Carbone's Spicy Vodka Rigatoni

Ingredients

• 1 large Large Onion (grated)
• 3 cloves Garlic (minced)
• 1 tablespoon Olive Oil (extra virgin)
• 4.5 oz Tomato Paste (tube)
• 1 tablespoon Pickled Chili (sliced, from jar)
• 0.25 cup Vodka (80 proof)
• 12.8 oz Whole Peeled Tomatoes (canned, crush with spoon)
• 2 leaves Fresh Basil (torn)
• 1 pinch Salt (to taste)
• 1 cup Heavy Cream (heavy whipping cream)
• 3 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Pecorino Romano Cheese (freshly grated)
• 1 pound Rotini Pasta (dried, short rigatoni‑style)

Instructions

1. Prepare Aromatics

   Grate the onion and mince the garlic cloves. Set aside.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat the Dutch oven over medium heat, add olive oil, then the grated onion and minced garlic. Cook, stirring frequently, until the onion begins to brown.

   Time: PT7M

   Temperature: medium heat

3. Add Tomato Paste

   Stir in the 4.5 oz tube of tomato paste. Cook, scraping the bottom, until the paste darkens to a brick‑red color.

   Time: PT5M

   Temperature: medium heat

4. Add Pickled Chili

   Mix in 1 Tbsp of sliced pickled chili for heat.

   Time: PT1M

5. Deglaze with Vodka

   Pour in ¼ cup vodka, stirring to lift any fond. Continue cooking until the alcohol evaporates (about 3 minutes).

   Time: PT3M

   Temperature: medium heat

6. Add Tomatoes, Basil, and Simmer

   Add the 12.8 oz canned whole peeled tomatoes, crushing them with a wooden spoon. Toss in the basil leaves and a heavy pinch of salt. Use the immersion blender to blend the sauce to a smooth consistency (about 2 minutes). Cover and let simmer on low heat for 30 minutes, stirring occasionally.

   Time: PT32M

   Temperature: low heat

7. Cook the Pasta

   Bring a large pot of heavily salted water to a rolling boil. Add the 1 lb rotini and cook for about 8 minutes, until al dente.

   Time: PT8M

   Temperature: boiling

8. Finish the Sauce and Combine

   Stir 1 cup heavy cream into the simmering sauce, swirling for about 20 seconds until the color turns pale pink‑orange. Add a ladleful of reserved pasta water to achieve a silky texture. Drain the pasta and add it to the sauce, tossing to coat. Cook together for 2 minutes, then stir in 3 Tbsp butter until melted and glossy.

   Time: PT5M

   Temperature: medium heat

9. Plate and Garnish

   Serve the pasta in shallow bowls, sprinkling generously with grated Pecorino Romano cheese.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

15 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Large Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Tomato Paste: Tomato puree
• Instead of Pickled Chili: Red pepper flakes (1 tsp)
• Instead of Vodka: White wine
• Instead of Whole Peeled Tomatoes: Canned diced tomatoes
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Heavy Cream: Half-and-half (less rich)
• Instead of Unsalted Butter: Olive oil
• Instead of Pecorino Romano Cheese: Parmesan cheese
• Instead of Rotini Pasta: Penne

Equipment Needed

• Dutch Oven
• Immersion Blender
• Wooden Spoon
• Large Pot
• Colander
• Ladle (optional)
• Measuring Cups and Spoons
• Box Grater

Critical Steps — Do Not Skip

• Sauté onion and garlic until browned
• Caramelize tomato paste to a deep color
• Deglaze with vodka and cook off alcohol
• Simmer sauce for 30 minutes
• Cook pasta al dente
• Incorporate cream, pasta water, and butter for finish

Chef Tips from the Video

• Use high‑quality canned San Marzano tomatoes for the best flavor.
• Finish the sauce with butter for a glossy, restaurant‑style finish.
• Reserve pasta water; the starch helps bind the sauce to the pasta.
• Grate Pecorino Romano just before serving to preserve its sharp tang.

Troubleshooting

Storage

Refrigerator: Store sauce in an airtight container for up to 3 days. Reheat gently and add fresh cream before serving.

Freezer: Freeze sauce (without cream) in a freezer‑safe bag for up to 1 month. Thaw, then stir in cream when reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 2 days ahead; keep it refrigerated and add cream just before serving.
• Freeze the sauce (without cream) in portioned bags for future meals.
• Cook the pasta al dente and toss with a little oil; reheat with fresh sauce later.

Frequently Asked Questions