Spicy Rigatoni Vodka Recipe (Copycat Carbone!)

If silky smooth vodka sauce has been on your list of "things to cook" this year, pull up a chair and let's chat about this amazing Carbone Spicy Rigatoni Recipe. The texture and flavors of this dish are out of this world delicious - chewy pasta, rich and creamy sauce, sharp Parmesan and citrusy fresh notes of basil. It's the dish I can't stop talking about, and the one you'll make all year round.

I've heard about Carbone's Italian Restaurant in New York City for years. This classic red sauce joint is especially famous for its platter of Spicy Rigatoni Vodka. I'm dedicated to your pasta pleasure, so I determined to recreate this $34-dollar-a-plate magic so we can both share the love with family and friends in the comfort of our own kitchen.

This recipe is shockingly easy. Made with just a handful of simple ingredients (likely already in your pantry) and a few easy techniques, Carbone's spicy rigatoni vodka sauce is about to rock your world!

Ingredients for this recipe:

Before we get to the step by step directions, a few notes about the ingredients:

Calabrian chili paste - this magic jar of Italian chili paste comes from peppers grown in Southern Italy. The flavor is smoky and sweet, not just spicy-hot, lending a complexity to the sauce that makes you keep coming back for more. You may be able to find it in your local grocery store, but certainly on Amazon or at an Italian specialty shop. Calabrian chili peppers are truly spicy, so if you're sensitive to heat, start with 1 teaspoon, then taste and adjust before serving. If you need a substitute, use ¾ - 1 teaspoon of red pepper flakes and add them when cooking the onions. Taste and adjust once sauce is complete.

Vodka - the alcohol intensifies the flavor of the tomatoes and chilis while adding a heat of its own. Just ¼ cup will do. If you prefer not to use alcohol, add ¼ cup extra pasta water or veggie stock.

Pasta - I love the shorter version of rigatoni for this recipe, but really any pasta shape will do. Just be sure to cook your noodles just until al dente so they remain firm when tossing in the hot sauce.

Fresh Basil - fresh basil adds so much to the finished flavor of this dish, please don't skip it. If basil isn't your thing, substitute fresh parsley (flat leaf! Always flat leaf!).

Full ingredient list and measurements included in the printable recipe card below.

What Makes Carbone's Vodka Sauce Taste Special?

The first time I made vodka sauce, I assumed the vodka is what made it special. But vodka adds very little flavor - it's mostly there for textural purposes. It works with the tomato paste to create a silky-smooth sauce that you won't believe. The three flavor-boosters in the sauce are these:

• Tomato paste (instead of crushed tomatoes). This is the single biggest differentiator between run-of-the mill vodka sauce and a Carbone sauce. Tomato paste works with the vodka to create a super-concentrated sauce that literally clings to the pasta, instead of pooling at the bottom of the bowl.
• Calabrian chili paste (instead of red pepper flakes). Sure, you can use red pepper flakes in a pinch. But Calabrian chilis bring a deeper, fruitier, slow-burning heat instead of an eye-watering, one-note spice.
• Finishing with the starchy pasta water helps both the flavor and the texture of the pasta. Be sure to save more than you think you need!

Step by step instructions:

1. Cook pasta

To begin, cook rigatoni in well-salted water according to package instructions for al dente. Reserve 1-1 ½ cups salted pasta water. Drain pasta and set aside.

2. Sauté aromatics

While pasta is cooking, melt 3 tablespoons of butter in a large skillet (not cast iron) over medium-high heat. Add diced onion and cook, stirring occasionally for 5-6 minutes. The onions should be tender and brown around the edges (think crispy-brown, not soft and caramelized-brown).

Reduce heat to medium and add the minced garlic and salt. Stir and cook for a minute until the garlic is fragrant. 

3. Add tomato paste and vodka

Next, add the full tube of tomato paste and the Calabrian chili paste and cook, stirring for 5-6 minutes, until the paste turns deep red and slightly browning on the bottom of the pan. Add the vodka and deglaze the pan, scraping up all the tasty, sticky morsels on the bottom. Reduce heat to low.

4. Combine cream and parm

Measure out ¾ cup of heavy cream in a measuring cup. Using a ladle, scoop out ¼ cup of the warm salted pasta water and add it to the cream to heat it slightly (our friends at Bon Appetit taught me this - it helps keep the cream from breaking when added to the tomato sauce). Slowly add the cream to the pan of onion tomato sauce, stirring to form a silky smooth sauce.

Add grated parmesan, stir well.

5. Toss pasta

Add the al dente rigatoni (or pasta shape of your choice) to the sauce, along with another ¾ cup of pasta water. Toss to coat the pasta. Taste and adjust seasoning. Leave just long enough for the pasta to heat back through.

6. Garnish and serve

Remove from heat and serve immediately with a drizzle of olive oil, grated parmesan and fresh basil. 

How spicy is Carbone's vodka sauce?

As written this recipe is medium-to-high spice level. If you're sensitive to spice, start with ⅓ the recommended amount of chili paste (1 teaspoon to start), then taste and adjust.

I made it too spicy - can I fix it before serving?

Add in a little more heavy cream or a tablespoon of butter - either one will do a better job of mellowing the spice without making your sauce watery or imbalanced.

What to serve with Carbone Vodka Rigatoni?

The best sides to go with this vodka pasta would be Garlic Lemon Seasoned Green Beans, Mediterranean Tossed Salad, Marinated Grilled Asparagus or Garlic Bread Baguette just to name a few.

What other kind of pasta can I serve with this sauce?

Any shape of traditional pasta works, although I do prefer short, cut pastas. Store-bought or homemade gnocchi would also add delicious flavor and texture to the rich pasta sauce.

Can I add meat or fish to the sauce?

If you're looking to add a little protein to the pasta dish, feel free. For my pescatarian friends, I recommend leaving the sauce vegetarian, and grilling shrimp, scallops or salmon, then serving it over the pasta.

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