Carbone Spicy Rigatoni

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Ingredients:

• 1 large shallot, thinly sliced

• 2 tbsp water

• 1 tbsp calabrian chili paste

• ½ (28 oz) can of San Marzano tomatoes

• 3 tbsp heavy cream

• 1 box of rigatoni

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Instructions:

1. Add the sliced shallot to a saucepan with a few tablespoons of oil.

2. Then add water, and cook the shallots until they have softened. (Note: Do not brown the shallots - just cook until they have softened)

3. Add the chili paste, and cook for about a minute.

4. Then add ½ a can of San Marzano tomatoes, and cook the tomato sauce for 5 to 10 minutes.

5. Finish with heavy cream, and let the sauce simmer on low until your pasta is ready.

6. Cook the rigatoni for 1-2 minutes less than what is says on the package. Reserve about ½ to 1 cup of pasta water.

7. Add the cooked rigatoni directly to the sauce, and then add ½ cup of pasta water.

8. Keep mixing until the pasta is cooked through and the sauce coats each piece.

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