Bring the taste of Little Italy home with Carbone's Spicy Rigatoni Vodka, a classic dish that's surprisingly easy to make. This 20-minute recipe combines creamy vodka sauce, al dente rigatoni, and a kick of heat for a truly unforgettable pasta experience.
Jump to:
To take this Carbone's Spicy Rigatoni Vodka to the next level, focus on the little things. Fresh garlic, onions, and good-quality Parmesan cheese make a big difference in flavor. And cook the rigatoni al dente - you want it to retain its bite. By paying attention to these details, you'll create a dish that's truly delicious. This recipe is perfect for a special occasion or a cozy night in.
What makes this recipe special is how all the flavors work together. The red pepper flakes add a nice kick, while the onion and garlic give the dish extra flavor. Plus, the rigatoni's tube shape holds onto the sauce perfectly, so every bite is coated in that delicious, creamy goodness.
After you've tried this pasta dish, explore more Italian favorites on our site! Pair it with our Easy Homemade Bread for a perfect combo. Craving more pasta? Check out our Garlicky Shrimp Pasta with Cream Sauce. And don't forget dessert! You'll instantly fall in love with my Italian Almond Cake.
π§Ύ Ingredients
- Rigatoni
- Onion (or shallot)
- Garlic
- Butter
- Olive oil
- Chili paste
- Tomato paste
- Heavy cream
- Vodka (or vegetable stock)
- Parmesan cheese
- Salt and pepper
See the recipe card below for full list of ingredients and their measurements.
β Ingredient notes
- Vodka - If you are using vodka in this recipe, just make sure it's an unflavored vodka. If you don't have any vodka handy, or just prefer not to use it, an equal amount of vegetable stock works beautifully in this recipe.
π₯£ How to make Carbone's Spicy Rigatoni Vodka
First, start heating up a pot of water on the stove for the rigatoni. Once it reaches a rolling boil, add salt and pasta. In the meantime, we'll start making the sauce.
In a large saute pan, heat up the olive oil and butter over medium heat until the butter is melted. Add the chopped onions and saute until soft and translucent, about five minutes.
Then, add the garlic and chili paste and cook for another minute, stirring frequently.
Now add the tomato paste to the pan, stir it into the other ingredients well, and cook for about two minutes.
Finally, pour in the heavy cream and reserved pasta water, add the salt and pepper, and simmer for five minutes or until the sauce has thickened.
When the pasta is al dente, it's time to mix the Parmesan cheese into the sauce. Drain the pasta and toss it with the sauce, making sure to coat every piece of rigatoni.
Serve and enjoy!
π½οΈ Serving
Serve with more Parmesan cheese, a few leaves of basil, and a crusty slice of Italian bread. Enjoy!
π§Ί Storage
When covered tightly with plastic wrap, this pasta dish will stay delicious in the refrigerator for several days.
β FAQ
Absolutely not. If you don't have vodka handy, or just prefer not to use it, you can easily substitute vegetable stock in its place and it will be just as delicious!
Use your favorite pasta shape for this recipe. We love all pasta shapes equally.
You sure can! Try adding shrimp, chicken, or steak to this pasta dish.
Instead of heavy cream, you can use half & half, milk, or a non-dairy alternative, just be aware that the sauce won't be as thick.
You have a few options here: Either add more chili paste or toss in some dried pepper flakes to turn up the heat!
Looking for more delicious dinner recipes? Check out a few of our favorites now!
- Creamy Tuscan Pasta with Chicken
- 30-Minute Spaghetti with Tomatoes and Clam Sauce
- Creamy, Garlicky Shrimp Pasta
- Spanish Sardines Pasta
- Baked Ziti with Ricotta and Italian Sausage
- Crispy Ravioli Formaggi
- One-Pan Butternut Squash Risotto with Mushrooms
- Red Wine Braised Short Ribs in a Dutch Oven
- Scaloppine al Limone
- Julia Child's Beef Bourguignon, Simplified
π Recipe
Carbone's Spicy Rigatoni Vodka
Ingredients
- 8 ounces rigatoni
- 3 Tablespoons butter
- 2 Tablespoons olive oil
- Β½ yellow onion (or shallot), finely diced
- 3 cloves garlic, minced
- 1 Β½ teaspoons chili paste
- ΒΌ cup tomato paste
- ΒΌ cup vodka (or vegetable stock)
- β cup heavy cream
- ΒΌ cup reserved pasta water
- Β½ cup Parmesan cheese
- ΒΌ teaspoon salt
- ΒΌ teaspoon pepper
Instructions
- First, start heating up a pot of water on the stove for the rigatoni. Once it reaches a rolling boil, add salt and pasta. In the meantime, we'll start making the sauce.
- In a large saute pan, heat up the olive oil and butter over medium heat until the butter is melted.
- Add the chopped onions and saute until soft and translucent, about five minutes.
- Then, add the garlic and chili paste and cook for another minute, stirring frequently.
- Now add the tomato paste to the pan, stir it into the other ingredients well, and cook for about two minutes.
- Finally, pour in the heavy cream and reserved pasta water, add the salt and pepper, and simmer for five minutes or until the sauce has thickened.
- When the pasta is al dente, it's time to mix the Parmesan cheese into the sauce.
- Drain the pasta and toss it with the sauce, making sure to coat every piece of rigatoni.
- Serve with more Parmesan cheese, a few leaves of basil, and a crusty slice ofΒ Italian bread. Enjoy!
Leave a Reply