Spicy Tequila Rigatoni

If you love a simple and spicy pasta dish, then you’re going to love this Spicy Tequila Rigatoni recipe. It’s so easy to make and is a spin on the classic Pasta Alla Vodka. Although I have to say, I like this better! The creamy Calabrian chili sauce is packed with so much flavor. What truly makes this so special is the pasta itself! I always say that the type of pasta you use can instantly elevate the entire dish, and that’s exactly what this dish is all about. I love using premium bronze-cut pasta because it delivers extraordinary sauce grip for more flavor in every bite – and who doesn’t want that!? Hope you try it and love it as much as we do.

How To Make My Spicy Tequila Rigatoni

Here’s a video of how I made this Spicy Tequila Rigatoni! For another delicious Italian-inspired dish, check out my Bruschetta Pasta recipe.

View this post on Instagram

A post shared by Erin O'Brien (@erinnobrienn)

Ingredients

• 16 ounces rigatoni pasta
• 3 tablespoons extra-virgin olive oil
• ½ medium yellow onion, finely chopped
• 3 tablespoons crushed Calabrian chili peppers (adjust based on heat preference)
• 4 cloves garlic, finely minced
• ¼ teaspoon Sugar
• Kosher salt to taste
• 8 ounces tomato paste
• ¼ cup tequila blanco
• ¾ cup heavy cream
• 5 tablespoons unsalted butter
• 1 cup Parmigiano-Reggiano, plus more for serving
• ½ to 1 cup pasta water, as needed
• Fresh basil leaves for garnish (optional)

Recipe Method

1. In a large pot of heavily salted water, cook the pasta until al dente according to package instructions.
2. In a large skillet over medium heat, add the olive oil and onion and cook for 3 to 5 minutes until translucent.
3. Add the crushed Calabrian chili peppers, garlic, sugar, and salt and cook for 2 to 3 minutes, being careful not to burn the garlic!
4. Add the tomato paste and cook until it darkens and turns a deep red color, approximately 4 to 5 minutes.
5. Add the tequila and stir to combine and cook for 1 to 2 minutes, or until the liquid has completely evaporated.
6. Reduce the heat to low-medium, add the heavy cream, and mix until thoroughly combined. Let simmer for 4 to 5 minutes, or until the sauce slightly thickens, stirring occasionally.
7. Turn the heat off and bit by bit, add the butter, Parmigiano-Reggiano, and pasta water while stirring quickly to combine and emulsify.
8. Add the pasta directly into the sauce and toss until thoroughly coated. Add the additional pasta water as needed to reach your desired saucy consistency. Serve and top with additional freshly grated Parmigiano-Reggiano. Enjoy!