Spicy Vodka Rigatoni

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 damn addictive. It’ll 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. 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.

What You’ll Need For Spicy Vodka Rigatoni

• Pasta – “Rigatoni, or a similar pasta like shellbows, is recommended for this sauce. However, other macaroni-type pastas, such as penne or cavatappi (cellentani), also work well in this recipe.
• Crushed Calabrian Chilis- This is the key ingredient and non-substitutable. Calabrian chili peppers have become increasingly popular over the past two years and can usually be found in supermarkets near olives and sandwich spreads. My favorite is Delallo Crushed Calabrian Chilis, but I also love Trader Joe’s Italian Bomba Hot Pepper Sauce. Need an option on Amazon? Try this ONE (*affiliate link).
• Shallots
• Garlic – A whole bulb, which means… fresh only! Yes, all of it is necessary. If you prefer pre-peeled, then use 10-12 cloves.
• Tomato Paste
• Crushed Tomatoes
• Vodka
• Heavy Cream – If you’re looking to cut down on calories, you can substitute half-and-half, though the heavy cream is what makes the dish super creamy.
• Parmesan Cheese – Choose good-quality Parmesan cheese, not the pre-shredded stuff you find outside of the refrigerator section.

Tools Needed

• 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.

How to Make Spicy Vodka Rigatoni

1. 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.

2. 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.

3. 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.

Recipe Video

How To Serve Spicy Vodka Rigatoni

Want to really hit it out of the park? Serve this sauce with sliced Crispy Breaded Chicken Cutlets. If you’d like a lighter option, grilled chicken is also a great alternative for added protein. For side dishes, Sautéed Broccolini, Roasted Broccoli with Crispy Quinoa, or even my OG Kale Caesar are excellent pairing options.

To make the sauce heartier, cook some Italian sausage and stir it in once the sauce has finished cooking.

Frequently Asked Questions

Storing/Reheating

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 3-4 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 4 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.