SERVES 6-8

Ingredients

Parcheggio Passata Sauce

4 cans best-quality San Marzano tomatoes
3-4 fresh basil stems
1 whole garlic bulb
1 cup high-quality extra virgin olive oil

Rosé Sauce alla Carbone

1 medium-large white onion, diced
1 red finger chili, seeded and chopped
8 large pieces of red bell peppers, roasted, peeled and seeded
4 cloves garlic, thinly sliced
2 fresh bay leaves
2 L of passata sauce (this was made in the first step)
1 cup 35% cream
½ cup high-quality extra virgin olive oil
Salt and pepper to taste

To Finish

1 package (1lb) of best-quality dry rigatoni (tip: the better quality the packaging, the better quality the pasta)
1 cup mascarpone cheese
½ cup unsalted butter
1 handful fresh basil leaves, washed
1 L of your lovely rosé sauce made in the second step, plus more if you like

Method

Parcheggio Passata Sauce

1. Begin by peeling the garlic, slicing it as thinly as possible. Think “Goodfellas” prison garlic.
2. Open the cans of tomatoes and pass them through a food mill to remove seeds and skins. If you don’t have a food mill, lightly purée the tomatoes, leaving some texture.
3. In a large pot over medium heat, sauté the garlic in the extra virgin olive oil.
4. When the garlic is very soft and translucent, add the tomatoes. Season with salt to taste.
5. Bring the garlic and tomatoes to a simmer for 5-10 minutes, and then drop the basil in.
6. Cover the pot with a lid, and take it off the heat.
7. Allow the sauce to steep for 15-20 minutes, and then place in the fridge to chill.

Rosé Sauce alla Carbone

1. In a large pot, sauté the onion and garlic in the extra virgin olive oil until very soft.
2. Add the chilies and roasted peppers and sauté for a few more minutes.
3. Add the passata sauce and bay leaves, season with salt and pepper, and bring to a simmer.
4. Simmer for 20 minutes.
5. Add the cream and simmer another 5 minutes.
6. Remove the bay leaves and take off the heat.
7. In a blender, and in small batches, puree the sauce until it is very, very smooth. The texture should be velvety and extremely fine.
8. Adjust seasoning if needed.

To Finish

1. Bring a large pot of water to a rolling boil, and season liberally with salt.
2. In a second pot, warm your rosé sauce slowly.
3. Cook the pasta. Important: if the package says to cook for 10-12 minutes, only cook it for 8-10. You’ll be finishing the pasta in the sauce.
4. When the pasta is almost cooked, whisk in the mascarpone and butter into the rosé sauce.
5. Ladle a bit of pasta water into a bowl and set aside, then drain your pasta.
6. Add the pasta to the rosé sauce.
7. Cook the pasta in the sauce for a couple of minutes, adding a splash of the reserved pasta water if the sauce gets too thick.
8. The texture should be soft, silky, velvety and smooth.
9. At the last moment, throw in the handful of basil leaves. You don’t have to tear them up or chop them.
10. Serve with plenty of grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil.

Bon appetit!