Spicy vodka rigatoni with a from-scratch sauce (Carbone recreation)

Grate one large onion and chop garlic. Cook both in about a tablespoon of olive oil in a large dutch oven over medium heat until they start to brown.

Add a whole 4.5 oz tube of tomato paste; let it caramelise to a dark brick red. Add about a tablespoon of pickled Calabrian chili.

Add about a quarter cup of vodka to deglaze, scraping up the fond, and cook until it is about 95 percent cooked off.

Add a 28 oz can of whole peeled tomatoes and crush them with a wooden spoon. Add a couple of basil leaves and a heavy pinch of salt.

Blitz with an immersion blender, cover and simmer on low about 30 minutes.

Cook a pound of meze rigatoni in heavily salted water about 8 minutes, short of the usual 10 to 12, since it finishes in the sauce.

Stir about a cup of heavy cream into the sauce, then a little pasta water, about a ladleful.

Add the pasta and stir so it absorbs and cooks in the sauce.

Finish with about three tablespoons of butter for a glossy finish.

Plate and sprinkle with pecorino Romano.