Carbone Spicy Vodka Rigatoni (Copycat)

This copycat Carbone Spicy Vodka Rigatoni recipe is easy enough to make on a weeknight but indulgent enough to make for a date night! It's spicy, creamy, and super rich.

Jump to:

• Why I Love It:
• Ingredients
• How To Make Copycat Carbone Spicy Rigatoni
• Substitutions and Variations
• Equipment
• Leftovers and Storage
• Recipe Tips
• Frequently Asked Questions
• Serving Ideas
• Other Pasta Recipes
• Recipe
• Reviews

Why I Love It:

• Rich and Creamy - This sauce is super decadent and perfect for a special occasion.
• Spicy - The Calabrian chili peppers add spice to the sauce, but you can adjust it to your taste.
• Carbone Copycat - A close copycat of the famous restaurant favorite!

Ingredients

• Rigatoni Pasta - I also love rigatoni in this Rigatoni al forno recipe or spicy sausage pasta recipe.
• Olive Oil
• Onion - finely diced
• Spices - Salt, Pepper
• Minced Garlic
• Calabrian Chili Peppers - You can buy these in a jar in most grocery stores
• Tomato Paste
• Vodka
• Heavy Cream
• Sugar - Just a tiny bit of sugar helps cut the acidity of the tomatoes
• Butter
• Grated Parmesan Cheese - plus extra for serving
• Pasta Water - Make sure to save some after cooking the pasta

How To Make Copycat Carbone Spicy Rigatoni

1. Cook Pasta - Start by getting a big pot of salted water boiling and cooking the pasta to al dente.
2. Cook Onions and Calabrian Peppers - While the pasta is cooking, heat the oil in a large pot over medium heat. Add the onions, salt, and pepper and cook until the onions are translucent. Add the garlic and Calabrian chili peppers and cook for another minute until fragrant.
3. Add Tomato Paste and Vodka - Add the tomato paste to the peppers and cook while stirring for a couple of minutes until dark red. Pour in the vodka and cook for another minute or so.
4. Stir in Heavy Cream - Stir in the heavy cream, stirring well to combine.
5. Add Pasta - Add the al dente pasta to the sauce along with the pasta water and sugar, if using. Fold to coat the pasta and fold in the butter and parmesan cheese.
6. Taste and Serve - Taste the pasta and adjust the salt/pepper, if needed. Serve and enjoy!

Substitutions and Variations

• Red Pepper Flakes - If you can't find Calabrian Chili Peppers, you can swap in red pepper flakes to add spice.
• Chicken - For protein, you can cook some cubed or sliced chicken separately and serve on top of or fold into the pasta.
• Halve the Recipe - This recipe makes a big batch to serve 6 people, but you can easily halve the recipe for a date night. The recipe steps remain the same.

Equipment

• Large Pot - To cook the pasta.
• Second Large Pot or Deep Sauté Pan - To make the sauce. If you have one large enough, you can toss the pasta right into the same pot.

Leftovers and Storage

Due to the cream in the sauce, this pasta recipe is best served after making as the sauce can 'break' or get slightly oily when reheating. But leftovers can be stored in the fridge for up to 4 days.

Recipe Tips

• Save the Pasta Water - Adding some of the reserved pasta water is key! The starch in the pasta water helps bind the sauce ingredients together and helps thicken the sauce slightly.
• Cook Pasta until Al Dente - To avoid mushy pasta, be sure to only cook until al dente. The pasta will cook a little bit more when tossed with the hot sauce.

Frequently Asked Questions

Serving Ideas

• Crusty Bread - You can't go wrong with a crusty baguette to help soak up some of the creamy sauce. Or make a batch of these soft, easy garlic knots.
• Side Salad - A Caesar salad or classic garden salad are great choices.

Other Pasta Recipes

• French Onion Pasta - The flavors of French Onion Soup in a filling, slightly creamy pasta recipe. Start with caramelized onions in a large pot then add the remaining ingredients, including the uncooked pasta.
• One-Post Spinach Sausage Pasta - The perfect balance of creamy, slightly spicy, and comforting.
• Roasted Butternut Squash Pasta - Just roast the butternut squash with onions and garlic then blend up with the remaining ingredients.

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