Spicy Rigatoni Vodka delivers restaurant-quality results with minimal effort. This homemade version of Carbone’s famous dish brings a distinguished mix of flavors to your kitchen for under $10. Perfect for impressing dinner guests or indulging in an exquisite meal at home.

• Cuisine: Italian, Fusion
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Why You’ll Love This Recipe

• Easy to prepare, no need for complex techniques.
• Uses affordable, readily available ingredients.
• Offers a vegetarian option with simple substitutions.
• Rich and creamy with just the right level of heat.

Ingredients

• 2 tbsp olive oil: Used to sauté and develop flavors in the dish.
• 1/2 white onion (finely chopped): Adds sweetness and depth. Yellow onion works as a substitute.
• Kosher salt (to taste): Enhances and balances overall flavor.
• 3 cloves garlic (grated into a paste): Provides a pungent, aromatic base. Substitute with 1 tsp garlic powder if necessary.
• 1 tsp Calabrian chili peppers (finely chopped): Brings a mild, fruity heat. Use crushed red pepper as an alternative.
• 1/2 cup tomato paste: Supplies concentrated umami and richness.
• 1 tbsp unsalted butter: Adds smoothness and a hint of sweetness.
• 1 lb conchiglie (or a pasta of your choice): Catches sauce well in its shells; rigatoni or penne work too.
• 1/4 cup vodka: Enhances tomato flavor without imparting alcohol. Can be omitted if preferred.
• 2/3 cup heavy cream: Creates the signature creaminess. Coconut cream can be used for a vegan option.
• 2/3 cup parmesan cheese: Adds umami and richness. Nutritional yeast is a vegan substitution.

How to Make It

Step 1: Sauté Aromatics

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion with a pinch of kosher salt, stirring frequently until the onion turns translucent. This process draws out the onion’s natural sweetness. Mix in the garlic paste and Calabrian chili peppers, cooking until aromatic, about 1 minute.

Step 2: Develop the Base

Stir in the tomato paste, cooking until it deepens in color, about 2-3 minutes. This step intensifies the sauce’s flavor and adds a rich, umami base. Add the unsalted butter, stirring until melted and well combined.

Step 3: Cook the Pasta

Meanwhile, cook the conchiglie according to package instructions until al dente. Reserve 1 cup of pasta water before draining. The pasta water will help adjust the sauce’s consistency later.

Step 4: Combine Ingredients

Pour the vodka into the skillet, letting it simmer for 1-2 minutes to cook off the alcohol. Lower the heat and stir in heavy cream, blending until smooth. Return the pasta to the skillet, adding reserved pasta water as needed to achieve desired sauce consistency.

Step 5: Finish and Serve

Stir in the parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with salt as needed. Serve hot, optionally garnished with more grated cheese or fresh basil.

Recipe FAQs

Can I make this recipe vegan?

Yes! Replace heavy cream with coconut cream and parmesan cheese with nutritional yeast for a vegan-friendly version.

What can I use instead of Calabrian chili peppers?

If Calabrian chili peppers aren’t available, crushed red pepper flakes can be substituted to add similar heat to the dish.

Is the vodka essential in this recipe?

While vodka enhances the tomato flavor, it can be omitted if preferred. The dish will still have plenty of flavor without it.