Easy Spicy Rigatoni
My spicy rigatoni is creamy, flavorful, and just as tasty as Carbone’s! The sauce is easy to make, and dinner’s ready in about 30 minutes.
Servings: 4 servings
Calories: 768kcal
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
Calories: 768kcal | Carbohydrates: 99g | Protein: 21g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 469mg | Potassium: 821mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1721IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 3mg