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A bowl of spicy rigatoni pasta coated in creamy vodka sauce, garnished with fresh basil and Parmesan cheese on a white kitchen counter

Carbone Spicy Rigatoni Recipe

4 from 1 vote
Recreate Carbone's famous spicy rigatoni vodka at home with this copycat recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Sauce Simmering 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method

Ingredients
  

  • 1 pound rigatoni Bronze-die cut
  • 2 cups heavy cream
  • ½ cup vodka
  • 28 ounces San Marzano tomatoes Whole canned
  • 2-3 whole Calabrian chilies Minced
  • 4 cloves garlic Minced
  • 1 teaspoon red pepper flakes
  • ¼ cup olive oil Extra virgin
  • 4 tablespoons butter Unsalted
  • ½ cup Pecorino Romano Freshly grated
  • ½ cup Parmesan Freshly grated

Equipment

  • 1 Heavy-bottom saucepan For sauce
  • 1 Large pasta pot For rigatoni
  • 1 Wide skillet For tossing
  • 1 Chef's knife For prep

Method
 

  1. Step 1: Sauce Base
  2. Heat oil and butter
  3. Sauté garlic until golden
  4. Add chilies and red pepper flakes
  5. Step 2: Build Sauce
  6. Add vodka, reduce by half
  7. Add tomatoes, simmer 20 minutes
  8. Stir in cream
  9. Cook until thickened
  10. Step 3: Finish
  11. Cook pasta al dente
  12. Toss with sauce
  13. Add cheese and pasta water