Spicy Rigatoni Vodka
Jun 25, 2024, Updated Mar 11, 2026
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Spicy rigatoni alla vodka features rigatoni pasta tossed in a creamy tomato sauce with a splash of vodka and zesty red pepper flakes. If you’ve ever tried the famous spicy rigatoni vodka at Carbone, you’ll love this homemade version.
It’s one of my favorite quick pasta dinners, just like my creamy lemon pasta, and it’s ready in about 20 minutes. Add a side of breadsticks, and dinner is done.
Easy Spicy Vodka Rigatoni
The Italians thought a shot of vodka belonged in a pot of creamy tomato pasta sauce, and I agree! Just a splash is all it takes to tie this vodka sauce together with the caramelized shallots, tangy tomato paste, and red pepper flakes.
Spicy vodka rigatoni is great served with a side of sauteed garlic broccolini and garlic bread to mop up the sauce.
Why I Love This Spicy Rigatoni Vodka Recipe
- Ready in 20 minutes. Aside from boiling the pasta separately, you can make this easy pasta recipe in one pan on the stovetop in 20 minutes.
- Zesty and creamy. I love the zing of chili flakes in my favorite homemade vodka sauce, but it’s easy to adapt to your taste. Meanwhile, the sauce turns out silky thanks to the combo of vodka and heavy cream.
- Date night approved. I can’t think of a better dinner-for-two pasta dish than this spicy rigatoni vodka with a side of filet mignon! And even better, you’ll have leftovers for lunch!
What Is Spicy Rigatoni alla Vodka?
Spicy rigatoni alla vodka is a creamy tomato pasta made with vodka, garlic, heavy cream, and red pepper flakes. The vodka enhances the flavor of the tomatoes while the cream creates the signature silky, pink sauce. The red pepper flakes add a little heat, which is what makes this version “spicy.”
This dish became especially popular after the famous Italian-American Carbone restaurant in New York introduced its spicy rigatoni vodka.
What You’ll Need
This spicy rigatoni alla vodka is part pasta arrabbiata, part creamy tomato pasta, and 100% easy to make with pantry ingredients.
- Rigatoni – I like rigatoni or mezzi here because the tubes hold the sauce well. Penne or another ridged pasta works too.
- Olive Oil – For sautéeing, but any cooking oil is okay to use.
- Shallot – Or a mild onion, like a yellow onion.
- Garlic – Freshly minced. Garlic powder can be used.
- Tomato Paste – Can be substituted with tomato puree or tomato sauce.
- Butter – A couple of knobs of butter give the sauce extra richness.
- Red Pepper Flakes – You can replace dried flakes with crushed Calabrian chilis or chili paste, like the Carbone recipe. Adapt the amount to taste.
- Vodka – You don’t need to use the top-shelf stuff, but I always recommend cooking with alcohol that you’d like to drink.
- Heavy Cream – You can use whole milk or half & half instead, but the sauce won’t be as silky.
- Parmesan – For the love of flavor, please use freshly grated, if possible.
- Seasonings – Salt and black pepper, plus fresh parsley for garnish.
Recipe Tips
- Salt the pasta water. The key to delicious pasta is well-seasoned pasta water. Ask any Nonna from Italy, and she’ll say that the water used to cook pasta should be salty like the Mediterranean Sea. I recommend adding 1 to 3 tablespoons, depending on how much water is in the pot.
- Save the pasta water. Reserve at least 1 cup of the water you used to boil your pasta. If you need to thin out the sauce, using pasta water is the best way to do it without compromising flavor. The starches in the water emulsify with the other ingredients, and the salt helps build up the flavor.
- Don’t overcook. Make sure to cook the rigatoni until it’s just al dente. You want the inside to be a little firm while the outside has some give.
What to Serve with Spicy Rigatoni alla Vodka
- Bread: Garlic bread, focaccia, or warm, crusty bread are perfect for soaking up the extra vodka sauce.
- Salads: A big chef’s salad or my Mediterranean salad adds freshness to the meal.
- Veggie sides: Lemon butter green beans or air-fried broccoli make delicious sides.
- Add meat: Serve vodka rigatoni alongside my classic Bolognese sauce or even grilled chicken spiedini or baked Italian sausage.
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Spicy Rigatoni Vodka
Ingredients
- water, to cook the pasta
- 1 teaspoon salt, for the pasta water
- 1 pound rigatoni
- 1½ tablespoons olive oil
- 2 shallots, chopped
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 2 tablespoons butter
- 1½ teaspoons red pepper flakes
- ¼ cup vodka
- 1 cup heavy cream
- ⅔ cup freshly grated parmesan cheese
- salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Add the teaspoon of salt to the boiling water, followed by the rigatoni. Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1 cup of the pasta water. Set aside.
- Saute the aromatics. In a large skillet or saucepan, heat the olive oil over medium heat. Add the shallots and saute until translucent. Add the garlic and sauté for 15 seconds or until fragrant.
- Build flavor. Stir in the tomato paste, butter, and red pepper flakes. Saute for 2-3 minutes until the tomato paste has darkened in color.
- Deglaze. Pour the vodka into the skillet and cook for 2-3 minutes, stirring occasionally to knock any brown bits off of the bottom of the pan.
- Make it creamy. Whisk in the heavy cream and let the sauce simmer for a few minutes.
- Make it cheesy. Turn the heat to low and add the cheese. Stir until melted.
- Put it all together. Add the cooked rigatoni to the skillet. Toss to coat the pasta. If the sauce is too thick, stir in a bit of the reserved pasta water to thin it out. Turn off the heat and season with salt and pepper to taste.
- Serve. Serve warm garnished with fresh parsley.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Spicy Rigatoni Vodka
- Cook your pasta. Start by cooking the rigatoni in salted boiling water. Aim for al dente, meaning firm with a little bite. Before you drain the pasta– very important– scoop out 1 cup of the pasta water and set this aside for the sauce.
- Prepare the sauce. Drain the pasta, and get shallots and garlic sauteeing in a skillet. Add tomato paste and butter, and stir in the red pepper flakes.
- Finish the sauce. After that’s cooked off a little, you’ll pour in the vodka to deglaze the pan. Lastly, whisk in the heavy cream and parmesan cheese. You’ll want to do this over low heat so that the dairy doesn’t split.
- Put it all together. Toss your cooked rigatoni right in the skillet with the sauce. Drizzle in a little pasta water, season with salt and pepper, and sprinkle with fresh parsley. Buon appetito!
FAQs
Alla vodka refers to a tomato-based pasta sauce made with cream and vodka. The vodka helps enhance the flavors of the tomatoes and cream, creating the signature pink-orange sauce.
Yes. You can replace the vodka with dry white wine or chicken broth. The flavor will be slightly different, but the sauce will still be delicious.
Storing and Reheating Leftovers
- Keep leftover rigatoni in an airtight container in the fridge for up to 5 days. I’m not too fond of freezing pasta recipes, especially ones with cream in the sauce, since the dairy tends to split once it’s thawed.
- To reheat, warm your leftovers in a saucepan on the stovetop, adding a splash of water to help loosen the sauce. You can also reheat it in the microwave in 30-second increments.
Delish! Will be making it again.
This is an absolute delicious recipe! We added julienned onion and red pepper and chicken and it tasted like restaurant quality ❤️
Thank you, Leanne! Adding those extras sounds amazing—restaurant quality for sure!
yummy!!!
Thank YOU! I am very glad you enjoyed it! 🙂