What makes spicy rigatoni spicy?

The magic lies in Calabrian chilis—these Italian peppers packed in olive oil deliver a complex, fruity heat that's nothing like the one-dimensional burn of regular red pepper flakes. They provide warmth that builds gradually rather than hitting you like a freight train.

What goes with spicy rigatoni?

I've learned (sometimes through awkward dinner party moments) that spicy rigatoni is the star that needs supporting players, not competing leads. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Garlic bread is classic but honestly unnecessary—the pasta is rich enough on its own.

What does carbone spicy rigatoni taste like?

If I had to describe it in one word? Balanced. The cream tempers the heat, splash of apple cider vinegar brightens the tomatoes, and those Calabrian chilis add layers of flavor beyond just spice. It's luxurious without being heavy, spicy without being punishing.

How much is spicy rigatoni carbone?

Thirty-two dollars. Yes, really. For perspective, this homemade version costs about twelve dollars total and serves six people generously. The math speaks for itself.

Is Carbone sauce worth it?

For a special occasion? Absolutely. For regular Tuesday dinners? That's where this recipe comes in. You get 95% of the experience for 25% of the cost.

How much broth is in spicy rigatoni?

Half a cup for the full recipe, which adds savory depth and helps create the silky sauce texture that makes this dish so special.

They might look pretty similar, but rigatoni and penne aren’t exactly the same. Rigatoni is a bit bigger, has ridges, and straight edges—it’s basically built to hold onto thick, creamy sauces like carbonara. Penne is smaller and usually cut at an angle, so it doesn’t catch the sauce quite as well. That said, if penne is what you’ve got in the pantry, go for it—it’ll still be tasty. But if you’re aiming for that rich, cozy, full-on carbonara experience, rigatoni’s your best bet.

Spicy Rigatoni Recipe: Perfect Carbone Copycat in 45 Min

Name: The $32 Pasta That Changed Everything: My Quest to Master Spicy Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian/Mediterranean
Ingredients: 1 lb rigatoni pasta; 3 tbsp unsalted butter; 2 medium yellow onions, sliced; 1/2 cup water; 4 cloves garlic, minced; 3 tbsp Calabrian chilis in oil, chopped; 3 tbsp tomato paste; 1/2 cup vodka; 1 cup heavy cream; 1/2 cup Parmigiano-Reggiano, grated; Fresh basil, kosher salt, black pepper

Description

Recreate Carbone’s famous $32 spicy rigatoni at home with this copycat recipe featuring Calabrian chilis, vodka, and cream for the perfect balance of heat and richness.

Ingredients

1 lb rigatoni pasta

3 tbsp unsalted butter

2 medium yellow onions, sliced

1/2 cup water

4 cloves garlic, minced

3 tbsp Calabrian chilis in oil, chopped

3 tbsp tomato paste

1/2 cup vodka

1 cup heavy cream

1/2 cup Parmigiano-Reggiano, grated

Fresh basil, kosher salt, black pepper

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Instructions

Caramelize sliced onions in butter and water for 45-60 minutes on low heat
Add garlic and Calabrian chilis, cook 2 minutes until fragrant
Stir in tomato paste, cook 2-3 minutes
Add vodka off heat, return to stove and cook 3-4 minutes
Stream in cream while whisking, simmer until thickened
Cook rigatoni until just shy of al dente, reserve pasta water
Toss pasta with sauce and pasta water until perfectly coated
Garnish with cheese and fresh basil

Notes

Use high-quality Calabrian chilis packed in oil for best results
Don’t skip the long caramelization of onions – it’s key to the flavor
Reserve pasta water for sauce consistency adjustments
Adjust heat level by varying amount of Calabrian chilis

Prep Time: 15 minutes
Cook Time: 30 minutes (including onion caramelization)
Category: Mediterranean Diner Recipes
Method: Stovetop
Cuisine: Italian/Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 485 Kcal
Sugar: 8g
Sodium: 420mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 14g
Cholesterol: 55mg