Spicy Rigatoni Vodka is a bold and flavorful dish that brings the rich taste of Italian cuisine to your table. This recipe features soft rigatoni pasta tossed in a creamy vodka sauc, making it a delightful and colorful treat.
To prepare, cook the rigatoni until al dente, then combine it with a sauce made from tomato paste, heavy cream, and a splash of vodka. Add crushed red pepper flakes for heat and finish with a sprinkle of Parmesan cheese and fresh basil. The result is a satisfying pasta dish that’s perfect for any occasion.
Ideal for family dinners, cozy nights in, or as a crowd-pleasing party dish, Spicy Rigatoni Vodka can be made before time and reheated easily. Enjoy this easy-to-make recipe that is sure to impress your guests with its robust flavors.
Spicy Rigatoni Vodka
Ingredients
- Fresh basil, for serving
- 8 oz Dried short pasta*, such as rigatoni, pipette, or lumache
- ¼ cup Loosely packed grated parmigiano-reggiano cheese, plus more for topping
- 4 tbsp Unsalted butter
- 1 cup Heavy cream, room temperature
- ½ Medium Spanish onion, or another sweet onion | very finely diced
- ¼ cup Vodka, or vegetable broth for a non-alcoholic version
- 2 tbsp Water
- 3 Medium garlic cloves, grated or finely minced
- ¼ cup Tomato paste
- 1 ½ tsp Calabiran chilli paste
Instructions
- Boil a large pot of salted water.
- Cook 8 oz dried short pasta until just before al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, melt 4 tbsp unsalted butter over medium-low heat.
- Sauté diced onions for 10 minutes until soft and translucent, adding 2 tbsp water to deglaze the pan.
- Cook for an additional 5-10 minutes, seasoning with salt.
- Stir in grated garlic and 1 ½ tsp Calabrian chili paste, sauté for 1 minute.
- Over medium heat, add ¼ cup tomato paste and cook for 2-3 minutes until it darkens to brick-red and starts to stick to the pan.
- Stir in ¼ cup vodka and simmer for 1-2 minutes until the liquid evaporates.
- Reduce heat to medium-low, stir in 1 cup heavy cream, and simmer for 5-8 minutes until the sauce thickens and turns bright orange.
- Season with salt. Add ¼ cup grated Parmigiano-Reggiano cheese and cooked pasta to the sauce.
- Loosen with reserved pasta water as needed, simmer for 1-2 minutes until the sauce clings to the pasta.
- Adjust seasoning with salt and pepper.
- Divide among bowls, top with basil leaves and additional grated cheese if desired.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 598 kcal |
| Carbohydrates | 50 g |
| Protein | 12 g |
| Vitamin A | 154 IU |
| Vitamin C | 6 mg |
| Iron | 1 mg |
| Sugar | 6 g |
| Calcium | 124 mg |
Why Is Vodka Used In Rigatoni Sauce?
In vodka sauce, vodka helps maintain a cohesive texture, allowing the creaminess to blend seamlessly with the tomato base.
Does Carbone’s Spicy Rigatoni Taste Good?
Carbone’s Spicy Rigatoni Vodka is an irresistible pasta dish, known for its spicy, creamy sauce made with Calabrian chili peppers.
What Is The Taste Of Vodka Rigatoni?
Vodka rigatoni features a tomato-based sauce made with tomato paste, butter, shallots, garlic, cream, and vodka. The vodka can be omitted if desired.
