carbone

This irresistibly spicy, tangy, and creamy pasta dish is as close as you can get to the original Spicy Rigatoni Vodka from world-famous Carbone

Carbone Spicy Rigatoni Vodka

For the onion soubise:

unsalted butter

yellow onions, thinly sliced*

water

Salt

For the spicy rigatoni vodka:

whole San Marzano tomatoes, hand crushed (drain the liquid

salt (more

sugar

extra virgin olive oil

tbsp. Calabrian chili paste (more to taste)

vodka

heavy cream**

rigatoni

For his cherry pepper ribs recipe, Mario Carbone slow-cooks brined pork spareribs, finishes them over the grill, then tops them with a mix of fresh and pickled hot cherry peppers for an Italian American riff on a BBQ classic.

Carbone’s Cherry Pepper Ribs

salt

lemon,

garlic head,

black peppercorns

1¾ tsp. crushed red chile flakes

4-lb. pound rack spare ribs

fennel seed

1½ tsp. crushed red chile flake

brown sugar

garlic powder

onion powder

oregano

olive oil,

red wine vinegar

cherry

cabbage

To a large pot over high heat, add 2 quarts water and the salt and sugar. Bring to a boil, remove from the heat, and stir until the salt and sugar have dissolved. Add 2 quarts cool water, the lemon and garlic halves, and the black peppercorns and chile flakes, then transfer the brine to a large enough container in which to submerge the meat. Add the ribs to the brine, cover tightly, and refrigerate for at least 6 and up to 24 hours.

Meanwhile, make the spice rub: In a spice grinder or small food processor, grind the fennel seeds and chile flakes to a fine powder. Transfer to a small bowl, stir in the brown sugar, garlic and onion powders, and oregano, and set aside.

Make the roasted garlic glaze: Preheat the oven to 300°F. To a small ovenproof pot or baking dish, add the olive oil and garlic, adding more oil as needed to fully submerge the cloves. Cover tightly with a lid or aluminum foil and bake until the garlic is golden and very tender when poked with a fork, about 1 hour.

Carefully remove the pot from the oven and set it aside to cool to room temperature. Transfer the garlic cloves to a cutting board and, using a chefs knife, smash and chop to a fine paste. Reserve both the garlic paste and the garlic-infused oil.

In a small pot over medium heat, stir together the sugar and red wine vinegar. Cook, stirring frequently, until the liquid has reduced in volume by half and is thick enough to coat the back of a spoon. Remove from heat, cool slightly, and stir in the roasted garlic paste. Set the glaze aside.

Cook the ribs: Turn the oven down to 275°F. Arrange a few long layers of plastic wrap over a large work surface. Transfer the ribs to the plastic wrap, discarding the brine. Sprinkle the spice rub all over the rack, turning a few times to completely coat. Wrap the plastic up and around the ribs tightly, then wrap tightly in aluminum foil.

Transfer the packet of ribs to a large rimmed baking sheet and bake until the meat is tender when poked with a knife, but not yet falling off the bone, about 2½ hours. Remove the tray from the oven and set aside without unwrapping until cool enough to handle, 15–20 minutes.

Meanwhile, preheat a grill, grill pan, or broiler to cook over (or under) medium heat.

Working over the baking sheet to catch any accumulated juices, remove and discard both the foil and the plastic wrap. Pat the cooked ribs dry with paper towels and transfer to a clean, dry cutting board.

Using a sharp chefs knife, cut straight down between each bone to divide the rack into individual ribs. Brush each rib lightly with the reserved garlic-infused oil. If finishing under the broiler, arrange the ribs in a single layer on a dry baking sheet.

A few minutes before you plan to serve the ribs, grill or boil them, turning occasionally, until lightly browned all over, about 10 minutes. Brush generously with the reserved glaze and continue cooking until the glaze is sticky and lightly caramelized, 5–7 minutes more. Transfer to a platter, top with fresh and pickled chiles, and serve the cherry pepper ribs hot, with coleslaw or shredded cabbage on the side, if desired.

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Carbone Spicy Rigatoni Vodka

Carbone’s Cherry Pepper Ribs

Top 2 carbone recipes from across the web

The most viewed carbone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carbone Spicy Rigatoni Vodka

Carbone’s Cherry Pepper Ribs

The most viewed carbone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine