Spicy Rigatoni Vodka Pasta
The easiest, quickest, and tastiest spicy rigatoni vodka pasta recipe you’ll come across on the internet. With just enough spice, and a whole lot of flavor, this can easily be a main dish! Not to mention, you don’t have to wait for months for a reservation to have this dish *wink wink*. With less than 10 ingredients you’ll have a dish on your table that’ll leave everyone asking for the recipe. Send them this one !

Spicy Rigatoni Pasta
Ingredients
- ¼ lb pancetta
- 1 lb rigatoni pasta
- 1 small shallot minced
- 4 garlic cloves minced
- 3 tbsp tomato paste
- ½ cup pasta water plus more if needed
- 1 tbsp red chili flake or Calabrian chilis
- ¼ cup heavy cream
- 1 handful basil chiffonnade
Instructions
- Cook pasta to al dente, according to packaging in salted water.
- To a skillet on medium heat, add pancetta and render the fat. Once golden, remove the pancetta and reserve the fat.
- In the same pan, sauté shallot until translucent. Add in tomato paste and cook until burgundy. Then, add in garlic and chilis and sauté until fragrant.
- Add in pasta water ⅓ cup at a time and whisk until fully combined and is a sauce like texture. Allow to cook for 5 minutes on low heat.
- Add in heavy cream and whisk together to create that pink color we are accustomed to eating.
- Add pasta and pancetta to the skillet and toss to combine. Add additional pasta water if needed to create desired sauce consistency.
- Garnish with cheese and basil. Serve immediately.