My spicy rigatoni is made with a creamy tomato vodka sauce that’s loaded with plenty of savory flavor! I top this simple pasta dish with fresh parmesan to make each bite perfectly cheesy and indulgent.
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My Family Favorite Spicy Rigatoni Recipe
This spicy rigatoni is a copycat of Carbone’s popular pasta recipe. My husband Ben always goes for the spiciest option on the menu when we’re out at a restaurant, and he loved this dish from Carbone so much that I knew I wanted to recreate it at home.
I made the recipe as easy as I could so made it all in one pan and put the sauce together while the rigatoni is in the colander. Of course, if I’m in a pinch, I will make them at the same time to make it even quicker.
I honestly think it tastes even better than the original spicy rigatoni recipe, and I think Ben agrees as he only has me make my homemade version now!
Looking for more pasta dishes? Try my recipes for rigatoni bolognese, spicy chipotle pasta, and Marry Me Chicken Pasta! Or, for a simple baked pasta recipe, check out my baked penne pasta or buffalo chicken pasta bake next.
Spicy Vodka Rigatoni Ingredients
- Rigatoni pasta – The ridges and tube shape of this pasta hold sauce so well. Penne or other short pasta shapes would make the best alternatives.
- Olive oil – My favorite for sautéing aromatics, but any neutral oil (like avocado or light canola) will work just fine.
- Red onion – I use diced red onion to add a mild, natural sweetness to the sauce. Shallots are a good substitute.
- Garlic – Freshly minced garlic intensifies the taste of the sauce with its bold, earthy notes.
- Red pepper flakes – This ingredient is optional, but I never skip it! Add more or less to customize the heat of this spicy rigatoni.
- Tomato paste – Thickens the sauce and gives it a savory tomato flavor. Pureed tomatoes can be used for a looser sauce if preferred.
- Vodka – Draws out the flavors from the other ingredients. It also helps deglaze the pan and emulsify the creamy tomato base.
- Heavy cream – Creates the rich, silky, and luxurious texture of the sauce.
- Parmesan cheese – Melts smoothly into the pasta to add additional creaminess and salty depth.
How to Make Spicy Rigatoni
STEP ONE: Cook the rigatoni to al dente, then drain the pasta and reserve ½ cup of pasta water.
STEP TWO: Sauté the diced onions, garlic, and red pepper flakes for 4 to 5 minutes until soft and fragrant.
STEP THREE: Add in the tomato paste, then lower the heat. Stir constantly for 2 to 3 minutes until the paste is no longer raw.
STEP FOUR: Pour in the vodka and stir to deglaze the pan. Simmer for 1 to 2 minutes until the sharp smell of the alcohol has cooked off.
STEP FIVE: Next, stir in the heavy cream.
STEP SIX: Combine the pasta with the sauce, tossing until fully coated, and add in reserved pasta water ¼ cup at a time until the desired consistency is achieved.
STEP SEVEN: Season the spicy rigatoni to taste with salt and pepper, top it with parmesan cheese, and enjoy!
Recipe Tips
- I prefer using freshly grated parmesan over pre-shredded. It takes a few more minutes to prepare, but it melts and tastes so much better!
- Caramelize the tomato paste for 2 to 3 minutes after adding it to the pan. It’s a simple way to deepen the overall flavor of the dish.
- Allow the heavy cream to come close to room temperature before adding it to the sauce. Adding cold cream straight from the fridge can shock and separate the sauce, making it grainy.
- Use a wide pan to make the sauce. The more surface area there is, the easier it will be for the alcohol to evaporate.
Variations and Substitutions
- Add a protein to make it a complete meal. Italian sausage or chicken would be my top picks.
- For a heartier and healthier twist, add some veggies! Spinach, mushrooms, and zucchini are some of my family’s favorites.
- Replace the vodka with white wine, or swap it with chicken stock to make this recipe alcohol-free.
- I love topping this pasta with fresh basil. It brightens all of the flavors with an extra layer of freshness while also adding a splash of color.
What to Serve with Spicy Rigatoni Pasta
I love pairing this spicy pasta recipe with a refreshing caprese salad or a chicken Caesar salad to make the meal complete. Simple veggie dishes like roasted broccolini or roasted asparagus are also delicious with this recipe. My kids are huge fans of garlic bread, so I always make a batch of my garlic cheese bread or air fryer garlic bread when making this pasta dish!
Spicy Rigatoni FAQs
Can I make this ahead of time?
Absolutely! This spicy pasta sauce stores well, making this a great recipe to prepare ahead and reheat later.
How should I store leftovers?
Leftover rigatoni can be stored in an airtight container and refrigerated for up to 4 days. I don’t recommend freezing the pasta since it might turn mushy once thawed, but the sauce can be frozen on its own in a freezer-safe bag for up to 2 months.
How do I reheat leftovers?
I like to reheat my leftover pasta on the stovetop, warming it gently over low heat. If the sauce has thickened up, I’ll simply add a splash of water or cream to help loosen it up again.
More Easy Dinner REcipes
- Baked chicken tenders
- Oven baked bone-in pork chops
- Pork steaks in the oven
- Parmesan crusted chicken
- Tri tip in the oven
Easy Spicy Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 cup red onion diced
- 2 teaspoon garlic minced
- 1 teaspoon red pepper flakes optional
- 6 ounces tomato paste
- ¼ cup vodka
- 1 cup heavy cream
- ¼ cup Parmesan cheese finely grated
- Salt and black pepper to taste
Instructions
- In a large pot boil some water and then cook the rigatoni until it becomes al dente. Save ½ cup pasta water, drain, and then set the pasta aside.
- Add olive oil to the pan and then add the diced onions, garlic and red pepper flakes and cook them on medium heat for 4–5 minutes until they become soft and fragrant.
- Add tomato paste, lower the heat to low and stir constantly for 2–3 minutes until the paste is no longer raw.
- Pour in vodka and stir, scraping the pan. Simmer for 1–2 minutes until the sharp alcohol smell is gone.
- Bring up the heat to medium-low and stir in heavy cream.
- Add pasta to the sauce. Toss them all to coat and add the reserved pasta water a ¼ cup at a time until the sauce reaches your desired consistency. (I added ¼ cup)
- Taste and season the dish with salt and black pepper and serve it hot with a sprinkle of Parmesan.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers on the stovetop on low heat with a splash of water or cream to help loosen it up.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
