If you’re craving a bold, comforting pasta dish that packs a little heat, look no further than this Spicy Rigatoni Carbone recipe. A cult favorite made popular by trendy New York City restaurants, this creamy, spicy pasta is a rich fusion of Calabrian chili heat, tomato flavor, and velvety sauce. Whether you’re cooking for a weeknight dinner or impressing guests, this dish delivers restaurant-quality flavor right from your own kitchen.
Spicy Rigatoni Carbone Recipe
Course: MainCuisine: Italian-AmericanDifficulty: Medium4
servings10
minutes25
minutes650
kcalSpicy Rigatoni Carbone Recipe
Ingredients
1 lb rigatoni pasta
2 tbsp olive oil
1 small yellow onion, finely chopped
3–4 garlic cloves, minced
1 tsp crushed red pepper flakes (adjust to taste)
1/2 cup tomato paste
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp butter
Fresh basil or parsley, for garnish
Directions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
- In a large skillet or saucepan over medium heat, heat the olive oil. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Add the garlic and red pepper flakes; cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 2–3 minutes, letting it caramelize slightly to deepen the flavor.
- Reduce heat to low. Stir in the heavy cream, combining until smooth and orange in color. Add butter and let it melt into the sauce.
- Mix in the grated Parmesan cheese. Stir until fully melted and the sauce is creamy. Season with salt and black pepper to taste.
- Add the cooked rigatoni to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
- Plate and top with extra Parmesan and fresh basil or parsley, if using. Serve hot and enjoy!
Recipe Video
Serving Suggestions
Spicy Rigatoni Carbone is best served hot and fresh, straight from the pan to the plate. For a restaurant-style presentation, garnish with freshly grated Pecorino Romano, chopped parsley, or a drizzle of olive oil. Pair it with a crisp green salad, garlic bread, or roasted vegetables to round out the meal. For a wine pairing, go for a medium-bodied red like Chianti or a chilled white like Pinot Grigio to complement the spice and creaminess.
Savings Suggestions
To make this recipe more budget-friendly, consider a few ingredient swaps. Use regular rigatoni or penne instead of specialty pasta. For the creamy base, whole milk or a milk-butter mix can replace heavy cream. Instead of imported Calabrian chili paste, try crushed red pepper flakes or a dash of hot sauce for heat. Grate your own cheese rather than buying pre-shredded to save money and boost flavor. Buying ingredients like tomato paste and pasta in bulk can also stretch your dollar further.
FAQs
Q: What makes Rigatoni Carbone “spicy”?
A: The spice typically comes from Calabrian chili paste, known for its bold, smoky heat. You can adjust the spice level to your preference by using more or less chili paste or substituting with red pepper flakes.
Q: Can I make this dish vegetarian?
A: Absolutely. Omit any meat-based ingredients and use vegetarian cheese. You can also add sautéed mushrooms or roasted veggies for extra flavor and texture.
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or cream to restore the sauce’s texture, or microwave in short intervals, stirring in between.
Q: Is this recipe gluten-free?
A: It can be! Just use gluten-free rigatoni or pasta and double-check that your chili paste and cheese are gluten-free certified.
Q: Can I use a different type of pasta?
A: Yes, while rigatoni holds the sauce well, penne, ziti, or even fusilli make great alternatives.
