{"id":7629,"date":"2025-08-12T08:52:42","date_gmt":"2025-08-11T22:52:42","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7629"},"modified":"2025-08-12T08:58:31","modified_gmt":"2025-08-11T22:58:31","slug":"spicy-rigatoni-with-vodka-sauce","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/pasta\/spicy-rigatoni-with-vodka-sauce\/","title":{"rendered":"Spicy Rigatoni with Vodka Sauce"},"content":{"rendered":"\n

One of the hottest restaurants in New York City is the famous Carbone Restaurant<\/a>. It\u2019s one of the most difficult spots to get into, and one of the most expensive places to dine at. One of their most famous dishes is their Spicy Rigatoni Vodka, otherwise known as Spicy Rigatoni with Vodka Sauce. Good news for you all is that there\u2019s no need to make the trek to Carbone, as you can recreate this amazing meal at home for a fraction of the cost!

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

How to make Carbone\u2019s Spicy Rigatoni with Vodka Sauce<\/h2>\n\n\n\n

This is a delightfully simple recipe to make at home, and for the most part follows the classic preparation of a Red Sauce Pasta dish. There are a few exceptions, however, when it comes to both the ingredients used and the techniques adopted

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As far as ingredients, the usual suspects are involved in building a rich, Tomato-based sauce. Onions and Garlic are cooked down in Olive Oil before the Tomatoes are added and cooked until thickened, allowing the flavors to intensify

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\"Carbone
Follow this recipe to make an amazing Spicy Rigatoni with Vodka Sauce just like they serve at Carbone<\/figcaption><\/figure>\n<\/div>\n\n\n

The one additional ingredient that is added at the same time as the Garlic is Calabrian Chilis. These amazing Chilis seem to be popping up everywhere these days, and are a favorite ingredient for many chefs across the country

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The are spicy, yes, but combined with the remaining ingredients in this dish they mellow out, and add a beautiful smoky, slightly sweet flavor to the dish. There\u2019s a hint of spice, enough to keep the dish interesting, without completely overpowering the sauce

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The Sauce is then blended smooth<\/h2>\n\n\n\n

About halfway through the cooking process of the sauce is the second twist in the dish. The sauce is transferred out of the pan and into the blender when it\u2019s blitzed until smooth. This technique doesn\u2019t do anything to the flavor, but helps transform the dish from a rustic, everyday meal to a silky-smooth, restaurant quality dish

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Once the Sauce is smooth it is returned to the pan where the remaining ingredients are added. This is the opportune time to begin cooking the Rigatoni, which is boiled in Salted water, but not cooked through completely

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We use a blender to get a beautiful smooth consistency for the sauce<\/figcaption><\/figure>\n<\/div>\n\n\n

Cook the Pasta until it\u2019s almost al-dente (so still quite chewy, but pliable) and then strain it from the water and set aside. Retain that Pasta Water, as the starchiness will help to thicken the sauce and create a wonderful, smooth consistency

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At this point of the dish, we add Heavy Cream to the Sauce, along with the strained Pasta. Allowing the Pasta to cook in the Sauce for a few minutes will finish cooking it, as well as help combine everything in the pan into one, cohesive dish

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The Vodka is added towards the end of the cooking and helps to produce a silky-smooth texture<\/h2>\n\n\n\n

One unique step with a Spicy Rigatoni with Vodka Sauce is that the Vodka is added near the end of cooking, only allowing enough time for the alcohol to burn off. The point of adding Vodka to the Sauce isn\u2019t so much about flavor (by definition, Vodka is flavorless after all), but it is used to create a silky-smooth texture for the sauce

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Vodka is added to the dish not for flavor, but to help achieve the silky-smooth texture<\/figcaption><\/figure>\n<\/div>\n\n\n

That beautiful smooth, slightly thick sauce texture in this dish is, in part, due to the inclusion of Vodka. You don\u2019t need to add a whole lot, only \u00bc cup in fact. Don\u2019t worry, the alcohol will burn out of the Vodka as it cooks so there won\u2019t be any actual alcohol in the sauce when its ready to serve. The burning flavor of the Vodka will also disappear, so there is no need to worry there!

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Hopefully you\u2019ve got some Vodka sitting around in the liquor cabinet or stuffed at the back of the freezer. You can head out and buy a shot-glass size portion of Vodka if needed for this recipe

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Finishing the Spicy Rigatoni with Vodka Sauce<\/h2>\n\n\n\n

At this point the dish is almost done! We add a generous mountain of Parmesan Cheese (about \u00bd cups worth) and season the dish with Salt. Give the Sauce a taste and adjust the seasoning if required

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An optional final step is to top your Spicy Rigatoni with Vodka Sauce with freshly chopped Chives<\/figcaption><\/figure>\n<\/div>\n\n\n

The consistency should be silky-smooth at this point. If it\u2019s still a little thick, or not sticking to the Pasta, try adding another \u00bc cup of Pasta Water. Once you\u2019re happy with the flavor and consistency it\u2019s time to eat!

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I like to sprinkle over some freshly chopped Chives along with some Finishing Salt right before serving. The Chives aren\u2019t typically included in the Carbone version, but I like the fresh pop of color and vibrancy that Chives add to the dish. This Spicy Rigatoni with Vodka Sauce is a beautiful rendition of the famous recipe, and super-simple to make at home!

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