Homemade Spicy Rigatoni A La Vodka (Carbone Dupe)
Homemade Spicy Rigatoni A La Vodka (Carbone Dupe)
Ingredients
For the Spicy Vodka Sauce
- 1 stick unsalted butter, (8 ounces)
- 1 sweet onion, finely chopped
- 1 tablespoon Calabrian chili paste
- 6 cloves garlic, minced or pressed
- 1/2 cup tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 cup vodka
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
For the Rigatoni
- 16 ounces rigatoni pasta
- 2 tablespoons salt, for pasta water
- 1/2 cup reserved pasta water, as needed
For Garnish
- 1/4 cup fresh basil leaves, roughly chopped or whole
Instructions
- 1
In a large, deep skillet or Dutch oven, melt the 1 stick (8 ounces) of unsalted butter over medium heat.
⏱️ 2 min
- 2
While the butter is melting, finely chop the sweet onion. Add the chopped onion to the skillet and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the 1 tablespoon of Calabrian chili paste to the onions in the skillet and stir well to combine. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Press or mince the 6 cloves of garlic directly into the skillet with the onions and chili paste. Cook for another 1 minute, being careful not to burn the garlic.
⏱️ 1 min
- 5
Stir in the 1/2 cup of tomato paste. Cook, stirring frequently, for 3-5 minutes, allowing the tomato paste to deepen in color and caramelize slightly.
⏱️ 5 min
- 6
Season the sauce mixture with 1/2 teaspoon of salt, or to taste.
⏱️ 1 min
- 7
Deglaze the pan by pouring in the 1/4 cup of vodka. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Allow the vodka to cook off for 1-2 minutes.
⏱️ 2 min
- 8
Pour in the first cup of heavy cream and stir until fully combined. Then, add the second cup of heavy cream and stir again until the sauce is smooth and creamy. Bring to a gentle simmer.
⏱️ 3 min
- 9
Remove the sauce from the heat and stir in the 1/2 cup of freshly grated Parmesan cheese until melted and fully incorporated. Set the sauce aside.
⏱️ 2 min
- 10
While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the 16 ounces of rigatoni pasta and cook according to package directions until perfectly al dente.
⏱️ 10 min•🌡️ 212
- 11
Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
⏱️ 1 min
- 12
Drain the cooked rigatoni and immediately add it to the skillet with the prepared vodka sauce. Toss gently to coat the pasta evenly.
⏱️ 2 min
- 13
Add a little of the reserved pasta water, 1-2 tablespoons at a time, to the pasta and sauce mixture, stirring well after each addition, until the desired consistency is achieved. The sauce should be creamy and cling to the pasta.
⏱️ 2 min
- 14
Serve the spicy rigatoni a la vodka immediately in bowls. Garnish with fresh basil leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Spicy Rigatoni A La Vodka (Carbone Dupe)
For the Spicy Vodka Sauce
- 1 stick unsalted butter, (8 ounces)
- 1 sweet onion, finely chopped
- 1 tablespoon Calabrian chili paste
- 6 cloves garlic, minced or pressed
- 1/2 cup tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 cup vodka
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
For the Rigatoni
- 16 ounces rigatoni pasta
- 2 tablespoons salt, for pasta water
- 1/2 cup reserved pasta water, as needed
For Garnish
- 1/4 cup fresh basil leaves, roughly chopped or whole
Instructions
- 1
In a large, deep skillet or Dutch oven, melt the 1 stick (8 ounces) of unsalted butter over medium heat.
⏱️ 2 min - 2
While the butter is melting, finely chop the sweet onion. Add the chopped onion to the skillet and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the 1 tablespoon of Calabrian chili paste to the onions in the skillet and stir well to combine. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Press or mince the 6 cloves of garlic directly into the skillet with the onions and chili paste. Cook for another 1 minute, being careful not to burn the garlic.
⏱️ 1 min - 5
Stir in the 1/2 cup of tomato paste. Cook, stirring frequently, for 3-5 minutes, allowing the tomato paste to deepen in color and caramelize slightly.
⏱️ 5 min - 6
Season the sauce mixture with 1/2 teaspoon of salt, or to taste.
⏱️ 1 min - 7
Deglaze the pan by pouring in the 1/4 cup of vodka. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Allow the vodka to cook off for 1-2 minutes.
⏱️ 2 min - 8
Pour in the first cup of heavy cream and stir until fully combined. Then, add the second cup of heavy cream and stir again until the sauce is smooth and creamy. Bring to a gentle simmer.
⏱️ 3 min - 9
Remove the sauce from the heat and stir in the 1/2 cup of freshly grated Parmesan cheese until melted and fully incorporated. Set the sauce aside.
⏱️ 2 min - 10
While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the 16 ounces of rigatoni pasta and cook according to package directions until perfectly al dente.
⏱️ 10 min•🌡️ 212 - 11
Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
⏱️ 1 min - 12
Drain the cooked rigatoni and immediately add it to the skillet with the prepared vodka sauce. Toss gently to coat the pasta evenly.
⏱️ 2 min - 13
Add a little of the reserved pasta water, 1-2 tablespoons at a time, to the pasta and sauce mixture, stirring well after each addition, until the desired consistency is achieved. The sauce should be creamy and cling to the pasta.
⏱️ 2 min - 14
Serve the spicy rigatoni a la vodka immediately in bowls. Garnish with fresh basil leaves before serving.
⏱️ 1 min