What is Spicy Vodka Rigatoni?

Spicy Vodka Rigatoni is a creamy tomato-based pasta made with Calabrian chili paste, tomato paste, heavy cream, vodka, and Pecorino Romano. It is rich, tangy, and buttery with a perfect level of heat that makes every bite irresistible.

This dish became iconic thanks to Carbone in New York City, where it went viral for its glossy orange sauce and bold flavor. Now you can recreate it at home with simple ingredients and the same restaurant-style texture.

Why I Love This Dish

I first tried Spicy Vodka Rigatoni at Carbone in New York, and I instantly fell in love. The sauce was creamy, spicy, and slightly smoky. Every rigatoni tube was coated perfectly in that silky orange sauce, and I could not stop thinking about it.

When I got home, I made it my mission to recreate that same flavor. After a few tries and a lot of pasta testing, I finally nailed it. This version is rich, buttery, and slightly smoky from the Calabrian chili. The Pecorino Romano adds that salty, sharp finish that ties it all together.

It has become my favorite pasta to make for date nights or when I want something restaurant-worthy without leaving the house.

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Key Flavor Components

• Calabrian Chili Paste: Adds heat and smokiness. It is the main source of spice and depth.

• Tomato Paste: Builds a strong, caramelized tomato base.

• Vodka: Helps the cream and tomato blend into a smooth, balanced sauce.

• Heavy Cream: Makes the sauce velvety and rich.

• Pecorino Romano: Adds saltiness and sharp flavor to finish the dish.

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Jump to Recipe

Step-by-Step: How to Make Spicy Vodka Rigatoni like a Restaurant (Carbone Specifically)!

Start by bringing a large pot of salted water to a boil and cook your rigatoni until just shy of al dente, about 12 minutes. Save half a cup of pasta water before draining.

While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add finely chopped onion and cook for about 5 to 6 minutes until soft and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Add tomato paste and Calabrian chili paste to the pan. Cook for about 4 to 5 minutes on medium-low heat, stirring often until the mixture darkens and thickens. This step builds that deep, flavorful base you taste at Carbone.

Pour in the vodka and let it simmer for 2 minutes until most of the alcohol evaporates. Lower the heat and stir in the heavy cream. The sauce will turn a beautiful orange color that is creamy, spicy, and smooth. Season with salt and black pepper.

Add the cooked rigatoni to the pan along with a splash of the reserved pasta water. Toss everything together on low heat for a minute or two until each piece is coated evenly. Gradually stir in the Pecorino Romano until it melts into the sauce. Add a little more pasta water if you need to loosen it up.

Serve right away with extra Pecorino and a few torn basil leaves on top. Every bite should be creamy, spicy, and full of that restaurant flavor you fell in love with.

FAQ

Can I make it without vodka?
Yes. You can replace vodka with a splash of chicken broth or water. The flavor will still be delicious, just slightly less sharp.

Can I use Parmesan instead of Pecorino?
Yes. Parmesan is a little milder and sweeter, while Pecorino is sharper and saltier. Both work great.

Is Calabrian chili paste very spicy?
It has medium heat. Start with one tablespoon if you prefer a mild version and add more to taste.

Can I use a different pasta shape?
Yes, but rigatoni works best because its ridges help the sauce cling beautifully.

How long does it last?
It will stay fresh for up to 3 days in the fridge. Reheat it gently with a splash of milk or cream to bring the sauce back to life.

Nutritional Information (Per Serving / Serves 3)

• Calories: 920
• Protein: ~24 g
• Carbohydrates: ~85 g
• Fat: ~49 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

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