Debug

[6 - 8] [Music] hello there welcome back to another

[8 - 9] hello there welcome back to another episode of anything with albino where

[9 - 11] today we're going to be attempting to

[11 - 14] create the famous spicy vodka ratoni

[14 - 16] from Carbone a very well-known

[16 - 17] restaurant here in New York City a lot

[17 - 19] of people visit this restaurant for this

[19 - 21] signature dish so I thought it' be fun

[21 - 23] to try and recreate what it might be

[23 - 25] like and to investigate why this dish is

[25 - 27] so so good now the cool thing is that

[27 - 29] because this dish is so popular Carbone

[29 - 31] actually the themselves have launched

[31 - 33] their own Jarred sauce a spicy vodka

[33 - 35] sauce where they all you have to do is

[35 - 36] add a few ingredients and you can

[37 - 38] hopefully replicate the taste of this at

[38 - 40] home this one's going to be fun so let's

[40 - 43] go ahead and get started I want to thank

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[72 - 75] babish so one fun fact is that this

[75 - 76] particular jar sauce the Carbone sauce

[76 - 78] ranked pretty high in Andrew's video

[78 - 80] where he taste tested a lot of different

[80 - 82] Jarred pasta sauces so I think that's a

[82 - 84] really good sign on the jar gives you a

[84 - 85] little description of the restaurant and

[85 - 88] also the ingredients list all things

[88 - 89] that seem pretty pretty cool to me no

[89 - 91] Pres preservatives just good stuff so

[91 - 92] we're going to be using that as kind of

[92 - 94] a reference for what we should be using

[94 - 97] in our version of the sauce now keep in

[97 - 98] mind that this Jarred version tells you

[98 - 100] to add cream at home so we're going to

[100 - 102] be adding cream into our sauce as well

[102 - 103] all right let's go ahead and get started

[103 - 105] we're going to take one large onion I'm

[105 - 107] going to grate that and chop up some

[107 - 109] garlic in a large Dutch oven over medium

[109 - 111] heat I'm adding in the onion and the

[111 - 113] garlic and about a tablespoon of olive

[113 - 115] oil maybe a little bit more as it's

[115 - 116] getting to stick a little bit this is

[116 - 117] going to get cooked until they're

[117 - 119] starting to Brown and then we're going

[119 - 121] to add Our tomato paste for like a whole

[121 - 124] tube 4.5 oz throw that in let that de

[124 - 125] glaze a little bit and caramelize and

[125 - 127] start to get a nice color throughout so

[127 - 129] we found a collap and chili that was

[129 - 131] already pickled in a jar that seemed

[131 - 132] pretty good quality so throw that in

[133 - 134] about about a tablespoon to give it a

[134 - 136] nice kick or so once it's a nice dark

[136 - 137] red brick color we're going to carefully

[137 - 139] add some vodka about 1/4 cup just to De

[140 - 141] glaze kind of scrape any of the fond

[141 - 143] Left Behind from the sauce once the

[143 - 146] Vodka 95% cooked off going to go ahead

[146 - 150] and add in our Tomatoes about 128 Oz of

[150 - 151] whole peeled Tomatoes going to crush

[151 - 153] these open with a wooden spoon I kind of

[153 - 154] feel like when you use the whole ones

[154 - 156] you get them fresher flavor although I

[156 - 158] could be wrong but it feels better now

[158 - 160] after that I added some basil just a

[160 - 161] couple leaves of that in there seasoned

[161 - 163] with a good heavy pinch of salt and then

[163 - 164] I like to use an immersion blender to

[164 - 166] Blitz the sauce together cuz I think

[166 - 167] that helps the cooking process by

[167 - 170] helping break things down earlier then

[170 - 171] we're going to cover this with a lid and

[171 - 173] let this simmer for about 30 minutes or

[173 - 175] so in quite of a low heat all right on

[175 - 177] to the pasta now I think Carbone makes

[177 - 178] their pasta by hand although I can't

[178 - 181] really confirm this but pasta is less of

[181 - 182] the traditional rigatoni that one might

[182 - 183] be familiar with it's kind of like a

[184 - 185] shorter rigatoni that's wider that's a

[185 - 187] little curved at the edge so we found

[187 - 189] these nice dried ones called me ratoni

[189 - 190] whole pound of this in some heavily

[190 - 192] salted water cook for about 8 minutes or

[192 - 194] so so pretty short of the typical

[194 - 196] recommended 10 to 12 minutes because

[196 - 197] this is going to also cook and absorb a

[198 - 199] lot of that sauce later all right once

[199 - 201] our pasta is pretty much ready to go

[201 - 203] we're going to take our sauce and our

[203 - 205] cream which is about 1 cup of heavy

[205 - 207] cream or so stir that in and kind of

[207 - 208] admire those beautiful ribbons of white

[208 - 211] turning into a nice pale pink red orange

[211 - 212] color that's kind of my favorite part

[212 - 214] about adding a heavy cream to stuff you

[214 - 216] get a nice 20 seconds of swirling things

[216 - 217] around before it goes away and you get

[218 - 220] tempted to add more and and more until

[220 - 222] the whole thing is cream but you

[222 - 223] shouldn't do that what you should do is

[223 - 225] just add some pasta water to thicken the

[225 - 227] sauce just enough you know probably like

[227 - 228] a ladle full little bit you don't want

[228 - 231] too much and then into all this sauce

[231 - 233] we're going to throw in our pasta kind

[233 - 235] of stir that around let the pasta really

[235 - 237] absorb and cook in some of that sauce

[237 - 238] that's why we cooked it a little bit

[238 - 240] less than usual and once that looking

[240 - 241] pretty good we are going to add and

[241 - 243] finish with some butter about 3

[243 - 245] tablespoons or so to kind of give this a

[245 - 247] glossy finish because well it melts it's

[247 - 250] fun to do it tastes good it looks shiny

[250 - 251] and you know when you add butter to

[251 - 253] something it always makes it better I'm

[253 - 255] going to go ahead and plate that up and

[255 - 256] sprinkle with a little bit of peino

[256 - 258] Romano cheese just right on top this

[258 - 260] will hopefully add a nice tang and a

[260 - 262] nice bit of saltiness to complement our

[262 - 264] pasta so this is our fresh version where

[264 - 267] you make the sauce from scratch of the

[267 - 270] spicy rotoni vodka pasta from car bone

[270 - 273] let's go ahead and give this a taste oh

[273 - 275] yeah this is really good having that

[275 - 277] strong tomato flavor get complimented by

[277 - 278] the chili with a nice cheese it's a

[279 - 280] really good punch of flavor and I think

[280 - 282] that's why people really like this dish

[282 - 284] I think it honestly could use a little

[284 - 285] bit more cheese cuz I personally love it

[285 - 287] with a lot of cheese so I'm going to add

[287 - 288] a little bit more the flavors are really

[288 - 290] fresh the tomato and the chili and the

[290 - 291] cheese come through really really strong

[291 - 293] in a very good way okay so now we're

[293 - 295] going to compare this to the jar version

[295 - 297] that they sell supposed to be designed

[297 - 298] to be really easy where all you have to

[298 - 300] do heat it up add some cream add some

[300 - 302] cooked pasta and you're ready to go so

[302 - 304] we are going to do exactly that so upon

[305 - 306] pouring the sauce in and pouring our

[306 - 309] cream in it's considerably thinner in

[309 - 311] both texture and in color than our

[311 - 312] previous sauce this one tends to lean

[312 - 314] more on the pink side maybe because it's

[314 - 316] a lot more fresh tomato heavy cuz I

[316 - 318] think when you dilute red you get more

[318 - 320] pink so it's a difference in color but

[320 - 321] not a bad thing at all and then we're

[321 - 323] going to cook the same Mets ratoni a

[323 - 325] whole pound just as instructed like

[325 - 327] before once that's cooked for about 8

[327 - 328] minutes until it's really Al Dente we're

[328 - 329] going to throw that in the sauce and let

[330 - 331] that continue cooking for about another

[331 - 332] minute or two until it is nice and

[332 - 334] absorbed in together same thing going to

[334 - 336] melt with a couple Pats of butter stir

[336 - 338] this together until the pasta is nicely

[338 - 340] glistened and looks really really good

[340 - 342] garnish with a bit of pecorino Romano

[342 - 344] cheese and go ahead and give this a

[344 - 346] taste so immediately The Taste is

[346 - 348] already different it's less on that

[348 - 349] strong fresh tomato side it tastes a

[349 - 352] little saltier and more creamy than

[352 - 353] usual and I think this is really good

[353 - 355] for people that just want that creamy

[355 - 357] kind of sauce Vibe I think the benefit

[357 - 359] of having made our sauce from scratch

[359 - 361] versus having it in a jar is that we're

[361 - 362] able to kind of taste flavors that are

[362 - 364] really just fresh coming out of the gate

[364 - 366] the sauce has you know it's designed to

[366 - 367] be kept for a while and maybe it's lost

[367 - 369] some of its initial punch but hey I

[369 - 371] don't knock them for that it's still a

[371 - 372] pretty good sauce to have that's just

[372 - 374] ready to go all I have to do is add some

[374 - 375] cream but I'm pretty sure you could also

[375 - 377] add cream to other kinds of tomato

[377 - 378] sauces that are ready to go maybe add

[378 - 380] some chili in there and you might get a

[380 - 382] similar result this was also really fun

[382 - 383] day because there were a lot of people

[383 - 385] in the studio so everybody was able to

[385 - 387] come in eat not one but two kinds of

[387 - 389] pasta and kind of you know choose which

[389 - 390] one they liked more so no matter which

[391 - 393] pasta they liked more we still took both

[393 - 395] of them back to their delightful places

[395 - 397] their stomachs but we're not done yet

[397 - 399] now we have to actually go to Carbone to

[399 - 401] see how our version Stacks up against

[401 - 403] the real deal and to see what kind of

[403 - 404] mistakes we might have made what kind of

[404 - 406] adjustments that we could do to make

[406 - 408] this more accurate in the future time

[408 - 410] for a field trip so Tony and I made our

[411 - 413] way to Carbone with the goal of tasting

[413 - 415] and experiencing their spicy VOD

[415 - 417] carrioni in person after some very

[417 - 419] well-made complimentary bread fresh

[419 - 422] mozzarella and salami the real deal was

[422 - 424] here this is the famous Carbone spicy

[424 - 427] vodka rigatoni which cost

[427 - 429] $34 I was most excited to try to see how

[429 - 433] it compare with ours wo that is really

[433 - 435] good so right off the bat I noticed a

[435 - 437] couple of differences already one their

[437 - 439] pasta shape was a little bit smaller

[439 - 440] than ours and had a little bit of a

[440 - 442] curve to it it was also really really

[442 - 444] really nice and chewy and our table

[444 - 445] Captain said it was made with only

[445 - 447] all-purpose flour and water which is

[447 - 449] really cool I'm guessing it had to be

[449 - 450] dried though because there's no way a

[450 - 452] fresh pasta could be made like that and

[452 - 453] stand up to that now the sauce is the

[453 - 455] most interesting part to me they're

[455 - 457] really heavy on the cabri and chili a

[457 - 459] very great big punch of vinegar or

[459 - 461] sourness which is super nice and

[461 - 463] refreshing some really great flavored by

[463 - 465] what seems to be sauteed onions in here

[465 - 467] to me this is less of a tomato sauce and

[467 - 469] more of a chili onion cream sauce with a

[469 - 471] little bit of tomato flavor for The Zing

[471 - 473] after speaking with the table Captain he

[473 - 475] said that in fact the sauce starts with

[475 - 477] a base of onion subis after hearing some

[477 - 479] more inside information about how this F

[479 - 481] made and having tasted this in person

[481 - 483] I'm a little curious maybe I'll make

[483 - 485] sure to go back to the studio and uh

[485 - 487] give this another attempt thanks get to

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