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This carbone spicy rigatoni recipe is made with vodka, cream, tomato paste, and Calabrian chilis. A quick and easy dinner that is made in under 30 minutes!
Serve it with tomato avocado salad and cheesy garlic bread for a restaurant-quality meal.
Why I Love This Carbone Spicy Rigatoni Recipe
- It requires just a handful of ingredients and it’s so easy to make!
- I think 2 tbsp of chopped Calabrian chili peppers is the magic number. Perfectly spicy!
- Any leftovers can be placed in an air-tight container and refrigerated for up to 3 days. Although I highly recommend enjoying it the same day.
- It’s rich, creamy, sweet, and spicy.
Ingredient Notes
Pasta – I used pipette pasta but feel free to use rigatoni or any type of short-shaped pasta.
Chopped Calabrian Chili Peppers – I used store-bought that comes in a jar. It’s very spicy.
Vodka – If you don’t consume alcohol, feel free to simply omit it.
How To Make
- Soften the onions until translucent. Stir in the garlic and Calabrian chili peppers and cook for 1 minute.
- Add the tomato paste and cook for 2 minutes. Pour in the vodka and cook for 1 minute. Add the heavy cream and mix well.
- Add the pasta cooking water, sugar, and season with salt and pepper.
- Stir in the butter, fresh parmesan cheese, and check for seasoning.
- Fold in the pasta and enjoy!
Top Tips For The Perfect Spicy Rigatoni
- Cook the pasta until al-dente.
- Only use 1/2 lb of pasta if you like it saucy and creamy. If you use the entire box, it will be a little dry.
- Double the sauce recipe if you use 1 lb of pasta!
- If you can’t find chopped Calabrian chilis feel free to use red crushed chili flakes instead.
More Pasta Recipes You’ll Enjoy
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Carbone Spicy Rigatoni
Ingredients
- 1/2 lb pipette pasta
- 1/2 onion, finely diced
- 3 garlic cloves , finely minced
- 2 tbsp chopped Calabrian chili peppers
- 6 ounces tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 tsp sugar , or to taste
- 1/4 cup pasta water , the water you cook the pasta in
- 1 tbsp butter
- 1 tbsp parmesan cheese , freshly grated
- salt and pepper to taste
- oil
Instructions
- Cook the pasta in boiling salted water according to packaging instructions.
- In a large pot, heat some oil over medium heat. Add the onions and cook for 2-3 minutes. Stir in the garlic and Calabrian chili peppers and cook for 1 minute.
- Add the tomato paste and cook for 2 minutes while stirring frequently. Pour in the vodka and cook for 1 minute. Add the heavy cream and mix well.
- Add the pasta cooking water, sugar, and season with salt and pepper. Stir in the butter, fresh parmesan cheese, and check for seasoning. Fold in the pasta and enjoy!
Notes
- Cook the pasta until al-dente.
- Only use 1/2 lb of pasta if you like it saucy and creamy. If you use the entire box, it will be a little dry.
- Double the sauce recipe if you use 1 lb of pasta!
- If you can’t find chopped Calabrian chilis feel free to use red crushed chili flakes instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
