Spicy Rigatoni Vodka Pasta delivers a rich, tomato-based vodka sauce with just the right amount of heat. With al dente rigatoni, flavorful Calabrian chilies, and a velvety, creamy sauce, it's the perfect way to bring a taste of the restaurant experience home. It's a simple recipe that combines just a few ingredients to create an incredible flavor.
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If you've followed me for long, you all know I love spicy. (For instance, this Spicy Diavola Pizza, Spicy Caramel Corn and Spicy Fried Chicken Drumsticks!) And I love pasta. So it's no surprise that this Spicy Rigatoni Vodka Pasta recipe nails it for me. It pairs the sweet flavor of tomatoes and sweet onions with the perfect amount of heat, making it a great choice if you're looking for an ultra-delicious pasta recipe.
Calabrian chili peppers add a touch of authentic Italian heat that goes great with the vodka and tomato paste, creating a glossy sauce that clings perfectly to every piece of rigatoni. This classic rigatoni dish has been made uber popular by The Cheesecake Factory, and Carbone's so this is a bit of a copycat recipe, but I gave it a twist by adding a spicy Italian sausage, and sweet cherry tomatoes for balance and color. (Looking for another classic pasta dish inspired by your favorite restaurants? This BWW garlic parmesan chicken pasta is one of my faves.)
The best part? This easy pasta alla vodka comes together in one pot, with easy steps that make it simple to replicate the flavors of your favorite Italian-American restaurant.
Key Ingredients
There are a few ingredients that go into this spicy rigatoni vodka recipe, but most of them are pretty simple and easy to find if you don't already have them. Below are a few of the standouts/essentials you'll need (see the full list in the recipe card below).
- Rigatoni. The classic shape is ideal for holding onto that creamy vodka sauce.
- Sweet onion and garlic. The onion provides a sweet base that balances the spice and the garlic, well, isn't that a must?
- Italian sausage. My favorite addition is to add a bit of protein and also a touch of extra heat. I just chopped the sausages up, but you could also opt to use ground Italian sausage if you prefer. Feel free to omit if you're trying to keep this meat-free.
- Calabrian chili peppers. These bring the signature heat and depth to the sauce. (Note - if you have trouble finding these, you can use roasted red peppers instead and just amp up the heat with some extra red pepper flakes.)
- Double-concentrated tomato paste. Intensifies the tomato flavor, giving the sauce a robust, rich taste.
- Vodka. You can't have a vodka sauce without the vodka! Just a small amount is used here to help give some great flavor, and also deglaze the pan after you've sauteed the sausage and veggies. Don't worry - the alcohol cooks right off.
- Cherry tomatoes. I added some cherry tomatoes to help give the sauce a bit of sweetness and to help offset a little bit of the heat. (Plus they look so pretty!)
- Half and half. Adds creaminess without being too heavy, making the sauce silky. Use full-on heavy cream if you really want to indulge.
- Parmesan cheese. For an extra savory, cheesy finish.
- Fresh basil and red pepper flakes: Add a little freshness and an extra kick of spice to each serving.
How To Make Spicy Rigatoni Vodka Pasta
This recipe is easy-peasy and you can cook it all in one pot. Here's how to do it (see full recipe instructions in the recipe card):
- Cook the rigatoni. Bring a Dutch oven, or a large pot of salted water to a boil. Just follow your package instructions to cook the pasta until al dente here. The important step to remember here is to reserve a cup of pasta water to use for later - don't skip this! You want that starchy water to help thicken up the sauce later on. Drain the pasta and set aside.
- Cook the Italian sausage. In the same pot, cook the Italian sausage until heated through. Drain any grease from the pot.
- Prepare the pasta sauce base. In the same pot, heat the olive oil over medium heat. Add the chopped onion cook until the onion is translucent. Add the minced garlic and cook for another minute, letting it become fragrant. Stir in the tomato paste and chopped Calabrian chilies, cooking for about 5 minutes. The tomato paste should turn a deep red, releasing an intense tomato flavor and caramelizing slightly on the bottom of the pan. This is what helps to create such a rich sauce.
- Deglaze with vodka. Carefully pour in the vodka, stirring well to lift the browned bits from the bottom of the pan, and let the alcohol cook off.
- Finish the sauce. Add the cherry tomatoes and cook for 2-3 minutes. In a separate bowl, combine half of the reserved pasta water with the half and half, then pour it into the sauce. Stir everything together until you have a smooth and creamy tomato sauce.
- Combine pasta and sauce. Add the cooked pasta and half of the Parmesan cheese to the sauce. Stir until the cheese melts, and the rigatoni is well coated in the sauce. Add more pasta water if needed.
- Serve. Divide the pasta into bowls and top with fresh basil, extra Parmesan, and a sprinkle of red pepper flakes for an extra kick.
Variations And Substitutions
This spicy vodka rigatoni is super forgiving and very customizable. Here are some ways you can change it up.
- Swap the sausage. Omit the Italian sausage and use pancetta, ground turkey, or chicken for a lighter version.
- Make it creamier. Substitute half and half with heavy cream for a richer sauce and a super creamy pasta dish, or use a dairy-free cream alternative.
- Use a different type of pasta. Rigatoni pasta is ideal here because it holds onto the spicy vodka sauce so well, but feel free to use your favorite pasta shape. Penne or ziti work just as well to hold onto the sauce. Penne alla vodka anyone?
- Make it vegetarian. Omit the sausage and add extra veggies like bell peppers, mushrooms, or spinach.
- Add some extra spice (or reduce it!). If you love spice, add more Calabrian chilis or an extra sprinkle of chili flakes. For a more subtle flavor, omit the chili flakes. This will create a classic vodka sauce. (You can also add a little Italian flair with a sprinkle of my homemade spaghetti seasoning.)
Frequently Asked Questions
Yes! This simple pasta dish reheats beautifully. Store it in an airtight container in the fridge for up to three days. When reheating, add a little splash of milk or reserved pasta water to keep the sauce nice and creamy.
Absolutely. If you can't find Calabrian chilies, red pepper flakes or a small amount of chili paste will add a similar heat level. For a subtler flavor, you can even use roasted red peppers in place of the Calabrian chili.
The main point of vodka in this spicy rigatoni recipe is to help pull some of the flavors from the other ingredients in the sauce, making it that much more delicious. The alcohol evaporates and the vodka doesn't really have any taste itself. If you don't want to use vodka, it will still be a delicious sauce. But there aren't really any great substitutes here.
Pair this spicy rigatoni vodka pasta with garlic bread, a simple salad, or roasted vegetables for a full, satisfying dinner.
If you make this Spicy Rigatoni Vodka Pasta recipe, let me know what you think in the comments below! And don't forget to tag me on IG with a pic so I can see your masterpiece!
More Easy Pasta Dishes
Try one of these easy pasta dishes next!
- Boursin Cheese Chicken Pasta
- Garlic Parmesan Chicken Pasta
- Pasta With Chickpeas And Tomatoes
- Garlic Pasta With Salmon, Lemon and Arugula
- Pasta With Pancetta And Peas
- Creamy Cajun Shrimp Pasta
- Truffle Mushroom Pasta
- Marry Me Chicken Pasta Recipe
- French Onion Soup Pasta
- Seafood Pasta Bake
- Lasagna Al Forno Recipe
- Simple Chickpea Stew
- Dump And Bake Meatball Casserole With Bow Tie Pasta
- Easy Ravioli Lasagna
Recipe
Spicy Rigatoni Vodka Pasta (Cheesecake Factory Copycat)
Ingredients
- 16 oz rigatoni pasta
- 1 lb Italian Sausages (mild or hot)
- 1 tablespoon olive oil
- 1 medium sweet yellow onion chopped
- 4 cloves garlic minced
- 1 tbsp Calabrian chili peppers finely chopped
- ¼ cup double-concentrated tomato paste
- ¼ cup vodka
- 1 cup cherry tomatoes
- 1 cup half n half
- ¼ cup Parmesan shredded
- ½ teaspoon crushed red pepper flakes
- black pepper to taste
Instructions
- Fill a Dutch oven or a large pot with water and bring to a boil. Cook the rigatoni according to the package instructions until al dente. Drain pasta, reserving 2 cups of pasta water in a heatproof measuring cup, then set it aside.
- Add 1 tablespoon olive oil to a large pot over medium heat. Add the sausage to the pot and cook for about 6-7 minutes, until the sausage is cooked through. If your sausage produced a lot of grease, drain it from the pot
- Add the chopped onion and cook for 5 minutes, or until the onion starts to become golden brown and translucent. Add the garlic and cook for 1 minute more.
- Add the tomato paste and the chili peppers and stir everything together to combine. Cook for about 5 minutes. The tomato paste should start to turn a deep red color.
- Add the vodka to the pot and stir with the onion and garlic to help deglaze the pan. Reduce heat to low. Add the cherry tomatoes to the pot and cook for 2-3 minutes, stirring frequently.
- In a separate bowl, add ½ cup of the reserved pasta water to the heavy cream and stir well to combine. Pour the cream mixture into the tomato-onion mixture and stir well to combine.
- Add the pasta to the pot, along with ½ of the Parmesan cheese mixture, and stir until the cheese has melted into the sauce and the sauce coats the pasta pieces.
- Serve in individual bowls and top with extra parmesan and fresh basil, crushed red pepper flakes, and a grind of black pepper.
Notes
- If you can't find Calabrian chilis, you can substitute them with roasted red peppers and extra crushed red pepper flakes.
- I used sausage links but feel free to use ground sausage if you prefer.
Rachel says
This is one of our favorite recipes!
Sarah Jenkins says
Thanks Rachel! It's one of ours too!
Tabatha Gilbertson says
You don't have sausage on the list of ingredients. Can I safely assume it's 1 lb mild Italian sausage?
Sarah Jenkins says
So sorry! Yes! I just used 1 pound of Italian sausages. Feel free to use ground sausage if you prefer. You can use mild or hot depending on how spicy you want this.