Happy New Year 2025 to all my subscribers. Kicking off the New Year on a spicy note. Today, I am sharing my Spicy Rigatoni alla Vodka. It is silky on the palate and sexier than Puttanesca. I crafted this recipe to replicate the famous dish from Carbone Fine Food. I recently had the original at their Miami location, and I was blown away. Mine is even better.  You might ask why? It’s simple, I made it and I know what I put in it. 

 Ingredients: 

1 lb. Rigatoni

1 handful of salt for pasta water 

2-3 tbs. olive oil for frying 

1 hipping cup of chopped onions 

 1 hipping tbs. of garlic, chopped 

 1 tsp. Calabrian chili paste 

4 ounces tomato paste 

 1 cup vodka 

 2 cups heavy cream 

Salt to taste 

 3 tbs. butter 

 1/2 – 3/4 cup of Parmigiano Reggiano cheese, grated Parsley or basil for garnish, optional  

Preparation: 

 1. Bring pasta water to a boil. Add 1 handful of salt. Cook the pasta al dente. 

 2. In the meantime, in a large skillet on medium-high heat, heat the olive oil. Sauté the onions 2-3 minutes or until caramelized. Add garlic and chili pepper paste. Stir well. Add tomato paste, stir until it obtains a rust color. 

 3. Deglaze with the Vodka, lower the flame to medium. Reduce the sauce for 1-2 minutes. Lower the flame to low. Add the heavy cream and salt. Cook for 3-4 minutes. Stir well. 

 4. Drain the pasta. Pour it in the sauce. Swirl in the butter and sprinkle the cheese. Mix well. Serve at once. The pasta should be glistening.  

Gina’s notes: if you don’t consume alcohol, alternatively, you can use some reserved pasta water instead of Vodka. 

If you can’t find Calabrian chili paste, use Thai red curry paste along with some crushed red chili pepper. Use your judgement. 

While I love using reserved pasta water, I didn’t feel like I needed it. The ratio of sauce was perfect for one pound of pasta cooked al dente. 

Wine pairing ideas: Demi-Sec champagne, full bodied Sangiovese-based Rosato or a Pinot Nero. 

I hope you will give this famous dish a try. Until then, Have a wonderful New Year from my kitchen to yours.

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2 
and WSET Level 2 certified.  
Cookbook Author: Cuisines, Corkscrews & Cultures 
Italian Wine Scholar 
Salice Salentino-Italian Award Winning Wine Blog
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com