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    Home » Recipes » Recipes

    Spicy Rigatoni Vodka Recipe (Copycat Carbone!)

    Published: Mar 9, 2023 · Modified: Feb 18, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 2 Comments

    Jump to Recipe·4 from 1 review
    Spicy Rigatoni Vodka on a platter and on a plate

    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.

    finished recipe piled high on a platter garnished with parmesan and fresh basil

    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 $32-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!

    What you'll need to make this recipe:

    Ingredients for recipe laid out on the table and labeled

    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 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. Substitute 1 teaspoon of red pepper flakes added 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 cook the pasta a few minutes less than package instructions to be sure it retains the perfect al dente texture once you baptize it in the creamy 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.

    Step by step instructions:

    1. Cook pasta

    To begin, cook rigatoni in well-salted water for 2-3 minutes less than package instructions. 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 3-4 minutes until the garlic is fragrant. 

    onions in a white skillet next to garlic and salt

    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.

    vodka in measuring cup and cream in a green cup next to pepper, tomato paste and spices in a white pan

    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.

    vodka crem sauce in a white skillet

    Add grated parmesan, stir well.

    parmesan cheese added to red sauce in a skillet

    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. Let the pasta cook for a couple of minutes to reach the perfect texture.

    rigatoni tossed and coated in vodka sauce in a white pan

    6. Garnish and serve

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

    finished recipe on a white platter  on a blue table next to fresh basil and a wedge of parmesan cheese
    Spicy Rigatoni Vodka on a platter  and on a small plate

    Looking for more delicious pasta recipes?

    • Shrimp Rasta Pasta Recipe
    • Lemon Ricotta Orechiette Pasta
    • Shrimp Scampi Fettuccine
    • Shrimp Cannelloni with Spinach Ricotta Filling

    FAQ's and Serving Suggestions:

    What other kind of pasta can I serve with this hearty pasta dish?

    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 off shrimp, scallops or salmon, then serving it over the pasta.

    Do I have to include vodka in the sauce recipe?

    If you want to skip the splash of vodka, feel free! If you find that you need a little more liquid to reach your desired sauce consistency, add a few tablespoons more salted pasta water or stock.

    What goes with vodka pasta?

    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.

    How to store leftover vodka pasta?

    To store, transfer pasta to an airtight container and keep in the refrigerator for up to 3 days. To reheat, add a few tablespoons of stock, water or milk to a skillet and heat the pasta gently over medium heat until warmed through. Finish with a pinch of salt and a drizzle of olive oil.

    Print
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    finished recipe piled high on a platter and garnished with fresh basil and parmesan

    Spicy Rigatoni Vodka Recipe (Copycat Carbone!)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4 from 1 review

    • Author: Christina Jolam
    • Total Time: 35 minutes
    • Yield: 6
    Print Recipe
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    Ingredients

    3 tablespoons butter

    1 large yellow onion, diced

    6 garlic cloves, minced

    1 4.5 ounce tube of tomato paste (128 grams)

    1 tablespoon Calabrian chili paste

    ¼ cup vodka

    ¾ cup heavy cream

    ¼ cup grated Parmesan cheese, plus more for serving

    1 pound rigatoni pasta

    2 teaspoons coarse sea salt

    Fresh basil, extra virgin olive oil, for serving


    Instructions

    1. To begin, cook rigatoni in well-salted water for 2-3 minutes less than package instructions. Reserve 1-1 ½ cups salted pasta water. Drain and set aside.
    2. 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 or grated garlic and salt. Stir and cook for 3-4 minutes until the garlic is fragrant. 
    3. 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. Measure out ¾ cup of heavy cream in a measuring cup. Using a ladle, scoop out ¼ cup of the 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).
    5. Slowly add the cream to the pan of onion tomato sauce, stirring to form a silky smooth sauce. Add grated parmesan, stir and remove from heat. 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. 
    6. Serve immediately with a drizzle of olive oil, grated parmesan and fresh basil. 

    Notes

    Any shape of 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.

    If you prefer to cook without alcohol, skip the vodka and add a few tablespoons more salted pasta water or stock to your sauce.

    • Prep Time: 10
    • Cook Time: 25
    • Category: Easy Recipes
    • Method: Stove Top
    • Cuisine: Italian

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Dina

      August 28, 2024 at 3:33 pm

      Made this tonight. First time making it. Very easy and it came out delicious. I used 1 small can of paste which was more than you called for in the recipe. I did undercook my pasta which I thought might cook more in the sauce but it didn’t. Next time I will fully cook my pasta and use less paste. My hubby and I enjoyed this and we will be making it again. Thank you.

      Reply
      • Christina Jolam

        August 29, 2024 at 11:12 am

        So glad you loved it, Dina! Appreciate you coming back to leave a helpful review, as well.

        Reply

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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