Spicy Rigatoni with Tomato Vodka Sauce

A decadent Carbone copycat pasta recipe! Rigatoni pasta is tossed in spicy and creamy tomato vodka sauce. Ready under 30 minutes, this Italian pasta dinner is incredibly flavorful and delicious!

4.88 from 31 votes

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Course: Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 521kcal

Author: MinShien

Ingredients

1 lbs rigatoni pasta
1/4 cup salted butter
1/2 sweet onion diced
4-6 cloves garlic minced
1 1/2 cup tomato puree
1/3 cup tomato paste
1/2 tsp red pepper flakes
1/2 cup vodka
1/3 cup heavy cream
1/4 tsp salt or to taste
1/2 cup parmesan cheese grated

Instructions

In a pot, bring water to boil. Add rigatoni pasta and cook until al dante, according to package instructions. Halfway through, reserve 1 cup of pasta water and set aside for later. When pasta is done cooking, drain and set aside.
In a skillet, melt butter under medium high heat and add diced onions. Cook for 1-2 minutes or until onions are slightly translucent, then add minced garlic, Cook for 30 seconds or until garlic is fragrant.
Add tomato puree, tomato paste and red pepper flakes. Stir to combine and bring to boil.
Make sure heat is still on medium high. Add vodka and it should evaporate quickly. Stir to combine and cook for 4-5 minutes.
Add heavy cream and 1/2 cup of the reserved pasta water. Stir and bring to a boil. Lower to medium heat and let it cook for 5 minutes, stirring frequently. Add more pasta water to dilute sauce if needed.
Switch off heat and add rigatoni pasta to sauce. Toss to combine.
Sprinkle with parmesan cheese. Serve and enjoy!

Notes

use good quality ingredients (butter, pasta, canned tomatoes, vodka) for best taste!
DO NOT rinse pasta with cold water after it is cooked. To prevent pasta from sticking to each other, toss with some olive oil instead.

Nutrition

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