Description
Carbone’s Spicy Rigatoni Vodka Pasta is a rich and creamy Italian-inspired dish featuring tender rigatoni pasta tossed in a vibrant, spicy vodka cream sauce made with Calabrian chili paste, tomato paste, and Parmigiano-Reggiano. This copycat recipe delivers a perfect balance of heat, creaminess, and savory depth, ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Units
Scale
Pasta
- 8 ounces dried short pasta such as rigatoni, pipette, or lumache
Sauce
- 4 tablespoons unsalted butter
- 1/2 medium Spanish onion, very finely diced
- 2 tablespoons water
- Salt, to taste
- 3 medium garlic cloves, grated or finely minced
- 1 1/2 teaspoons Calabrian chili paste, plus more if desired
- 1/4 cup tomato paste
- 1/4 cup vodka or vegetable broth
- 1 cup heavy cream, room temperature
- 1/4 cup loosely packed grated Parmigiano-Reggiano cheese, plus more for topping
- Fresh basil leaves for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook 8 ounces dried short pasta according to package instructions until just before al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
- Soften the Onions: In a large skillet, melt 4 tablespoons unsalted butter over medium-low heat. Add the diced medium Spanish onion and sauté for 10 minutes until soft and translucent without browning. Add 2 tablespoons water to deglaze the pan and continue cooking for another 5 to 10 minutes until onions are very soft. Season with a pinch of salt. If onions begin to brown, add a splash of water and lower the heat.
- Cook Aromatics: Add the grated garlic cloves and 1 ½ teaspoons Calabrian chili paste to the skillet. Sauté for 1 minute until fragrant.
- Cook Tomato Paste: Over medium heat, add ¼ cup tomato paste to the skillet. Cook down for 2 to 3 minutes, stirring frequently until the tomato paste darkens to a brick-red color, thickens, and starts to stick to the sides of the pan.
- Deglaze with Vodka: Stir in ¼ cup vodka or vegetable broth. Simmer for 1 to 2 minutes until most of the liquid evaporates and the vodka aroma dissipates.
- Simmer the Sauce: Reduce heat to medium-low. Stir in 1 cup heavy cream and simmer for 5 to 8 minutes. Allow the sauce to thicken and change color from salmon pink to bright orange. This step is critical to developing a glossy and vibrant sauce.
- Finish the Sauce: Season the sauce with salt, reduce the heat to low, then stir in ¼ cup grated Parmigiano-Reggiano cheese. Add the cooked pasta to the skillet and gently toss to combine.
- Adjust Consistency: Add a few tablespoons of reserved pasta water to loosen the sauce, then cook for 1 to 2 minutes until sauce is glossy and clings well to the pasta. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Divide pasta among serving bowls. Garnish with fresh basil leaves and additional grated Parmigiano-Reggiano cheese if desired.
Notes
- Freshly extruded pasta is a great alternative if available, often found at specialty shops like Eataly.
- Leftover cooked pasta can be stored in an airtight container for 2 to 3 days. Reheat gently in a saucepan with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 598
- Sugar: 6g
- Sodium: 577mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 103mg
