Carbone in New York’s Greenwich Village is one of the best Italian restaurants around, and it’s renowned for its spot-on renditions of classic Italian-American favorites. One of the stars of its menu is a simple platter of rigatoni coated in a creamy, spicy sauce (called Spicy Rigatoni Vodka on the menu, even though it doesn’t actually contain any vodka), and it can easily be replicated in your kitchen with just a handful of pantry staples. New York-based recipe developer, blogger and “Food Network Star” finalist Jason Goldstein has created a copycat version of Carbone’s recipe, and you might already have all the ingredients handy. Carbone’s recipe traditionally starts with Calabrian chile paste. If you don’t have that available, you can approximate the flavor by cooking one 6-ounce can of tomato paste in a few tablespoons of extra virgin olive oil in a large pot over medium heat. After a couple minutes, add 2 to 3 teaspoons …