Description
This Carbone’s Spicy Rigatoni Vodka Pasta copycat recipe delivers a creamy, spicy, and flavorful pasta dish with a vibrant vodka sauce infused with Calabrian chili paste, caramelized onions, garlic, and Parmigiano-Reggiano. Perfectly balanced with a touch of heat and richness, this dish is a perfect comfort food for any pasta lover craving an elevated version of a classic Vodka sauce.
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 of dried short pasta following package instructions until just before al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Soften the onions: In a large skillet, melt 4 tablespoons unsalted butter over medium-low heat. Add the finely diced ½ medium Spanish onion and sauté for 10 minutes until soft and translucent, without browning. Add 2 tablespoons water to deglaze the pan, continue cooking for an additional 5 to 10 minutes until the onions are very soft. Season lightly with a pinch of salt. If onions start to brown, add more water and reduce heat.
- Cook aromatics: Stir in the grated garlic cloves and 1 ½ teaspoons Calabrian chili paste, sauté for 1 minute to release their flavors.
- Cook tomato paste: Add ¼ cup tomato paste and cook over medium heat for 2 to 3 minutes, stirring frequently until moisture evaporates, and the paste darkens to a brick-red color and starts sticking to the pan sides.
- Deglaze with vodka: Pour in ¼ cup vodka or vegetable broth and simmer for 1 to 2 minutes until most alcohol evaporates and the vinegar aroma dissipates.
- Simmer cream sauce: Reduce heat to medium-low and stir in 1 cup heavy cream. Let the sauce simmer for 5 to 8 minutes until it thickens enough to coat the back of a wooden spoon and changes color from salmon pink to bright orange.
- Finish sauce: Season sauce with salt and lower heat to low. Stir in ¼ cup grated Parmigiano-Reggiano cheese and the cooked pasta. Add a few tablespoons of reserved pasta water as needed to loosen the sauce. Simmer for 1 to 2 minutes until glossy and clinging well to the pasta. Taste and adjust salt and pepper as needed.
- Serve: Divide the pasta among serving bowls. Garnish with fresh basil leaves and additional grated Parmigiano-Reggiano cheese if desired. Serve immediately for the best flavor and texture.
Notes
- Use freshly extruded pasta if available for the best texture and flavor, but dried pasta works perfectly well too.
- Leftover cooked pasta can be refrigerated in an airtight container for 2 to 3 days. Reheat gently in a saucepan with a splash of water to loosen the sauce before serving.
- Adjust the amount of Calabrian chili paste to control the spiciness according to your preference.
- Do not rush the simmering process for the cream sauce—the thickening and color change are essential for the authentic texture and flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- 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
