Craving the luxurious taste of Carbone's Spicy Rigatoni Vodka but don’t want to splurge on dining out? Look no further! This recipe brings the magic of Carbone’s signature pasta into your kitchen. With its velvety tomato cream sauce, subtle heat from red pepper flakes, and a hint of vodka for depth, this dish is the ultimate crowd-pleaser. Plus, it’s surprisingly simple to make! Follow our detailed instructions below to recreate this Italian-American classic and impress your family and friends.
Indulge in the bold flavors of Carbone's famous Spicy Rigatoni Vodka Pasta! This creamy, fiery dish combines perfectly cooked rigatoni with a luscious tomato vodka sauce that’s kissed with red pepper flakes and finished with Parmesan cheese. Whether you're hosting dinner or treating yourself, this recipe is restaurant-quality comfort food made easy.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
Carefully pour in the vodka (ensure your stove flame is off if using gas). Return the skillet to medium heat and let the alcohol cook off for about 3-4 minutes, stirring occasionally.
Stir in the crushed tomatoes and season with salt. Simmer the sauce for 10-12 minutes, allowing the flavors to develop.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix well until the sauce is smooth and creamy. If needed, thin the sauce with reserved pasta water, one tablespoon at a time.
Add the cooked rigatoni to the skillet, tossing to coat evenly in the sauce. Let it cook together for 2-3 minutes, ensuring the pasta absorbs the flavors.
Remove from heat and let the pasta rest for 5 minutes (optional). Garnish with fresh basil leaves, additional Parmesan cheese, and a sprinkle of red pepper flakes before serving.
