sweater weather

spicy rigatoni vodka; slow-braised lamb ragu

Hi friends,

I’ve got two cozy recipes coming your way! First, we have my spicy rigatoni vodka, a homemade rendition of Carbone's beloved dish. It’s a delicious plate of spicy, glossy, and creamy tomato pasta, easy enough for a weeknight dinner.

For those looking to embark on an adventure, my newest weekend project is this slow-braised lamb ragu. This dish features tender lamb, tomatoes, red wine, and fragrant herbs that meld together beautifully. I love serving it with a big salad, like Via Carota’s insalata verde or my kale caesar.

Scroll down for more details, and let’s get cooking!

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Spicy Rigatoni Vodka

This copycat version of Carbone's spicy rigatoni recipe is the real deal! With a silky smooth sauce, sweet buttery onions, and a bit of heat from Calabrian chilies, it's genuinely my *favorite* vodka sauce. Over the years, I've meticulously tested and streamlined the recipe so you can recreate this iconic dish effortlessly in the comfort of your kitchen.

Grab the full recipe below. ↓

Weekend Project: Slow-Braised Lamb Ragu

This slow-cooked lamb ragu has an incredible flavor and rich sauce from simmering luxuriously tender lamb, tomato, red wine, and herbs. It's a show-stopping recipe, fit for a Sunday supper or date night, and perfect for serving with delicate ribbons of pasta.

Expert Tip

To achieve that "all-day-slow-cooked-flavor," resist the urge to stir the pot constantly. Allowing the ingredients to brown and caramelize is essential for the Maillard reaction, which builds a complex flavor profile.

Instead, step away for a few minutes and let the ingredients work their magic. This simple act of patience allows some of the best flavors to develop naturally, ensuring your dish reaches its full potential.

Get the full recipe below. ↓

That’s all for this week. Have a great weekend!

-Karishma