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 recipe for spicy rigatoni. 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-eating 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 spicy rigatoni recipe:

Butter – to saute your onions and fresh garlic. I tested the recipe using olive oil, and it lost a little flavor. So I recommend sticking with butter.

Onion – yellow is my go-to onion for this recipe, but red or white would also work.

Fresh garlic – I beg you to skip the pre-minced jar of garlic and use fresh cloves. With so few ingredients, each one should be at its very best!

Tomato paste – we’ll use an entire tube (4.5 oz in the US). This brings all the deep, rich tomato flavor to the sauce without watering down the mixture. Some spicy vodka sauce recipes call for San Marzano tomatoes, but I found the sauce using tomato paste to be far more flavorful.

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. (We love spicy food in my house, so my first test of this recipe started with 3 tablespoons of chili paste. Holy smokes. Don’t do that.) If you don’t have Calabrian chili paste, 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 1/4 cup will do. If you prefer not to use alcohol, add 1/4 cup extra pasta water or veggie stock.

Heavy cream – this hearty pasta sauce just wouldn’t be the same without high-fat dairy. The cream adds both flavor and a rich, thickening texture to the sauce.

Parmesan cheese – not too much, just 1/4 cup in the sauce, with more for service.

Rigatoni 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.

Salt – some varieties of jarred calabrian chiles can contain more salt than others, so salt with caution to start your sauce. Once it’s cooked you can always add more! Keep in mind your pasta water, which is used to thin the sauce, will also be salted.

Fresh Basil + EVOO – fresh basil adds so much to the finished flavor of this dish, please don’t skip it. If basil isn’t your thing, fresh parsley (flat leaf! Always flat leaf) is a good substitute. And a little drizzle of extra virgin olive oil.

Full measurements and directions included in the printable recipe card below.

Step by step instructions Carbone spicy rigatoni recipe:

To begin, cook rigatoni in well-salted water for 2-3 minutes less than package instructions. Reserve 1-1 1/2 cups salted pasta water. Drain pasta and set aside.

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. 

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.

Measure out 3/4 cup of heavy cream in a measuring cup. Using a ladle, scoop out 1/4 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 and remove from heat. Add the al dente rigatoni (or pasta shape of your choice) to the sauce, along with another 3/4 cup of pasta water.

Toss to coat the pasta. Taste and adjust seasoning. 

Serve immediately with a drizzle of olive oil, grated parmesan and fresh basil. 

FAQ’s and Serving Suggestions:

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.

Check out some of out other delicious pasta recipes:

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

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