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Rigatoni Alla Vodka (Carbone Style) for ep.3 of my restaurant series, where I share recipes that I either learned to cook while working in the restaurant industry OR inspired by restaurant dishes 😉.
If you enjoyed this recipe, check out my Roasted Red Pepper Rigatoni!
Why You’ll Love Rigatoni Alla Vodka
This pasta is perfectly balanced, it’s creamy and not too spicy. The fish sauce adds a savory and umami touch (It doesn’t make the recipe fishy at all). The mascarpone and heavy cream is what brings the creaminess into the dish.
How To Prepare Rigatoni Alla Vodka
🍅 First, sauté your shallot and garlic with a bit of olive oil for 2 minutes on medium heat. Then, add in crushed red peppers, Calabrian chiles and tomato paste. Sauté for 3 minutes.
🌿 Secondly, add in basil leaves, black pepper and fish sauce. Then, sauté 2 minutes.
🍾 Deglaze with vodka. Then, let it fully absorb and cook off heat, 2 minutes.
🧂 Bring water to a boil and salt like the ocean. Then, add in rigatoni and cook 2 minutes less than package directions.
🧀 Add in 1/2 Parmigiano to the sauce, along with the mascarpone and heavy cream. Then, cook for 2 minutes while mixing together.
🌟 Add in pasta to the sauce with some pasta water. Then, give it some air so it starts getting all glossy and delicious. Adjust for salt at this point.
🧈 Finish it off with the rest of the Parmigiano, more basil and the butter.
🍝 Serve it with more Parmigiano, crushed red peppers and a drizzle of olive oil.
Substitutions and Variations
- You can use any type of pasta you like instead of rigatoni.
- You can adjust the amount of calabrian chili to your desired level of heat, as well as the crushed red peppers on top.
- You can use any cheese of your choice instead of Parmigiano.
- As for the basil on the top, you can swap out for your favorite herbs.
Chef Nadia’s Tip
Make sure you bring water to a boil and then salt it like the ocean and not before 🌊❤️
Similar Recipes
Common Questions
For this recipe, I used Barilla Mezzi Rigatoni.
Yes of course! You can use any pasta of your choice.
Yes, absolutely! You can use any cheese of your choice.
Ingredients
- 4 oz Tomato paste
- 2 tbsp Calabrian chiles
- 1 Shallot, brunoise, large
- 1 Garlic clove, minced
- ½ tsp Fish sauce
- Black pepper, to taste
- 1 tbsp Crushed red peppers
- 10 Basil leaves, chiffonade + more for topping
- 2 oz Vodka
- ¼ cup Mascarpone
- ¼ cup Heavy cream
- 2 tbsp Butter
- ¼ cup Parmigiano reggiano , and more for topping
- 1 lb Rigatoni
Instructions
- First, sauté your shallot and garlic with a bit of olive oil for 2 minutes on medium heat. Then, add in crushed red peppers, Calabrian chiles and tomato paste. Sauté for 3 minutes.
- Secondly, add in basil leaves, black pepper and fish sauce. Then, sauté 2 minutes.
- Deglaze with vodka. Let it fully absorb and cook off heat, 2 minutes.
- Bring water to a boil and salt like the ocean. Then, add in rigatoni and cook 2 minutes less than package directions.
- Add in 1/2 Parmigiano to the sauce, along with the mascarpone and heavy cream. Then, cook for 2 minutes while mixing together.
- Add in pasta to the sauce with some pasta water. Give it some air so it starts getting all glossy and delicious. Adjust for salt at this point.
- Finish it off with the rest of the Parmigiano, more basil and the butter.
- Serve it with more Parmigiano, crushed red peppers and a drizzle of olive oil.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
