[Liz]

Carbone's restaurant “pasta a pomodori e panna”

Carbone attributes flavor builders and texture boosters to additions like
onion soubise, good tomatoes, housemade pasta, and Calabrian chile paste.

Why then call it “spicy rigatoni vodka” instead of, say, “pasta a pomodori e panna”?

“Because that’s how people have come to know the dish.”

[Yaelle]

Looks good.

I make a good tomato sauce and keep playing off the flavors as they mellow too. I learned it in college in France (in the south they eat pasta almost daily). One rule: you can’t put in too much garlic.

[miss marmelstein]

I’m not sure about vodka sauce...I’ve never been sure about it. I do like to drink vodka though!