Carbone Spicy Rigatoni Vodka Copycat Recipe
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.
Servings: 4
Calories: 777kcal
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.
Notes
Cooking Notes
Cooking the rigatoni until al dente helps it hold up in the rich vodka sauce. Simmering the vodka briefly before adding the cream allows the alcohol flavor to mellow while keeping the sauce balanced.
Tips for Best Results:
- 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.
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
