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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

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

Equipment

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

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

Instructions 

  • Step 1: Sauce Base
  • Heat oil and butter
  • Sauté garlic until golden
  • Add chilies and red pepper flakes
  • Step 2: Build Sauce
  • Add vodka, reduce by half
  • Add tomatoes, simmer 20 minutes
  • Stir in cream
  • Cook until thickened
  • Step 3: Finish
  • Cook pasta al dente
  • Toss with sauce
  • Add cheese and pasta water

Nutrition

Serving: 350g | Calories: 850kcal (43%) | Carbohydrates: 82g (27%) | Protein: 22g (44%) | Fat: 45g (69%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 115mg (38%) | Sodium: 680mg (30%) | Potassium: 450mg (13%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 1250IU (25%) | Vitamin C: 12mg (15%) | Calcium: 220mg (22%) | Iron: 3mg (17%)