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    You Are Here: Home → Main Course → Pasta

    Spicy Rigatoni

    July 26, 2022 | Updated March 8, 2023 by Ryan Leave a Comment

    47 shares
    Jump to Recipe Print Recipe
    spoon dipped skillet with spicy rigatoni
    overhead shot of wooden spoon dipped in skillet with spicy rigatoni
    overhead shot of skillet with spicy rigatoni

    With vodka, tomatoes, heavy cream and the key ingredient, Calabrian chilis, this spicy rigatoni has the perfect amount of heat and can be prepared in 20 minutes.

    overhead shot of wooden spoon dipped in skillet with spicy rigatoni

    When it comes to weeknights, is there much better than a quick and tasty pasta dish? From penne al baffo to bucatini cacio e pepe to garlic butter pasta to pasta alla zozzona.

    Penne alla vodka is another such dish. So simple but so flavorful. However what's wrong with mixing it up a little bit. And that's exactly what a well-known restaurant called Carbone did.

    Now I've only been to the Miami location but the more well-known New York location introduced the world to to spicy rigatoni vodka. Using rigatoni instead of penne and adding a little heat to the dish really kicks up the pasta a notch.

    Instead of just using crushed red pepper flakes, I decided to use a well-known Italian pepper called Calabrian chilis. What you end up with is a creamy and comforting pasta dish with just the right spice level.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Variations
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Pasta Recipes
    • Spicy Rigatoni
    overhead shot of ingredients for spicy rigatoni

    Ingredient Notes

    • Pasta - rigatoni pairs great with this simple sauce because its ridges can easily capture it.
    • Shallots - adds a slightly sweet flavor to the sauce.
    • Tomatoes - you need both tomato paste and puree. You want a tomato puree as it is 100% tomatoes with no additional flavors. It adds a thicker consistency and a deep tomato flavor.
    • Calabrian chilis - gives a warm, hot, spicy, smoky, fruity, and pervasive flavor with the pasta dish.
    • Cream - adds a richness to the sauce which enhances the flavor.
    • Parmesan cheese - gives a slightly nutty, salty flavor to the sauce.

    Ingredient Swaps

    While this spicy rigatoni is pretty perfect, you can mix up the ingredients. Some variations include:

    • Rigatoni is in the title for a reason, but ziti, fusilli or penne work well.
    • Shallots are my go-to here , but sweet, white, yellow or red onions will work as well. They all high slightly different flavors.
    • If you can't find Calabrian chilis, you can use crushed red chili flakes. Just use ⅓ of the amount.
    • If you don't have tomato puree, tomato sauce works in a pinch.
    • I like the added creaminess from heavy cream, but half-and-half or whole milk can be substituted.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of cooking the shallots before adding the chilis, paste and garlic

    Cook shallots in large skillet with olive oil over medium heat until translucent and then add the garlic, cooking for 30 seconds. Stir in the paste and Calabrian chilis, cooking for another 2 minutes. Add the vodka to deglaze the skillet.

    process shots of making sauce and stirring pasta in the skillet

    Add the puree and cook for 10 minutes before adding in the cream, letting it simmer for 5 minutes. Add the pasta, cheese butter and ¼ cup of the pasta water. Stir to combine and add more pasta water if needed.

    FAQs

    What is the Difference Between Spicy Rigatoni and Penne Alla Vodka?

    This recipe uses rigatoni instead of penne and has no meat. Also you get heat from the Calabrian chilis.

    What are Calabrian Chilis?

    They are a type of pepper grown in Italy and typically served as a paste. They have fruity, spicy and salty taste, making them a little unique compared to others.

    What is the Best Tomato to Cream Ratio?

    Most recipes call for more cream, but I like the 1:1 ratio of tomato puree to cream. You can mix it up if you want.

    How Long Will It Last?

    It will last about 3 days if stored in an airtight container in the fridge.

    How Do I Reheat?

    My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.

    You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.

    Variations

    While I like the dish as is, you can customize this recipe to your preference. Some variations include:

    • Pasta - while rigatoni is my go-to, ziti or penne work.
    • Protein - while this dish has no protein, ham works great but you can also use other proteins like shrimp, calamari or chicken.
    • Veggies - asparagus, broccoli or peppers would complement the sauce well.
    • Texture - some toasted breadcrumbs or pine nuts can add great texture and flavor.

    Equipment

    The equipment you use is important to how the spicy rigatoni turns out. What is needed is the following:

    • Skillet/Dutch oven - you want something large enough to cook the sauce.
    • Spoon - you want a good wooden spoon to stir everything together.
    • Cheese grater - I mentioned multiple times but use a cheese block and grate yourself.

    Pro Tips/Recipe Notes

    • You control the amount of heat, so if you like it spicier, increase the Calabrian chilis by 1 teaspoon until you like the spice level. If you want it less spicy reduce the amount by 1 teaspoon at a time.
    • Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
    • DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
    • Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
    • The butter can be omitted if you prefer. I like it as it adds some extra richness to the spicy rigatoni. You might need to add more pasta water to make up the difference.
    spoon dipped skillet with spicy rigatoni

    Other Pasta Recipes

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      Bucatini Pomodoro
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      Corn Pasta
    • close-up of wooden spoon dipped in white baking dish of rigatoni al forno
      Rigatoni al Forno
    • almond pesto fettuccine in white bowl
      Almond Pesto Fettuccine

    If you’ve tried this spicy rigatoni recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of wooden spoon dipped in skillet with spicy rigatoni
    Print Recipe
    5 from 2 votes

    Spicy Rigatoni

    With vodka, tomatoes, heavy cream and the key ingredient, Calabrian chilis, this spicy rigatoni has the perfect amount of heat and can be prepared in 20 minutes.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Pasta
    Cuisine: Italian
    Servings: 6
    Calories: 552kcal
    Author: Ryan Beck

    Ingredients

    • 1 lb rigatoni
    • 2 tablespoon olive oil
    • 2 medium shallots, chopped
    • 4 garlic cloves, minced
    • 2 tablespoon tomato paste
    • 1 tablespoon Calabrian chilis
    • 2 tablespoon vodka
    • 8 (oz can) tomato puree
    • 1 cup heavy cream
    • ½ cup freshly grated Parmesan cheese
    • 2 tablespoon unsalted butter
    • 2 tablespoon fresh Italian parsley, chopped
    • salt and pepper to taste

    Instructions

    • Bring a large pot of salted water to a boil and cook the rigatoni al dente according to package instructions. Save ½ cup of pasta water.
    • Heat olive oil in large pan over medium heat and add shallots, cooking for 1-2 minutes or until translucent. Add the garlic, cooking for another 30 seconds.
    • Add the tomato paste and Calabrian chili and cook for 2 minutes or until it has darkened slightly. Deglaze with the vodka.
    • Add the tomato puree, cooking for about 10 minutes or until thickened. Salt to taste. Add the cream, mixing with the tomato sauce and let it simmer for 5 minutes.
    • Add the pasta to the sauce along with the cheese, butter and ¼ cup of pasta water. Stir to combine and simmer until cheese has melted and sauce has coated the pasta. Taste for seasoning. Add more pasta water if needed. Serve with some parsley and cheese on top.

    Notes

    • If you don't have Calabrian chilis, use crushed red pepper flakes. Just use ⅓ of the amount.
    • You control the amount of heat, so if you like it spicier, increase the Calabrian chilis by 1 teaspoon until you like the spice level. If you want it less spicy reduce the amount by 1 teaspoon at a time.
    • Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
    • DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
    • Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
    • The butter can be omitted if you prefer. I like it as it adds some extra richness. You might need to add more pasta water to make up the difference.

    Nutrition

    Serving: 1g | Calories: 552kcal | Carbohydrates: 90g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 210mg | Potassium: 597mg | Fiber: 10g | Sugar: 12g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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