The Spicy Rigatoni recipe is simple to make and full of big flavors. A delicious dinner with a perfect balance of tangy and spicy vodka sauce. It's cozy and satisfying, ideal for a crowd or family.
Do you follow the same pasta recipe most dinner nights? We do not; we introduce and incorporate our favorite elements (like coconut milk alfredo pasta sauce) in every spin.
Recently, this classic spicy rigatoni has been a sweet discovery; our whole family gave a big thumbs up.
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Why You'll Love This Recipe?
⭐️It's creamy, tangy, and spicy, the best flavors.
⭐️You can customize the heat.
⭐️Satisfying delicious dinner.
Ingredients & Substitutions
- Rigatoni pasta. This tube pasta holds the sauce very well. You may use penne, ziti, or other tubed pasta.
- Olive oil. Extra virgin olive oil works best. Cook it on medium to low heat to retain its all-natural flavors.
- Sweet peppers. Traditionally, a spicy rigatoni vodka sauce is made with sweet peppers, but you can use any sweet peppers of your choice.
- Onion provides depth of flavor and adds volume to the sauce. You may also use shallots or green onion.
- Tomatoes. I used a can of diced roasted tomatoes, but you may use fresh or canned whole tomatoes.
- Heavy whipping cream. It makes the pasta creamy and rich. To make it light, choose half and half.
- Vodka. The alcohol in the vodka evaporates while cooking, and you don't taste the vodka. But it provides a rich touch that sets it as a signature dish.
- Parmesan cheese. It balances the acidity of tomato and the spiciness of red pepper flakes.
- Red pepper flakes. Adding these red pepper flakes provides an intense heat and aroma.
- Garlic. Use fresh garlic for robust, wholesome flavors.
How To Make Spicy Rigatoni Pasta?
- Step 1. Heat olive oil in a pan over medium-low heat. Add minced garlic, onions, and sweet peppers,
- Step 2. Sauté until softened and fragrant.
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- Step 3. Stir in the crushed tomatoes and cook until the sauce thickens.
- Step 4. Add the rigatoni, vodka, reserved pasta water(if needed), heavy cream, red pepper flakes, and parmesan. Toss the pasta in the sauce until thoroughly coated, and garnish with green onions if desired.
♨️How To Adjust The Heat?
- Extra heat. Stir in red pepper flakes or cayenne to make this spicy rigatoni extra hot.
- If you prefer to make the sauce without heat, adjust the amount of red pepper flakes in this recipe.
Storage & Reheating
- Leftover spicy rigatoni can be stored in an airtight container in the fridge for up to five days or in the freezer for up to three months.
- To reheat, thaw in the refrigerator overnight, then microwave with a splash of water or vegetable broth.
Tips & Variations
- Lighter version: When my family often wants a light dinner, I substitute whole milk(mixed with a teaspoon of cornstarch) for heavy whipping cream.
- A popular variation is adding chicken. To make it, you can cook chicken cubes, onion, and sweet pepper.
- Without Vodka: If you are uncomfortable adding vodka, skip vodka from the recipe list.
- Low fat. Choose light cream, half-and-half, or whole milk.
FAQ
Serve spicy rigatoni with a simple green salad topped with a tangy vinaigrette(like this fresco salad or this easy kale salad) to balance the heat. Garlic bread or a side of roasted vegetables also make a perfect pairing for a complete meal.
Yes, you can prepare the sauce and store it in an airtight container in the fridge for up to 3 days. When ready to serve, cook the pasta(al dente), reheat the sauce, and combine them just before serving.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Spicy Rigatoni
Ingredients
- 16 oz rigatoni or other tube pasta
- 2 tablespoon olive oil
- 2 tablespoon garlic minced
- ½ cup sweet peppers roughly chopped
- ¼ onion chopped
- 14 oz fire roasted diced tomato /1 can-mashed
- 3 tablespoon vodka
- ½ cup heavy whipping cream
- 1 teaspoon red pepper flakes
- ½ cup parmesan cheese
Instructions
Prepping work
- To a mixing bowl, add diced fire roasted tomatoes and crush it with your hand until it turns mushy.
- In a large pot, cook pasta in salted water, until it's al dente. Strain the pasta and reserve one cup of pasta water. Set aside pasta and pasta water aside.
Make the sauce
- In medium to low heat place a pan. Add extra virgin olive oil, minced garlic, chopped onion, and sweet peppers. And sauté until the onion becomes translucent.
- Then add mashed diced tomatoes and sauté until it thickens.
Add rigatoni
- Add rigatoni pasta, vodka, and the pasta water that we have reserved in the first step.
- Allow it to cook until the sauce thickens.
- Stir in heavy whipped cream, red pepper flakes, and the grated parmesan cheese.
- Cook until the vodka sauce evenly coats the pasta. Optionally garnish with chopped green onion.
Notes
- To cut down the heat, lower or skip adding red pepper flakes.
- Add more red pepper flakes, cayenne pepper, or chili paste to increase the heat.
- Refrigerate. Store the cooked leftover spicy rigatoni in an airtight container. Refrigerate to use within five days.
- Freezer. Freeze in a freezer-safe container for up to 3 months.
- Reheat. Leave the container in the refrigerator overnight for thawing. Gently reheat in the microwave by sprinkling water or vegetable broth to keep them from drying out.
Nutrition
Additional Info
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Everyone loves this spicy rigatoni recipe. The seasoning is well balanced and goes well with every protein.
Happy to hear your feedback Nancy!
I tried it and turned out really good! Thanks for the tips! I cut down the heat a little bit for my kids, they really enjoyed it!
Great to hear! Thank you Toni!
Oh my, vodka, sweet peppers, and a kick. Count me in for this comforting and delicious pasta.
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review!