Spicy rigatoni vodka pasta is a hearty pasta dish that can be found at your favorite restaurants especially if they specialize in Italian cuisine. Rigatoni pasta is coated in a tomato based sauce that brings heat with calabrian chili peppers, a big splash of vodka, and cream. No need for a jarred sauce here because you can make it from scratch with simple ingredients right in your kitchen.
This is a copycat recipe to carbon's spicy rigatoni vodka pasta which is a very popular dish. Carbone is a famous Italian-American restaurant with the original being in New York City. It has a big celebrity clientele and reservations are hard to get. With this recipe you won't have to worry about that because you can make it in your own kitchen. It's a super easy recipe with very little prep time.
Spicy Rigatoni Ingredients
Rigatoni- This pasta is in the title so of course you should use it. A close second would be penne if you had it because it has a similar pasta shape.
Calabrian Chili Paste- This chili brings a different kind of heat than using crushed red pepper flakes. Because it's usually in the form of a paste in most cases it makes for a smooth sauce and helps develop the heat throughout.
Heavy Cream- This brings a lusciousness to the sauce that using half and half or milk just won't do.
Tomato Paste- This is the only source of tomatoes in the sauce. There is no tomato sauce in this recipe.
Let's Make This Spicy Rigatoni Recipe
In a large pot, cook the rigatoni pasta according to the package directions for al dente pasta. Reserve a cup of pasta water when draining.
While pasta is cooking, start on the sauce. In a large skillet heat olive oil over medium heat. Add onions and cook for a couple of minutes. Then add garlic and calabrian chilis and cook for an additional couple of minutes.
Next add the tomato paste and stir and cook for 5 minutes caramelizing a bit.
Reduce the heat medium-low heat and add the vodka. Stir and cook until for a couple of minutes until mostly absorbed.
Pour in heavy cream and combine well to create a silky smooth sauce. Add parmesan cheese and season with salt and black pepper to taste.
Reduce heat to low and add cooked pasta to the spicy vodka sauce. Also add a half cup of pasta water and stir well to full coat the pasta. If you need to add more pasta water, add it a tablespoon at a time until you reach your desired sauce consistency.
Serve hot and garnish with additional parmesan cheese. If you have it on hand, add some torn fresh basil or fresh parsley as well.
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Spicy Rigatoni Vodka Pasta
Ingredients
- 16 oz rigatoni
- 1 tbsp olive oil
- 1/4 cup onion diced
- 2 tsp minced garlic
- 2 tbsp Calabrian chili paste
- 6 oz tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 2 tbsp parmesan cheese
- 1/2 cup reserved pasta water
- salt & pepper to taste
Instructions
- In a large pot, cook the rigatoni pasta according to the package directions for al dente pasta. Reserve a cup of pasta water when draining.
- While pasta is cooking, start on the sauce. In a large skillet heat olive oil over medium heat. Add onions and cook for a couple of minutes. Then add garlic and calabrian chilis and cook for an additional couple of minutes.
- Next add the tomato paste and stir and cook for 5 minutes caramelizing a bit.
- Reduce the heat medium-low heat and add the vodka. Stir and cook until for a couple of minutes until mostly absorbed.
- Pour in heavy cream and combine well to create a silky smooth sauce. Add parmesan cheese and season with salt and black pepper to taste.
- Reduce heat to low and add cooked pasta to the spicy vodka sauce. Also add a half cup of pasta water and stir well to full coat the pasta. If you need to add more pasta water, add it a tablespoon at a time until you reach your desired sauce consistency.
- Serve hot and garnish with additional parmesan cheese. If you have it on hand, add some torn fresh basil or fresh parsley as well.
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