This is my Copycat Carbone Spicy Vodka Rigatoni and did you know that the famous New York City restaurant doesn’t actually have vodka in it? After visiting the NYC, our waiter gave us the inside scoop. I knew I had to make my own version at home and guess what? It just may be as good as the real thing and it’s a lot less expensive. It’s silky, creamy, and so delicious. The Calabrian chili is the star ingredient here! You can adjust the spice based on your preference but I like it pretty spicy. You have to try it!
How Much does the Spicy Rigatoni Vodka at Carbone cost?
The sticker shock is real for this pasta. The price of the Carbone Spicy Rigatoni Vodka is $34! But was it worth it? That depends on your perspective. While there is no doubt that it is absolutely delicious, you can whip up something just as good at home for just a fraction of the cost! All it requires is following this simple recipe and you’re sure to be going back for seconds!
How To Make My Copycat Carbone Spicy Vodka Rigatoni
Here’s a video of how I make my Copycat Carbone Spicy Vodka Rigatoni! For another delicious and delicious pasta, check out my Brown Butter Limone Rigatoni Rigatoni recipe.
Although you can use all sorts of pasta types, Carbone uses rigatoni for their Spicy Rigatoni Vodka – and for good reason! Rigatoni is versatile and great for creamy and silky pastas, which is why it is perfect for this dish. Carbone actually uses a slightly rounded rigatoni pasta shape which soaks up tons of the delicious sauce.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound rigatoni (bronze cut always works best)
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 4 tablespoons Butter
- 3 tablespoons Calabrian chiles (crushed or chopped) – if you prefer less heat, reduce the amount to 1 or 2 tablespoons
- Pinch of sugar
- 8 ounces tomato paste
- ¾ cup heavy cream
- Pinch of sugar
- ½ – 1 cup pasta water
- 1 cup Parmigiano Reggiano plus more to top
- Salt and pepper to taste
Recipe Method
- Cook the pasta in heavily salted water until it’s al dente.
- In large skillet or dutch oven over medium heat, add extra virgin olive oil and cook the onion until it’s translucent.
- Add Calabrian chili, garlic, a pinch of sugar, and salt. Then cook for 2 to 3 minutes being careful not to burn the garlic.
- Add tomato paste and cook until it darkens and turns deep red. This takes approximately 4 to 5 minutes.
- Add a ¼ cup splash of pasta water and stir to combine. Reduce the heat to low-medium. Add heavy cream and mix it in until it’s thoroughly combined.
- Add butter, Parmigiano Reggiano, and pasta water, then stir.
- Add pasta directly into the pan and toss to combine. Then add additional pasta water as needed to reach your desired consistency. Serve and top with lots of freshly grated Parmigiano Reggiano. Enjoy!