Carbone Spicy Rigatoni Vodka: Copycat Recipe
If you’re looking for a pasta dish that combines the perfect balance of spice and creaminess, this easy Carbone Spicy Rigatoni Vodka: Copycat Recipe is for you. Perfect for a family weeknight dinner or entertaining guests, this recipe uses readily available ingredients to create a delicious family meal.
Servings: 4
Calories: 777kcal
Equipment
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoon extra virgin olive oil
- 16 oz rigatoni pasta
- 1 14.5 oz can of crushed tomatoes
- 3 tablespoon tomato paste
- ½ teaspoon red pepper flakes
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 2 tablespoon unsalted butter
- 1-2 tablespoon 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.
Notes
Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze The sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat Warm leftovers in a skillet over medium heat, adding a splash of cream or milk to restore the sauce's consistency.
Substitutions
- Heavy Cream: Use a dairy-free cream alternative for a lactose-free version.
- Calabrian Peppers: Substitute with crushed red pepper flakes for a different type of heat.
- Vodka: Can be replaced with white wine or omitted entirely.
Nutrition
Calories: 777kcal | Carbohydrates: 72g | Protein: 18g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 325mg | Potassium: 460mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1477IU | Vitamin C: 17mg | Calcium: 224mg | Iron: 2mg
