Smooth and zesty, Spicy Rigatoni is the perfect reason to stay home and dine in tonight!
Ever since it opened in 2013, the New York City restaurant Carbone has been a hot spot for great food and celebrity sightings. Chef Mario Carbone is especially known for his spicy rigatoni. The dish became popular not only in the restaurant itself but on social media. For several years following the restaurant’s opening, it was all over people’s feeds and gained a lot of attention. Spicy rigatoni is made for social media—it photographs well and looks inviting with its creamy tomato sauce and hearty, ridged rigatoni noodles.
While his version is well-known, it’s a spicy spin on the Italian-American classic of pasta with vodka sauce. It may sound like a strange pairing, but the vodka releases the warm, earthy flavors of the tomatoes and seasonings and is tempered by cream. While a night out at Carbone is a splurge, making your own version at home is not rocket science. Even though the Carbone kitchen makes its own pasta daily, you can enjoy a delicious bowl you’ve made yourself using regular pantry ingredients.
Like a lot of great pasta dishes, the ingredients for spicy rigatoni are simple. Using high-quality yet basic ingredients is key. For a great dish like this one, the simple ingredients come together to make a balanced, irresistible dish. The browned onions and garlic work together with the tomatoes and red pepper flakes, and the vodka and cream knock everything up a notch. The resulting sauce is hot and spicy, yes, but still full of that robust tomato taste and tempered into silky goodness by the cream added at the end. You can have restaurant-quality pasta in the comfort of your own home and at a fraction of the price!
Peppery Possibility…
The ingredient that gives spicy rigatoni its heat is the 1/2 teaspoon of crushed red pepper flakes. Of course, if you want to amp up the heat, simply increase that amount. Crushed red pepper flakes are widely available in most stores’ spice aisles, and they’re an inexpensive way to spice up many different dishes. There is an alternative if you can find it. Look in a specialty store or online for this substitute: Calabrian chili peppers. Named after the region of Calabria in Italy, these peppers are a great way to level up spicy rigatoni. You can buy them in a jar pre-chopped or even in a paste and use the same amount as the red pepper flakes included in the list below.
FAQs & Tips
How to Make Ahead and Store
Spicy rigatoni is best enjoyed right after it’s made on your stove since it’s so fast and simple. However, if you need to make it ahead or have leftovers, follow these guidelines. Let the pasta and sauce cool to room temperature and place in an airtight container. You can store this way for up to 3 or 4 days. You can also freeze spicy rigatoni, but the sauce consistency may change a bit when you defrost and use it. If this happens, just add a splash of heavy cream to restore it.
Pro Tip: Salt the Pasta Water Generously
Before adding the pasta to the boiling water, salt it generously. The pasta soaks up the salt’s flavoring and also tastes better if it’s salted at this point rather than after it’s cooked. What exactly does “generously” mean? Up to 1 tablespoon of salt is recommended for this amount of pasta (1 pound). If you’re concerned about salt intake, don’t stress—the pound of pasta only absorbs about a quarter of that sodium once it’s cooked.
I Don’t Consume Alcohol: Can I Cut Out the Vodka?
Certainly, even though most of the alcohol cooks out, if you cannot use vodka, simply substitute it. Reserved pasta water would work, or you could use chicken broth, but it will change the taste a bit. If you are substituting, use the same amount called for, which is 1/4 cup.
Serving Suggestions
Spicy rigatoni is amazing when served with a crusty piece of garlic bread and a glass of red wine. For an appetizer, try Italian Fried Artichoke Hearts or Antipasto Skewers. If you’d like a green veggie to go along with your spicy rigatoni, try Parmesan Asparagus. The fresh asparagus and nutty Parmesan complement the pasta really well. For special occasions or a big family meal, a great dessert is Tiramisu Cake, which you can make ahead of time.
Spicy Rigatoni Recipe
Ingredients
- 1 pound rigatoni pasta
- 2 tablepsoons olive oil
- 1/2 cup onion finely diced
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 1/2 teaspoon red pepper flakes
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and red pepper flakes to the skillet, cooking for about 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, then pour in vodka. Allow the alcohol to evaporate, about 2 minutes.
- Lower the heat and add heavy cream, stirring well. Cook for 5 minutes until the sauce thickens slightly.
- Add the cooked rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Stir in grated Parmesan cheese and season with salt to taste. Cook for an additional 2 minutes to meld the flavors.
- Serve hot, garnished with extra Parmesan if desired.
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