Copycat Carbone’s Spicy Pasta: A Pressure Cooker Treat
A creamy, spicy pasta inspired by Carbone’s signature dish, made quickly in a pressure cooker for intense flavor with minimal effort.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 16 ounces Cavatappi noodles cooked according to package instructions
- 3 tablespoons Olive oil to warm up the sauce base
- 3 teaspoons Garlic minced
- 1 can (6 ounces) Tomato paste for deep flavor
- 2 cups Heavy whipping cream
- 1 teaspoon Kosher salt balances bold flavors
- 1 teaspoon Black pepper adds a little bite
- 2 teaspoons Red pepper flakes for heat
- 1 cup Reserved pasta water to adjust sauce consistency
- Fresh parsley for garnish
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat until it sizzles.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 3-4 minutes until deepened in color.
- Pour in heavy whipping cream and stir until the sauce is smooth and creamy.
- Season with kosher salt, black pepper, and red pepper flakes. Simmer for 8-10 minutes, stirring occasionally.
- Add reserved pasta water gradually until desired saucy consistency is reached.
- Gently mix in cooked cavatappi noodles and toss to coat.
- Cook for an additional 2-3 minutes to heat through and combine flavors.
- Garnish with fresh parsley and serve hot.
Notes
Store leftovers in an airtight container. Refrigerate for up to 4 days or freeze for later. Add cream or reserved pasta water when reheating to freshen the consistency.