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Quick Spicy Carbone’s Pasta Recipe

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A bold and creamy spicy pasta inspired by Carbone’s, ready in just 15 minutes using simple pantry staples. Perfect for busy weeknights when you want a comforting, flavorful meal without the fuss.

Ingredients

Scale
  • 8 oz (225 g) spaghetti or linguine, cooked al dente
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 to 2 teaspoons red chili flakes
  • 1 can (14 oz/400 g) crushed San Marzano tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons white wine (optional)
  • ¼ cup (60 ml) heavy cream
  • ½ cup (50 g) Parmesan cheese, finely grated
  • A handful fresh basil, torn roughly
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) spaghetti and cook according to package directions until al dente, about 8–9 minutes. Reserve ½ cup (120 ml) pasta water before draining.
  2. While the pasta cooks, heat 2 tablespoons olive oil over medium heat in a large skillet. Add 4 thinly sliced garlic cloves and sauté for about 1–2 minutes until fragrant and golden but not burnt, stirring frequently.
  3. Sprinkle in 1 to 2 teaspoons of red chili flakes depending on your preferred heat. Stir into the garlic oil for about 30 seconds to bloom the spice.
  4. Pour in 1 can (14 oz/400 g) crushed San Marzano tomatoes and add 1 tablespoon tomato paste. Stir well to combine. If using, splash in 2 tablespoons white wine and let simmer for 2 minutes to reduce slightly.
  5. Reduce heat to low and let the sauce simmer gently for about 5 minutes, stirring occasionally. Add reserved pasta water a tablespoon at a time if the sauce becomes too thick.
  6. Slowly stir in ¼ cup (60 ml) heavy cream, then ½ cup (50 g) grated Parmesan cheese. Stir until melted and the sauce turns a luscious pink-orange hue. Season with salt and freshly ground black pepper to taste.
  7. Add the drained pasta directly into the sauce pan. Toss to coat every strand evenly, adding reserved pasta water as needed to loosen the sauce.
  8. Tear a handful of fresh basil leaves and scatter over the pasta. Give one last gentle toss before serving.

Notes

Do not overcook the pasta; al dente is best. Be careful not to burn the garlic as it turns bitter. Adjust chili flakes to taste and add cream gradually to balance heat. Save some pasta water to loosen the sauce for perfect coating. Use good quality olive oil and San Marzano tomatoes for best flavor. For dairy-free, substitute heavy cream with coconut or cashew cream and use vegan Parmesan. Freezing is not recommended due to cream content; store pasta and sauce separately if needed.

Nutrition

Keywords: spicy pasta, Carbone’s pasta, quick pasta recipe, easy Italian dinner, creamy spicy sauce, weeknight dinner

Find it online: https://emacrave.com/quick-spicy-carbones-pasta-recipe-15-minutes-easy-homemade/