Spicy Rigatoni alla Vodka

DINNER

Delicious spicy vodka pasta is packed with flavor and inspired by the famous Carbone dish. This is easy to make and perfect for a weeknight meal when you want something decadent and special.

There’s just something about vodka sauce that’s undeniably irresistible, with that creamy tomato sauce paired with aromatics like garlic and onions to enhance the flavor even more. And when it comes to vodka sauce, it seems to be consensus that Carbone’s spicy rigatoni vodka is king. After all, people (myself included) are willing to shell out upwards of $30 for a small portion of their famous pasta (though that price does bake in the unmatchable experience of actually dining at the excellent restaurant). During a summer in New York, I lived directly across from this Italian institution and only went once. A lot of the dishes were overhyped and overpriced, but me and my friends adored this sauce in particular.

Inspired by the dish at Carbone, I took a mixture of the Carbone Spicy Rigatoni + Bon Appétit alla Vodka recipe.  I tried a few tips from Indulgent Eats and Dining with Skyler to guide my recipe development.

This spicy rigatoni recipe is made with vodka, cream, tomato paste, and Calabrian chilis. A quick and easy dinner that is made in under 40 minutes!

Ingredients you’ll need

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If you tried this Spicy Rigatoni or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram for even more deliciousness!

Spicy Rigatoni alla Vodka

Ingredients

  • 1 white onion, sliced
  • 2 Tbsp unsalted butter
  • 1/2 cup tomato paste
  • 1/4 cup vodka 
  • 1 cup heavy cream
  • 3 Tbsp Unsalted butter
  • 1 tsp crushed fennel seeds
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp Calabrian Chili Paste
  • 1 lb rigatoni
  • 1 cup grated parmesan or pecorino 
  • Pinch of salt
  • Roughly chopped basil, oregano, or parsley 

Instructions

  1. In a small saucepan over low heat, heat the butter until melted. Once melted, add the onions and ½ cup water with a pinch of salt. Sautee for 20 minutes or until the onions are translucent. 
  2. While the onions are cooking, combine the tomato paste, salt, olive oil, Calabrian chili paste, vodka, butter, and cream in a large skillet, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
  3. While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, drain pasta and set aside.
  4. Add the onions to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.
  5. Add the cooked pasta and 2 tbsp of pasta water, tossing to coat. If needed, add more pasta water 2 tbsp at a time to achieve desired consistency.
  6. Serve in bowls, top with fresh herbs, salt, and pepper.

Notes

Ingredients

  • 1 white onion, sliced
  • 2 Tbsp unsalted butter
  • 1/2 cup tomato paste
  • 1/4 cup vodka 
  • 1 cup heavy cream
  • 3 Tbsp Unsalted butter
  • 1 tsp crushed fennel seeds
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp Calabrian Chili Paste
  • 1 lb rigatoni
  • 1 cup grated parmesan or pecorino 
  • Pinch of salt
  • Roughly chopped basil, oregano, or parsley 

Instructions

  1. In a small saucepan over low heat, heat the butter until melted. Once melted, add the onions and ½ cup water with a pinch of salt. Sautee for 20 minutes or until the onions are translucent. 
  2. While the onions are cooking, combine the tomato paste, salt, olive oil, Calabrian chili paste, vodka, butter, and cream in a large skillet, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
  3. While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, drain pasta and set aside.
  4. Add the onions to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.
  5. Add the cooked pasta and 2 tbsp of pasta water, tossing to coat. If needed, add more pasta water 2 tbsp at a time to achieve desired consistency.
  6. Serve in bowls, top with fresh herbs, salt, and pepper.

Spicy Rigatoni alla Vodka

Ingredients

Instructions

  1. In a small saucepan over low heat, heat the butter until melted. Once melted, add the onions and ½ cup water with a pinch of salt. Sautee for 20 minutes or until the onions are translucent. 
  2. While the onions are cooking, combine the tomato paste, salt, olive oil, Calabrian chili paste, vodka, butter, and cream in a large skillet, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
  3. While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, drain pasta and set aside.
  4. Add the onions to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.
  5. Add the cooked pasta and 2 tbsp of pasta water, tossing to coat. If needed, add more pasta water 2 tbsp at a time to achieve desired consistency.
  6. Serve in bowls, top with fresh herbs, salt, and pepper.

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