This copycat Carbone spicy rigatoni is my at-home version of the iconic spicy rigatoni vodka from Carbone, made with Calabrian chiles, tomato paste, cream, butter, and starchy pasta water for a silky, restaurant-style sauce. It's creamy, just spicy enough, and surprisingly easy to make in about 20 minutes.
As a cookbook author and professional recipe developer who loves Italian-inspired pasta dinners, I wanted this version to feel special enough for date night but simple enough for a weeknight. The key is building flavor with tomato paste and Calabrian chiles, then finishing the sauce with pasta water and butter so it clings to every ridge of rigatoni.
Recipe Inspiration
This spicy rigatoni recipe is inspired by the iconic Spicy Rigatoni Vodka served at Carbone, the famous Italian-American restaurant in New York City. The dish has built a huge fan base thanks to its rich, creamy vodka sauce and signature spicy kick - and it's become one of the most talked-about pasta dishes on social media.
At the restaurant, a single serving of Carbone's spicy rigatoni can cost around $30. This copycat version lets you recreate that same creamy, slightly spicy vodka pasta at home for a fraction of the price.
What makes this version work so well is the balance of flavors. The tomato paste creates depth, the heavy cream gives the sauce its silky texture, and just the right amount of red pepper flakes adds heat without overpowering the dish. The ridges of the rigatoni catch every bit of the sauce, delivering that restaurant-style bite in every forkful.
It's fancy enough for a date night or dinner party, but simple enough to make on a weeknight - the best of both worlds.
If you're looking for more easy dinner pasta recipes, check out our Creamy Pesto Pasta, Spaghetti Bolognese, and Pesto Rosso, Chicken and Vodka Pasta recipes.
Jump to:
- Recipe Inspiration
- Why You'll Love this Recipe
- Is This Copycat Rigatoni Like the Carbone NYC Version?
- What Makes the Carbone Spicy Rigatoni Sauce Special?
- What Are Calabrian Chiles?
- Ingredients
- Directions
- How to Make Spicy Rigatoni Vodka Sauce Silky
- Carbone Spicy Rigatoni vs Traditional Vodka Pasta
- Expert Tips and Tricks
- Kitchen Equipment
- Recipe Substitutions/Variations
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Copycat Carbone Spicy Rigatoni
Why You'll Love this Recipe
- Restaurant-style at home:Â This pasta has the creamy, spicy, tomato-rich flavor people love in Carbone's famous rigatoni vodka, but it's made with simple ingredients.
- Silky vodka sauce:Â Tomato paste, cream, pasta water, and butter create a glossy sauce that clings to the rigatoni.
- Just the right heat:Â Calabrian chiles add a warm, spicy kick without overpowering the dish.
- Easy enough for a weeknight:Â The sauce comes together while the pasta cooks, so dinner is ready in about 20 minutes.
Is This Copycat Rigatoni Like the Carbone NYC Version?
This recipe is inspired by Carbone's famous spicy rigatoni vodka, but it is not the restaurant's exact recipe. The goal is to recreate the creamy, spicy, tomato-rich flavor at home using easy-to-find ingredients and a simple stovetop method.
What Makes the Carbone Spicy Rigatoni Sauce Special?
Fans of the Carbone version often point to a few key elements that make the sauce stand out:
- Quality tomato paste - Adds deep umami and body
- Heavy cream - Gives the sauce a rich, silky texture
- Calabrian chiles - Add fruity heat and the signature spicy kick
- Vodka - Helps emulsify the sauce and heighten flavor
- Rigatoni ridges - Perfect for clinging to the sauce
These combined create a sauce that's simultaneously creamy, spicy, and full-flavored.
What Are Calabrian Chiles?
Calabrian chiles are small spicy red peppers from Calabria in Southern Italy. They have a fruity, smoky heat that works especially well in creamy tomato sauces. You can use chopped Calabrian chiles, Calabrian chili paste, or substitute red pepper flakes if that's what you have.
Ingredients
Here are the ingredients you will need for this hearty pasta dish:
- Rigatoni:Â The ridges and tube shape hold the creamy vodka sauce well. Mezzi rigatoni, penne, or paccheri also work.
- Olive oil:Â Used to soften the onion and build the sauce base.
- White onion:Â Finely dice it so it melts into the sauce.
- Calabrian chiles:Â These add the signature spicy kick. Use chopped Calabrian chiles or Calabrian chili paste.
- Vodka:Â Helps bring out flavor in the tomato paste and balances the creaminess. Use broth or extra pasta water if avoiding alcohol.
- Tomato paste:Â Gives the sauce a concentrated tomato flavor. I would not recommend crushed tomatoes as a 1:1 substitute here because they make the sauce looser and less concentrated.
- Heavy cream:Â Makes the sauce rich and silky.
- Butter:Â Added at the end for gloss and restaurant-style texture.
- Parmesan:Â Finish with freshly grated Parmesan for the best flavor.
Directions
Let's make this copycat recipe together!
Step 1
Heat a large skillet over medium heat. Add olive oil, white onion, salt, and pepper. Sauté onion for 5 minutes, or until translucent.
Step 2
Add Calabrian chili red peppers and garlic to the pan. Sauté for a few minutes, until fragrant.
Step 3
Add vodka and tomato paste to the pan. Mix well, then add heavy cream. Stir and reduce heat to low. Simmer while you cook the pasta.
Step 4
Heat a large pot of salted boiling water over medium heat. Once the water is boiling, cook rigatoni until al dente, about 7 minutes. Use a large spider strainer to strain the cooked pasta directly into the sauce. This will incorporate the perfect amount of pasta water. Alternatively, you can save ¼ cup of pasta water, drain the pasta, and add to the sauce.
How to Make Spicy Rigatoni Vodka Sauce Silky
The key to a restaurant-style vodka sauce is letting the tomato paste cook before adding the cream. This deepens the flavor and removes any raw tomato taste. Once the pasta is al dente, add it directly to the sauce with a splash of starchy pasta water. Finish with butter and Parmesan off the heat so the sauce turns glossy and clings to the rigatoni instead of feeling heavy.
Carbone Spicy Rigatoni vs Traditional Vodka Pasta
There are a few differences between the spicy rigatoni you'll enjoy here and your classic vodka pasta sauce.
| Feature | Carbone-Style Spicy Rigatoni | Traditional Vodka Pasta |
|---|---|---|
| Heat Level | Moderate spicy kick | Usually mild |
| Cream Texture | Rich and velvety | Often lighter |
| Sauce Concentration | Thick and bold | Thinner and silkier |
| Tomato Presence | Bright tomato base | Balanced tomato and cream |
| Chili Flakes | Often present | Optional |
Expert Tips and Tricks
Here are some expert tips to make this delicious recipe perfect.
- Make it Ahead - For super easy serving, make the sauce ahead of time. When you're ready to serve, add fresh pasta and some pasta to the sauce in a skillet, and heat until warmed through.
- Complete the Meal - Complete the meal with some grilled chicken, Italian sausage, and a side salad for a delicious meal.
- Don't Forget Pasta Water - Adding pasta water is super important and is the key to creating a super silky sauce. Don't skip it!
Kitchen Equipment
Here is some kitchen equipment you will need for this spicy vodka sauce recipe. You can find all of these products on Amazon.
- Large Skillet - You'll want a high quality large skillet with enough room to make the sauce and add the pasta.
- Pasta Bowl - I love serving pasta in good quality pasta bowls. They're perfect for a variety of dishes, so they're super versatile!
- Rigatoni - Buying quality pasta online is so easy. This rigatoni is super high quality and you can have it delivered straight to your house!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy recipe.
- Add Protein - Add a protein by adding meatballs, sliced grilled chicken, or Italian sausage. Or serve with a seared filet!
- Spice Substitution - If you can't find Calabrian chilis, use red pepper flakes for spice in the dish. Or, if you don't want it spicy, omit the chilis altogether.
- Pasta Shape - You can use any pasta shape in this recipe! Although it's classically served with rigatoni, this sauce is delicious with any pasta.
Frequently Asked Questions
Carbone spicy rigatoni is a creamy vodka pasta with a subtle spicy kick, inspired by the famous Italian-American restaurant Carbone in New York City. It's known for its rich sauce and balanced heat.
While both use a base of tomato, cream, and vodka, the spicy rigatoni version adds a noticeable kick from chili flakes or pepper and often uses a slightly thicker, richer sauce.
Yes. If you prefer not to cook with alcohol, you can replace the vodka with extra pasta water or broth - but the vodka does help release and meld flavor compounds in the tomato base.
Recipe Storage and Reheating
Here are storage and reheating instructions for this famous spicy rigatoni recipe.
- Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Check out some of our other easy dinner recipes!
Copycat Carbone Spicy Rigatoni
Equipment
- Large Skillet
- Pasta Bowl
- Spider Strainer
Ingredients
- 1 lb rigatoni pasta
- ¼ cup olive oil
- ½ white onion diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Calabrian chili peppers
- 3 cloves garlic minced
- ¼ cup vodka
- 1 6 oz can tomato paste
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Parmesan cheese for serving
Instructions
- Heat a large pan over medium heat. Add olive oil, diced white onion, salt, and black pepper. Sauté onion for 5 minutes, until translucent.
- Add Calabrian chili peppers and garlic to the pan. Saute for 3-4 minutes.
- Add vodka and tomato paste to the pan. Stir well and cook for 2-3 minutes, until the tomato paste darkens slightly and the vodka reduces. Add heavy cream, stir to combine, and reduce heat to low while the pasta cooks.
- Heat a large pot of salted boiling water over medium heat. Once the water is boiling, cook rigatoni until al dente, about 7 minutes. Use a large strainer to strain the pasta directly into the sauce. This will incorporate the perfect amount of pasta water. Alternatively, you can save ¼ cup pasta water, drain the pasta, and add to the sauce.
- Toss the pasta in the sauce with ¼ cup reserved pasta water, adding more as needed until glossy. Stir in butter, then finish with Parmesan and serve.
Notes
- Make it Ahead - For super easy serving, make the sauce ahead of time. When you're ready to serve, add fresh pasta and some pasta to the sauce in a skillet, and heat until warmed through.
- Don't Forget Pasta Water - Adding pasta water is super important and is the key to creating a super silky sauce. Don't skip it!
-
- Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
-
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
-
- Reheating Instructions:Â The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Martha says
SO good! Family loved it!
Christina Musgrave says
So happy you liked the recipe!
Amanda says
Such a great dinner and one of my favorites! Easy to make and most of all, delicious!
Christina Musgrave says
Yes, it's SO delicious! Glad you enjoyed 🙂
Peter says
Super easy to make and easily one of the best pasta dishes I've ever had, I couldn't put my fork down!
Christina Musgrave says
So glad you liked it! It's one of your favorite recipes too!
Christina Musgrave says
So glad you liked it! It's one of your favorite recipes too!
Shannon says
My 16 yr old son found this recipe and it has become part of our rotation! It’s so good!!
Christina Musgrave says
I'm so happy to hear that, Shannon!