Carbone’s Spicy Rigatoni Recipe

The best Carbone's Spicy Rigatoni Recipe

Carbone’s Spicy Rigatoni Recipe

Carbone’s spicy rigatoni recipe will take you back to your memories of good, comforting meals from family and friends. With the help of Carbone, this dish’s simple ingredients – including no-soak pasta, canned green beans, and canned red kidney beans – cook in a flash. Don’t let the recipe fool you; it is still packed with flavor! This content is presented by The Fuzz Daily.

What is Carbone’s Spicy Rigatoni Recipe?

Carbone’s Spicy Rigatoni Recipe is a popular pasta dish from Italy. The dish is made with rigatoni pasta, spicy red sauce, and mozzarella cheese. The recipe was created by Carbone restaurant in New York City in the 1970s.

History of Carbone’s Spicy Rigatoni Recipe

The story of Carbone’s Spicy Rigatoni Recipe begins with its creator, Antonio Carbone. Antonio is a native of Italy and has been cooking for over 30 years. He is best known for his signature rigatoni dish, which he describes as “very spicy.”

Carbone’s Spicy Rigatoni Recipe was originally created as a way to add some heat to the restaurant’s menu. Over time, it became a popular dish on its own and is now available nationwide. It is made with rigatoni pasta, cream, garlic, and spices. Some people say that the sauce is intense, but others find it delicious.


– 1 lb rigatoni pasta

– 1/2 cup olive oil

– 1 large onion, diced

– 3 cloves garlic, minced

– 2 tsp crushed red pepper flakes

– 1 (28 oz) can of crushed tomatoes

– 1/4 cup tomato paste

– 1/2 tsp salt

– 1/2 tsp black pepper

– 2 cups beef broth

– 2 tsp sugar

– 1/4 cup chopped fresh parsley


Carbone’s Rigatoni Recipe is a must-try dish for any pasta lover. The dish is made with spicy Rigatoni and a rich tomato sauce. The Rigatoni is cooked in a simple tomato sauce, which makes it incredibly flavorful and delicious.

  1. Cook the Rigatoni according to the package directions. Drain and return it to the pot.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper flakes and cook for an additional minute.
  3. Add the canned tomatoes, tomato paste, salt, and black pepper and bring to a simmer. Add the beef broth and sugar and bring to a boil. Reduce the temperature to low and simmer for 30 minutes.
  4. Add the Rigatoni to the skillet and toss to combine. Cook until heated through, about 5 minutes. Sprinkle with fresh parsley and serve.

Cooking Tips

There are a few tips for cooking Rigatoni that can make it a bit more delicious.

  1. Preheat your oven to 375 degrees Fahrenheit. This will help to cook the pasta evenly and prevent it from sticking to the pan.
  2. Pour a layer of sauce over the pasta in your pan, then top with cheese and Italian sausage. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  3. Add another layer of sauce, then sprinkle on some chopped onions and garlic. Bake for an additional 10-15 minutes, or until the onions are softened and the garlic is fragrant.
  4. Serve Rigatoni warm, topped with grated Parmesan cheese and a drizzle of olive oil, if desired. Enjoy!

Restoring and Cutting the Recipe in Half

Carbone’s Spicy Rigatoni Recipe is a dish that can be quite daunting, but it doesn’t have to be. This recipe is made up of simple ingredients and can be easily restored and cut in half.

First, you must start boiling the Rigatoni according to the package directions. Once it is boiled, you will want to add the sauce. For this recipe, we recommend using either a jar of marinara or a sauce made from canned crushed tomatoes. Once the sauce is added, you will want to stir everything together and cook until the pasta is tender.

If you would like to make this dish even simpler, you can simply substitute the Rigatoni for macaroni noodles. Just be sure to follow the package instructions for boiling them first.

Finally, when the pasta is done cooking, you will want to add the cheese and any other desired toppings. For this recipe, we recommend adding grated Parmesan cheese and chopped fresh parsley. Serve warm and enjoy!