Spicy Rigatoni 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 bid and wait for months for a reservation to have this dish *wink wink*. With less than 10 ingredients and 25 minutes , you'll have a dish on your table that'll leave everyone asking for the recipe. Send them this one !
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine Italian
- 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
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.
Keyword 30 minute recipe, carbone copycat pasta, pasta