili flakes optional garnish
- Parmesan Cheese optional garnish
Instructions:
- Start by heating a large pan or pot over medium heat, add in 3 tbsp of butter and gently melt. Once melted, add two thinly sliced yellow onions and sauté for 4-5 minutes or until caramelized and starting to brown.
- Once browned, add in three cloves of finely minced garlic. Allow to cook down for 2-3 min. Next add in 2 tbsp of Calabrian Chilli Past and mix well. All the chilli paste to cook down for 3-4 min. Next, add in 2 tbsp of Calabrian Chilli Paste and mix well. Allow the chilli paste to cook down for 3-4 minutes.
- Next, add in 1x 796ml can of whole tomatoes, along with the juices from the can. With a wooden spoon, break up the tomatoes as finely as you can. Allow your pot to simmer for 5-6 minutes.
- Add in 2/3 cup of heavy cream along with a pinch of salt and fresh pepper. Mix well to combine. Add in your reserved pasta water and mix well. Allow your sauce to slightly thicken, about 2-3 min.
- Toss in your cooked pasta, mix to fully coat each pasta. Garnish with red chili flakes, grated Parmesan cheese, and freshly cracked black pepper.
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