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COPY CAT SPICY VODKA RIGATONI

cook:

1 h

Picture for Copy Cat Spicy Vodka Rigatoni

432,820 views  Recreate the famous spicy vodka rigatoni from Carbone in NYC right in your own kitchen!

6 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Sauce

For the Sauce

large onion, finely grated or chopped

1 large onion, finely grated or chopped

garlic cloves, minced

4 garlic cloves, minced

olive oil

¼ cup olive oil

(4.5 oz) tube double concentrate tomato paste

1 (4.5 oz) tube double concentrate tomato paste

Calabrian chilies, finely chopped

1 tbsp Calabrian chilies, finely chopped

vodka

¼ cup vodka

(28 oz) can whole peeled tomatoes

1 (28 oz) can whole peeled tomatoes

a few fresh basil leaves

3 a few fresh basil leaves

kosher salt, to taste

kosher salt, to taste

For the Rigatoni

For the Rigatoni

Mezzi rigatoni

1 lb Mezzi rigatoni

kosher salt, as needed

kosher salt, as needed

pasta water & as needed

1 cup pasta water & as needed

Spicy Vodka Sauce

Spicy Vodka Sauce

heavy cream

1 cup heavy cream

butter

2 - 4 tablespoons butter

of Pecorino Romano cheese

sprinkle of Pecorino Romano cheese

TOOLS

Babish Chef’s knife

Babish Chef’s knife

cheese grater

cheese grater

food prep gloves, optional

food prep gloves, optional

Babish cutting board

Babish cutting board

Babish Dutch oven

Babish Dutch oven

Babish measuring cups and spoons set

Babish measuring cups and spoons set

wooden spoon

wooden spoon

immersion blender, optional

immersion blender, optional

strainer

strainer

Babish stock pot

Babish stock pot

DIRECTIONS

1.

For the Spicy Vodka Sauce

1.

Begin by grating the onion and chopping the garlic.

large onion, finely grated or chopped

1 large onion, finely grated or chopped

garlic cloves, minced

4 garlic cloves, minced

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Then, in a large Dutch oven over medium heat, add the olive oil, garlic, onion and salt.

olive oil

¼ cup olive oil

garlic cloves, minced

garlic cloves, minced

large onion, finely grated or chopped

large onion, finely grated or chopped

kosher salt, to taste

kosher salt, to taste

Babish Dutch oven

Babish Dutch oven

Babish measuring cups and spoons set

Babish measuring cups and spoons set

3.

Stir to combine, then cook until the onions begin to slightly darken around the edges and turn translucent, about 6-8 minutes.

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

4.

Add the tomato paste and stir to caramelize and combine it with the aromatics. Reduce the heat to medium low and stir frequently to prevent the tomato paste from burning.

(4.5 oz) tube double concentrate tomato paste

1 (4.5 oz) tube double concentrate tomato paste

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

5.

Add the Calabrian chilies and cook until fragrant, 1-2 minutes.

Calabrian chilies, finely chopped

1 tbsp Calabrian chilies, finely chopped

Babish Chef’s knife

Babish Chef’s knife

food prep gloves, optional

food prep gloves, optional

Babish cutting board

Babish cutting board

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

6.

Cook for 5-8 minutes, or until the tomato paste is a dark red brick color.

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

7.

Carefully add the vodka, then scrape any browned bits from the bottom of the pan into the sauce. Allow the vodka to cook off 95% of the way.

vodka

¼ cup vodka

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

8.

Once the vodka is mostly cooked off, add the whole peeled tomatoes, crush with a wooden spoon, add a few basil leaves, and season with salt.

(28 oz) can whole peeled tomatoes

1 (28 oz) can whole peeled tomatoes

a few fresh basil leaves

3 a few fresh basil leaves

kosher salt, to taste

kosher salt, to taste

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

9.

Optionally blend using an immersion blender until mostly smooth. Then cover with a lid and let simmer for about 30 minutes.

For the Sauce

For the Sauce

immersion blender, optional

immersion blender, optional

Babish Dutch oven

Babish Dutch oven

10.

For the Spicy Vodka Rigatoni

1.

Meanwhile, bring a large pot of water to a boil and season with salt. Add the pasta and cook to al dente, according to the package directions. Reserve 1 cup of pasta water, then drain the pasta and set aside.

kosher salt, as needed

kosher salt, as needed

Mezzi rigatoni

1 lb Mezzi rigatoni

pasta water & as needed

1 cup pasta water & as needed

Babish stock pot

Babish stock pot

strainer

strainer

Babish measuring cups and spoons set

Babish measuring cups and spoons set

2.

After 30 minutes of simmering the sauce, add the heavy cream and ½ cup of pasta water to the pot. Stir to combine and bring to a gentle simmer.

heavy cream

1 cup heavy cream

pasta water & as needed

½ cup pasta water & as needed

For the Sauce

For the Sauce

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

3.

Increase the heat to medium and gently fold the pasta into the sauce.

For the Sauce

For the Sauce

For the Rigatoni

For the Rigatoni

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

strainer

strainer

4.

Bring back up to a simmer and add butter. Cook for 2 minutes, or until the pasta has absorbed some of the sauce and turns glossy.

butter

2 - 4 tablespoons butter

Babish Dutch oven

Babish Dutch oven

wooden spoon

wooden spoon

5.

Divide equally onto 6 plates and serve immediately with a sprinkle of Pecorino Romano cheese.

of Pecorino Romano cheese

of Pecorino Romano cheese

cheese grater

cheese grater

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