Here is something hot and spicy for you right before Valentine’s Day! It’s my vegan version of Carbone’s famous spicy rigatoni. I have never been to the restaurant but I have bought their bottled sauce when I am too tired to make my own.
The key to this dish is Calabrian chilis. A favorite ingredient of Bobby Flay, one of my culinary inspirations, Calabrian chilis are a great way to add a delicious level of fruity heat and style to a dish. I keep big jar of them in the fridge because we love to add them to almost everything – on top of mac and cheese or tofu or beans! This pasta dish is so easy and delicious you can make it for a weeknight meal or even for a course at your next dinner party.
Spicy Penne à la Carbone
Ingredients
- 8 oz penne, rigatoni or your favorite pasta shape
- 2 tablespoons vegan butter
- 8 shallots, thinly sliced
- 4 cloves garlic, pressed or minced
- 1 tube tomato paste
- 1/4 cup Calabrian chilis
- 1 cup cashew cream
- Pasta water, as needed
- Salt, to taste
- 1 tablespoon vegan butter, to finish
Instructions
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Get the pasta going.
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Heat a big pan with sides and melt the butter. Add the onions and sauté until they start to soften. Add the garlic and stir, cooking for a minute or two.
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Add the tomato paste and cook out for a minute. Season with salt.
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Add the Calabrian chilis and stir into the onion mixture.
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Add the cashew cream and enough water to thin it out to a nice creamy consistency, adding more water, if necessary.
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When the pasta is ready, drain, reserving some water, in case you need it. Add the pasta to the sauce. Finish with a tablespoon of butter. Serve and enjoy!