Carbone Spicy Rigatoni Vodka Copycat Recipe is a creamy spicy vodka pasta recipe perfect for weeknight dinners, delivering restaurant-style flavor, creamy texture, and 30-minute prep. Rigatoni, Calabrian peppers, tomato paste, vodka, and Parmesan are simmered together into a rich, glossy sauce that coats every piece of pasta perfectly.
If you like this pasta recipe, you may also love our Sunday Gravy with Short Rib, Marry Me Tortellini, or our Bucatini Cacio e Pepe.
Carbone Spicy Rigatoni Vodka Copycat Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 20 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop pasta dish
- 🍽️ Cuisine (or General Category): Italian pasta recipe
- 👩🍳 Pair With: garlic bread, Caesar salad, roasted broccoli
- ⭐ Difficulty Level: Easy
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The pasta water helps loosen the sauce while creating a smoother coating on the rigatoni. ~Jami
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Why We Love This Recipe
- Balanced Flavor: The creamy vodka sauce pairs well with the heat from the Calabrian peppers and red pepper flakes.
- Weeknight Friendly: This rigatoni pasta recipe comes together in about 30 minutes with simple ingredients.
- Easy to Adjust: The spice level can be increased or reduced based on your preference.
- Flexible Pasta Dish: Add grilled chicken, shrimp, or vegetables to make the meal more filling.
Carbone Spicy Rigatoni Ingredients
- Extra Virgin Olive Oil: Adds a smooth, rich base for sautéing.
- Rigatoni Pasta: Perfect for holding onto the creamy sauce.
- Crushed Tomatoes: Provides a robust tomato base for the sauce.
- Tomato Paste: Intensifies the tomato flavor.
- Red Pepper Flakes: For that extra kick of spice.
- Yellow Onion: Adds sweetness and depth of flavor.
- Garlic: A must-have for any Italian dish.
- Butter: Adds richness to the sauce.
- Chopped Calabrian Peppers: Provide a unique and robust spiciness.
- Vodka: Helps to release flavors from the tomatoes and balance the cream.
- Pinch of Sugar: Balances the acidity of the tomatoes.
- Heavy Cream: Makes the sauce luxuriously creamy.
- Pasta Water: Helps to thin the sauce to the perfect consistency.
- Parmigiano Reggiano: Parmesan cheese adds a delicious finish.
- Basil: Fresh (garnish)
- Salt and Pepper: To taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Heavy Cream: Use a dairy-free cream alternative for a lactose-free version.
- Calabrian Peppers: Substitute with more crushed red pepper flakes for a different type of heat.
- Vodka: Can be replaced with white wine or omitted entirely.
- Diet: Use gluten-free rigatoni for a gluten-free version.
- Flavor: Add cooked Italian sausage or pancetta for extra flavor depth.
How to Make Spicy Rigatoni Carbone Copycat Recipe
STEP ONE: Prepare the Pasta & Sauté the Onion and Garlic
Boil rigatoni in salted water until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat EVOO over medium heat. Add finely chopped yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
STEP TWO: Add Calabrian Peppers & Tomato Paste
Stir in chopped Calabrian peppers and red pepper flakes, cooking for another 2 minutes.
Add tomato paste and a pinch of sugar, cooking until the paste darkens slightly, about 3 minutes.
STEP THREE: Build the Sauce
Pour in vodka and let it simmer until the alcohol evaporates, about 2 minutes. Stir in crushed tomatoes, butter, and heavy cream.
Bring to a simmer and cook until the sauce thickens, about 5 minutes.
STEP FOUR: Combine and Serve
Add the cooked rigatoni to the skillet, stirring to coat with the sauce. If needed, add reserved pasta water a little at a time to reach the desired consistency.
Stir in grated Parmigiano Reggiano and season with salt and pepper to taste. Top with additional Parmigiano Reggiano and serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use reserved pasta water to adjust the sauce's consistency.
✔️ DO Use fresh grated Parmigiano Reggiano for the best flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Warm leftovers in a skillet over medium heat, adding a splash of cream or milk to restore the sauce's consistency.
Recipe FAQs
Spicy Rigatoni Carbone is a dish known for its creamy, spicy sauce made with Calabrian chiles, tomato paste, and heavy cream. The addition of vodka enhances the flavor.
Yes. While vodka helps to deepen the flavors in the sauce, you can substitute it with an equal amount of chicken or vegetable broth. This will still give you a deliciously creamy and flavorful sauce without the alcohol.
To adjust the spice level in Spicy Rigatoni Carbone, you can modify the amount of Calabrian chiles and red pepper flakes used. For a milder version, reduce the quantity of these ingredients.
Related
- Prosciutto Caprese Sandwich
- Easy Creamy Pesto Spinach Ravioli with Tomatoes
- Bucatini alla Carbonara Recipe with Prosciutto and Peas
- Spicy Tortellini Alfredo with Blackened Shrimp
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📖 Recipe
Carbone Spicy Rigatoni Vodka Copycat Recipe
Equipment
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 16 ounces rigatoni pasta
- 1 (14.5 ounce can) crushed tomatoes
- 3 tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 to 2 tablespoons chopped Calabrian peppers preferred spice level
- ½ cup vodka
- 1 pinch of sugar
- 1 cup heavy cream
- ½ cup pasta water reserved
- ½ cup grated Parmigiano Reggiano plus more to top
- salt and pepper to taste
Garnish
- fresh basil leaves
Instructions
- Boil rigatoni in salted water until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat extra virgin olive oil over medium heat. Add finely chopped yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Stir in chopped Calabrian peppers and red pepper flakes, cooking for another 2 minutes.
- Stir in tomato paste and a pinch of sugar, cooking until the paste darkens slightly, about 3 minutes.
- Pour in vodka and let it simmer until the alcohol evaporates, about 2 minutes.
- Stir in crushed tomatoes, butter, and heavy cream. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Add the cooked rigatoni to the skillet, stirring to coat with the sauce. If needed, add reserved pasta water a little at a time to reach the desired consistency.
- Stir in grated Parmigiano Reggiano and season with salt and pepper to taste.
- Top with additional Parmigiano Reggiano and basil for garnish. Serve immediately.
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Notes
- Reserve pasta water before draining the rigatoni.
- Cook the tomato paste until it deepens in color.
- Stir the cream in over medium-low heat for a smoother sauce.
- Add pasta water gradually to control consistency.
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