Carbone’s Spicy Rigatoni Vodka Pasta (Copycat Recipe) Recipe

If you love rich, creamy pasta with a bit of a spicy kick, you’re going to adore this Carbone’s Spicy Rigatoni Vodka Pasta (Copycat Recipe) Recipe. I absolutely love how the silky vodka cream sauce clings perfectly to the rigatoni, delivering layers of flavor with every bite. There’s something so comforting about the way the Calabrian chili paste adds just the right amount of heat without overpowering the dish.

When I first tried replicating Carbone’s famous dish at home, I was amazed by how accessible it really is with just a handful of quality ingredients. Whether you’re cooking for a casual weeknight dinner or trying to impress friends with a restaurant-style meal, this recipe hits the sweet spot of simple yet elegant—and trust me, your family will go crazy for it.

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Ingredients You’ll Need

The ingredients work harmoniously to create that signature Carbone sauce texture and flavor. Freshly grated garlic packs a punch, while the Calabrian chili paste brings gentle heat with tons of character. Sourcing good quality pasta and cheese really makes a difference here.

• Dried Short Pasta: Rigatoni is classic, but pipette or lumache also soak up the sauce beautifully.
• Unsalted Butter: Melts into the sauce for richness and helps soften the onions perfectly.
• Spanish or Sweet Onion: Finely diced to add subtle sweetness and depth without sharpness.
• Water: Used to gently deglaze the pan when sautéing onions, keeping them from browning.
• Salt: Essential for seasoning each layer to build balanced flavors.
• Garlic: Freshly grated or minced for that pungent, aromatic pop.
• Calabrian Chili Paste: The star spice with a smoky, spicy heat—feel free to adjust the amount.
• Tomato Paste: Adds umami and a rich tomatoey base that thickens when cooked down.
• Vodka or Vegetable Broth: Vodka helps release the tomato flavors, but broth is a good non-alcoholic swap.
• Heavy Cream: Room temperature for smooth incorporation and lusciousness.
• Parmigiano-Reggiano Cheese: Freshly grated for gooey, savory goodness that melts into the sauce.
• Fresh Basil: Bright, fresh flavor to finish the dish and add color.

Variations

I love making this recipe my own, depending on what mood I’m in or what I have on hand. Feel free to tweak the spice level or swap out ingredients to suit your taste or dietary needs—this recipe is super forgiving.

• Heat Level: I sometimes add extra Calabrian chili paste or a pinch of red pepper flakes for when I’m craving more kick.
• Protein Boost: Adding grilled chicken or sautéed shrimp turns this into a heartier meal and my family loves it.
• Dairy-Free Version: Substitute the cream with coconut cream and use nutritional yeast instead of cheese for a creamy, vegan-friendly option.
• Fresh Pasta: If you can grab fresh rigatoni, it elevates this dish to restaurant-quality right at home.

How to Make Carbone’s Spicy Rigatoni Vodka Pasta (Copycat Recipe) Recipe

Step 1: Cook Pasta Just Right

Start by bringing a large pot of salted water to a boil—season it like the sea for the best pasta flavor. Cook your rigatoni until just before al dente; it’ll finish cooking in the sauce later. Reserve a cup of the pasta water before draining—this starchy water is magic for loosening the sauce and helping it cling to your pasta beautifully.

Step 2: Slowly Soften the Onions

While your pasta cooks, melt the butter over medium-low heat in a wide skillet. Add the finely diced Spanish onion and let it cook low and slow for about 10 minutes—watch carefully so they soften without browning. Add a splash of water to deglaze the pan, then continue cooking an additional 5 to 10 minutes until the onions are super soft and translucent. This slow-cooking step is key to building that mellow sweetness in the sauce.

Step 3: Layer Aromatics and Tomato Paste

Stir in the freshly grated garlic cloves and Calabrian chili paste, sautéing just until fragrant—about a minute. Next, add the tomato paste and cook it down over medium heat for 2 to 3 minutes, stirring often. You want it to darken slightly and stick to the pan’s sides; this concentrates the flavor and adds depth to your sauce.

Step 4: Add Vodka and Simmer with Cream

Pour in the vodka (or vegetable broth) to deglaze the pan and let it simmer for a couple of minutes until most of the liquid evaporates and the sharp vodka smell mellows. Then, reduce heat to medium-low and stir in the heavy cream. Here’s what I learned: don’t rush this simmer—letting it cook for 5 to 8 minutes thickens the sauce and transforms its color from a pale salmon pink to a vibrant, glossy orange. This is the magic that makes the pasta so luscious.

Step 5: Finish with Cheese and Pasta

Season the sauce lightly with salt, then sprinkle in the grated Parmigiano-Reggiano cheese. Toss the pasta directly into the sauce along with a few tablespoons of reserved pasta water. Stir gently and let it reduce for another 1 to 2 minutes so the sauce clings perfectly to the rigatoni. Taste and adjust seasoning with salt and pepper as needed before serving.

How to Serve Carbone’s Spicy Rigatoni Vodka Pasta (Copycat Recipe) Recipe

Garnishes

I always top mine with plenty of freshly grated Parmigiano-Reggiano and a few torn basil leaves. The basil adds a lovely pop of color and bright herbal notes that balance the rich sauce. Sometimes, a drizzle of good quality olive oil just before serving elevates it even further.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or broccoli rabe. Garlic bread on the side is an absolute crowd-pleaser, perfect for scooping up any leftover sauce.

Creative Ways to Present

For special occasions, I like serving this pasta in individual shallow bowls with a sprinkle of chili flakes on top for that extra wow factor. You can also add a few crispy pancetta bits or charred cherry tomatoes to add texture and color contrast.

Make Ahead and Storage

Storing Leftovers

Leftover Carbone’s Spicy Rigatoni Vodka Pasta stores well in an airtight container in the fridge for 2 to 3 days. I recommend adding a splash of water before reheating to keep the sauce from drying out.

Freezing

I’ve personally found freezing this pasta isn’t ideal because the cream sauce can separate when thawed, making the texture less smooth. If you do freeze it, freeze the sauce and pasta separately for best results.

Reheating

Reheat leftovers gently on the stove over low heat, stirring frequently. Add a splash of water, broth, or cream to loosen the sauce and restore its silky texture—microwaving works too, but you risk uneven heating.

FAQs

Final Thoughts

This Carbone’s Spicy Rigatoni Vodka Pasta (Copycat Recipe) Recipe has become a go-to for me whenever I want to impress without fuss. It hits that perfect balance between rich, spicy, and comforting that feels both indulgent and satisfying. If you’re looking to bring a bit of that iconic New York Italian flavor into your own kitchen, I highly recommend giving this a try—you might just find yourself making it over and over like I do!

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