IYKYK. And if you don’t, just make this pasta sauce—you may never look at homemade pasta sauce the same way again. This Spicy Vodka Rigatoni is spicy but with flavor, creamy and velvety, with just the right amount of tang. Ready in under 45 minutes, it’s perfect for making ahead, freezing, or meal prepping. It’s the one sauce you’ll be making again and again.
If you’re from New York City, chances are you know what “spicy rigs” is. If you’re not from New York or have never heard of Carbone’s spicy rigatoni, this post might just change the way you think about vodka sauce. This spicy vodka rigatoni recipe is creamy, cheesy, a little spicy, and just addictive enough to keep you coming back for more.
When the pandemic hit, countless food blogs shared copycat recipes of Carbone’s iconic spicy vodka rigatoni. I tried a few—some were good, and some, not so much. I was surprised at how many were just plain vodka sauce with chili flakes. Nothing like the original. Plus, some recipes called for multiple pots… nobody has time for that. This recipe is not only quick and easy but might just become your go-to vodka sauce recipe.
Large Pot / Pan – This recipe yields enough sauce for one box of pasta, so keep that in mind when choosing your pot. I like to use a Dutch oven for recipes like this, but any large skillet or pot that allows you to comfortably mix the pasta with the sauce at the end will work just as well.
Cook The Aromatics – In a large pot over medium heat, melt the butter. Once melted, add the shallots and cook until they’re soft, fragrant, and translucent but not browned. This will take about 8-10 minutes. If they start to brown, lower the heat. Add the garlic and cook for another 1-2 minutes.
Build the Sauce – Add the tomato paste and Calabrian chilis, stirring to combine them with the shallots and garlic. Cook for 2-3 minutes, stirring occasionally to ensure even cooking. Deglaze the pan with vodka and allow the alcohol to cook off for about 3 minutes. Pour in the crushed tomatoes and simmer with the lid on for 5 minutes. After simmering, salt to taste.
Finish the Sauce – Add the heavy cream and simmer for another 3-5 minutes. Make sure that the sauce is just at a simmer, we aren’t looking to boil and potentially break the sauce. Turn off the heat, add the Parmesan cheese, and mix until fully incorporated. If eating right away, add the cooked al dente pasta and toss to combine. If making in advance, see below for storing and reheating instructions.
Can I make this rigatoni alla vodka without vodka?
Absolutely! Keep in mind the flavor will change slightly, but the dish is still great without it.
Can I make this in advance?
Yes! this is a great recipe to make in advance as well as double or triple the recipe it if you are cooking for a crowd. See below for storing and reheating instructions.
Can I replace Calabrian chilis for red pepper flakes?
Yes and no, the Calabrian chilis add not only heat but flavor to the dish. Remove them and you are making a spicy all vodka sauce and not a Carbone copycat. If you are okay with that then start with 1/2 tsp and add from there.
What can I serve with this?
Looking to make this a bit more substantial? Add a protein. Grilled chicken or shrimp are great additions to this creamy tomato sauce pasta dish.
This is a fantastic sauce to make a day or two ahead and reheat when ready to eat. I love making it in bulk for family events because it stores so well. Store in an airtight container for up to 3 days in the fridge. When you’re ready to enjoy, simply pop the sauce in a saucepan and heat it on the stove until warm. Add your pasta and enjoy!
If you’ve already mixed the pasta with the sauce and need to store and reheat it, follow the same process—store in an airtight container in the fridge for up to 3 days. When reheating this pasta dish place the leftovers in a pan with a splash of water, broth, or, even better, leftover pasta water. I like to reserve pasta water and freeze it, so I always have some on hand for reheating pasta. Let’s be honest, microwaving pasta never brings the dish back the way it should.
Looking for more spicy pasta dishes? Check out the recipes below!
Spicy Aglio e Olio
Blistering Tomato Marinara
Spicy Caper Pasta
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