This Spicy Rigatoni Vodka Recipe is a creamy, fiery, and totally irresistible copycat recipe inspired by the iconic dish from New York City’s famous Italian-American restaurants. Made with a creamy sauce consisting of bold flavors from Calabrian chili paste, tomato paste, and a splash of vodka, it’s the perfect cozy meal for any special occasion or just because you deserve it!

Why You'll Love It
This Spicy Rigatoni Vodka is the perfect recipe if you've ever dreamt of recreating the luxurious, spicy goodness of Carbone's Spicy Rigatoni Vodka.
My spicy version of a classic rigatoni alla vodka is simple pasta dish made with simple ingredients... but the flavor is anything but basic.
The combination of Calabrian chili peppers, creamy tomato-based sauce, and the perfect al dente bite of rigatoni pasta makes this dish feel like a restaurant version of the real thing —but way more fun to whip up at home.
The creamy tomato sauce gets its rich texture from the perfect balance of heavy cream, butter, and starchy pasta water, creating a silky smooth sauce that clings to every tube of rigatoni.
And as with most of my recipes, this easy pasta recipe customizable: adjust the heat with more or less Calabrian chilis or swap in your favorite pasta shape if you're feeling adventurous. You do you, babe!
So whether you're cooking for friends, date night, or just yourself (because you deserve fancy pasta anytime), this pasta alla vodka dish is the ultimate comfort food with a spicy twist.
Ingredients & Substitutions
- Salted Butter: Adds richness and depth. Unsalted butter works too; just adjust the salt to taste. You could also swap the butter for olive oil but I think butter is best in this spicy vodka rigatoni recipe.
- Shallots: Sweet and mild, but you can swap for white onions or a sweet onion if needed.
- Garlic Cloves: Fresh is best, but in a pinch, you could use a dash of garlic powder.
- Tomato Paste: Tomato Paste is by far the best way to reach a final product that's most similar to Carbone. It's the key to a rich, concentrated tomato flavor. Don't skip or substitute it! I don't recommend using crushed tomatoes because taste is not as strong as it is with the tomato paste. If you absolutely had to, you could also use an immersion blender to blend up some sun-dried tomatoes to make a rich and flavorful tomato sauce for this spicy rigatoni recipe. But again, that's best for the last resort.
- Calabrian Chili Paste: Use calabrian chil paste for that signature heat that's found in the real deal version of this perfect vodka sauce. Substitute with roughly chopped Calabrian chilis, chili flakes, or even a teaspoon of red pepper flakes.
- Vodka: Adds a bite and enhances the flavor. No vodka? A splash of red wine, balsamic vinegar or chicken broth works, though it changes the taste slightly.
- Heavy Cream: Makes the sauce luscious. You can lighten it up with half-and-half, but you'll lose some creaminess.
- Parmesan Cheese: Salty, nutty goodness - this is my top cheese choice when it comes to most of my pasta dishes. Pecorino Romano is a great addition if you like it sharper.
- Kosher Salt & Black Pepper: To taste. If you use another type of salt, adjust accordingly.
- Rigatoni Pasta: The classic choice, but feel free to use shellbows or penne for a penne alla vodka vibe.
How to Make It
COOK PASTA: Bring a large pot of heavily salted water to a boil. Add the rigatoni pasta and cook until al dente, following the package instructions. Drain pasta, reserving 2 cups of the starchy water in a heatproof measuring cup.
SAUTÉ AROMATICS: In a large sauce pan, large skillet or Dutch oven, melt3 tablespoons of butter over medium heat. Add minced shallots and garlic cloves, stirring for 2-3 minutes until fragrant but not golden brown.
BUILD THE SAUCE: Stir in the tomato paste and Calabrian chili paste, cooking for about 5 minutes until the paste darkens slightly and sticks to the bottom of the pan.
DEGLAZE: Pour in the shot of vodka d stir vigorously for another 2-3 minutes to deglaze the pan, loosening all the flavorful bits.
MAKE IT CREAMY: Reduce to medium-low heat. Add the cup of heavy cream and stir until smooth. Simmer for 3 minutes, then mix in half of the parmesan cheese until melted.
FINISH: Add the al dente pasta to the sauce, tossing well. Gradually add ½ cup of pasta water to achieve a silky smooth sauce. Add more water if needed.
SERVE: Plate the pasta, sprinkle with the remaining parmesan cheese, a crack of black pepper, and maybe some fresh basil for a pop of color.
SAVE: Store your spicy rigatoni vodka pasta leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of extra pasta water to keep it creamy.
What to Serve it with
Besides garlic bread and a big caesar salad, here are some of my favorite things to serve with this Spicy Rigatoni Vodka.
- Pepperoni Pizza Caesar Wrap
- Garlic Steak Bites Appetizer with Boursin Cheese
- Crescent Roll Garlic Knots
- Sausage, Kale and White Bean Soup
And if you want more tasty pasta recipes, check these out!
Recipe
Spicy Rigatoni Vodka Recipe (Copycat Pasta Sauce)
Ingredients
- 3 tablespoon Salted Butter
- 2 Shallots minced (or substitute ½ sweet onion, minced)
- 3 cloves Garlic minced
- ½ cup Tomato Paste
- 1 teaspoon Calabrian Chili Paste or substitute for ½ teaspoon red pepper flakes
- 1 shot Vodka
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese grated & divided
- Kosher Salt
- 1 lb. Tubed such rigatoni or shellbows
Instructions
- Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.
- Meanwhile, melt butter in a large sauce pan over medium heat then add shallots and garlic. Cook down for a few minutes, stirring often, until the garlic and shallot are soft and fragrant but not browned.
- Next, add tomato paste and Calabrian chili paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.
- Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.
- Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in ½ cup of parmesan cheese and continue stirring until it’s melted.
- Now add in the al dente pasta and toss it with the sauce. Then add ½ a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.
- Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese!
Video
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Shannon
I cook this recipe every christmas eve! My family all looks forward to it! 🙂
Billy Dunham
I have not made it yet! I was wondering how many people this feeds.
grilledcheesesocial
it's a pound of pasta so it could feed 4 if it's the main dish... more if its served as a side.
Skye
Soooooo good!!!! I made this for the first time on Friday and made it again on Monday!!! Such a great recipe probably will be making this tomorrow again! ??
SANDRA BULLOCKS
omg i agree with you MO, i just creamed too and it wasnt the whipped cream........ if u know what i mean
MO
OMMMMMMMGGGG i creamed when i ate this AMAZING recipe for the first time!!! never have done that before!!! INCREDIBLE #GRILLEDCHEESESOCIAL #VODKASAUCE #BETTERTHANGIGIS
thesufitrader
Great work
vuasongbac
Awesome cooking!
vuasongbac
I love this recipe