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.
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.
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.
Why This Recipe Works
- It is a perfect weeknight meal as you can have ready in under 20 minutes.
- While spicy is in the title, you can control the amount of heat you are comfortable with.
- You can make ahead or freeze for later, so don't hesitate to make a big batch.
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Ingredient Notes
- Pasta - Rigatoni’s ridges and large shape are perfect for holding onto the sauce. Cook it al dente for the best texture.
- Olive oil - Use extra virgin olive oil for sautéing to add a fruity, robust flavor
- Shallots - Have a milder, sweeter flavor compared to onions and add a subtle depth to the sauce.
- Garlic - Fresh garlic adds a strong, aromatic flavor.
- Tomato paste - Concentrated tomato paste adds a rich, intense tomato flavor and thickens the sauce.
- Calabrian chilis - These chilis add a distinct heat and a slightly fruity flavor. Adjust the amount based on your spice preference.
- Vodka - Vodka helps to emulsify the sauce and enhances the flavors by releasing the tomato’s sweetness and adding a slight bite.
- Tomato puree - Provides a smooth, rich tomato base for the sauce.
- Heavy cream - Adds creaminess and balances the heat and acidity of the tomatoes.
- Parmesan cheese - Gives a slightly nutty, salty flavor to the sauce.
- Butter - Adds richness and a silky texture to the sauce. Stir in at the end of cooking.
- Parsley - Adds a bright, fresh finish and balances the richness of the dish.
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.
- Substitute vodka with white wine or chicken broth for a non-alcoholic option.
- 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.
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. Rigatoni is great for rigatoni carbonara as well.
- Protein - This dish has no protein, but ham works great. 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.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
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.
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
This recipe uses rigatoni instead of penne and has no meat. Also you get heat from the 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.
To adjust the spiciness, you can vary the amount of Calabrian chilis. Start with a smaller amount and taste the sauce as you go, adding more until it reaches your desired heat level. Removing seeds from the chilis can also reduce spiciness.
It will last about 3 days if stored in an airtight container in the fridge.
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.
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.
Similar Recipes
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Spicy Rigatoni
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.
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