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Spicy Vodka Rigatoni

This is a mega favorite at the cottage - super easy and luxurious.


This dish is based on Bobby Flay's adaptation of Carbone's Spicy Rigatoni Vodka. His version starts with a jar of Carbone Spicy Vodka sauce and adds cream. I messed around and took it to another level. If you want to keep this pure and meatless, you can see Bobby's version here. I think the recipe is also on the jar.


I made it straight a couple times, and then realized that it was very similar to a dish I have been trying to recreate for years. When I lived in Queens, there was a little place called Casa Bosco on Metropolitan Blvd. You don't really cook in NYC, so I probably got delivery from them at least 4 nights a week for years. I went on a diet once and didn't order for a few days and - no lie - the delivery guy came and knocked on my door to make sure I was ok. I have never experienced community the way I did in Queens. The entire neighborhood was a family - but that's a story for another day. Back to Casa Bosco. One of my favorites was called Boscoyola. It was ground beef and mushrooms in a creamy tomato sauce over penne. My friend across the street turned me onto her upgrade to it, asking for grilled chicken and broccoli over top. So, so, so good. I moved away, they closed, and I miss my boscoyola in all its varied forms. And thus, my spicy vodka rigatoni was born. Is it the same? No. The original wasn't spicy, and it didn't have sausage. But it's close enough to make me happy.


My time in Queens ended before iPhones and the ability to photograph every single thing I put in my mouth, so there is no evidence of the original - just memories. Maybe a takeout menu saved around here somewhere...



On to the main event


Again, this one is super versatile and starts with a jar, so it can be as simple or complicated as you want. It's also great to make at a friend's house as it doesn't require anything but a couple pans and the main ingredients. No hoping they have fancy spices or equipment.


Serve this with a quality bread smothered in butter. Some jars are spicier than others and you're going to need it - not only to cool your mouth, but to cut the richness and sop up all the goodness.



List of Ingredients

  • 1 jar of Carbone Spicy Vodka Sauce (the non-spicy doesn't turn out the same)

  • 16 oz ground sausage

  • 1 small can of mushrooms (pieces and stems)

  • 1 small can of tomato paste

  • 1 cup of heavy cream

  • 1/2 cup of grated parmesan (plus plenty for serving)

  • 1 box of mezzi rigatoni

  • Fresh ripped basil (if you're fancy)


Brown the Sausage & Shrooms


Start with a large skillet. Brown the sausage until cooked through. Add the mushrooms and cook off some of the moisture. Meanwhile, bring a pot of salted water to a boil and cook the pasta to al dente - usually a minute shy of the box directions. It will continue to cook in the sauce and you don't want smooshy pasta. Well, I don't, at least.


Browning sausage and mushrooms in a skillet


Add the tomato stuff


Make a well in the sausage/mushrooms and add a can of tomato paste. Mix it in and smash it down to let the paste caramelize a little bit (almost burnt). Then add the jar of sauce and deglaze those brown bits. Simmer just until hot. Add the cheese and stir in.


Adding tomato products and cheese to sausage


Time for the cream


Add the cup of cream and combine well to create a smooth, creamy sauce. Turn off the heat. Toss in the drained rigatoni and add a little more parm.


Add cream and pasta and mix into sauce


Spoon into Bowls and Enjoy!


Top with (plenty!) more Parmesan and fresh basil, if desired. Serve with buttered bread.


Bowl of Spicy Vodka Rigatoni
Raised forkfull of Spicy Vodka Rigatoni


Tips & Notes


  • I use mezzi rigatoni, which is basically half size rigatonis. Regular rigatoni or penne also work. You do want a sturdy pasta that can hold a lot of sauce.

  • I use sweet italian sausage. You can also use ground beef/veal/pork - or leave the meat out entirely. Same with the mushrooms. Peas might be a fun addition.

  • Lots and lots of fresh grated parmesan cheese takes this over the top.

  • You can refridgerate leftovers - it's still good the next day, but quality goes down after that because of the cream. It's still ok to eat, but the taste and texture change over time.

  • I made this for my dad once in small town Ohio where they didn't carry Carbone sauces. I found a local spicy marinara and added half a cup of vodka - you just need to cook the alcohol off before you add the cream, so bring it to a rapid simmer for a few minutes after adding the sauce and vodka (turn the burner off before adding the vodka so you don't catch fire!!!! - and be very careful if cooking with gas)

  • You can use half and half, but you'll lose some of the flavor and velvety texture. I don't think this recipe is on any diet plan - unless you're trying to bulk up.


Parting Thoughts


This is a very luxurious dish. You will get addicted. You will also impress whoever you cook it for and they will want it again. Choose your dinner companions wisely.


If you can't find Carbone Spicy Vodka Sauce at your store, see my note above, or you may be able to get it from amazon (as an amazon affiliate, I may receive a commission) https://amzn.to/459W8U6


Please comment below if you try this. I hope you love it as much as I do!


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