Carbone Spicy Rigatoni Recipe – Easy Creamy Pasta Everyone Loves

The first time I tasted Carbone’s spicy rigatoni, it was like a flavor bomb went off—in the best way possible. The sauce? Silky, creamy, and decidedly bold. The heat? Just enough to make you reach for your glass, but you can’t stop eating. I’ll be honest, I’ve never forgotten that first bite, and it’s why I had to recreate this Carbone spicy rigatoni recipe at home. If you crave restaurant-worthy pasta with a homemade touch, you’re in for a treat. This is the kind of meal that gets people talking, begging for seconds, and asking you for the recipe before the plates are cleared.

I discovered this dish during a trip to New York, and let’s just say, the memory of that velvety, spicy sauce clinging to perfectly cooked rigatoni has haunted my dreams (in a good way) ever since. So, after countless nights of tinkering—adjusting the heat, thickening the sauce, and picking the best pasta shape—I finally landed on my version of the irresistible Carbone spicy rigatoni recipe. I’m sharing it here because, honestly, everyone deserves to have this creamy, bold flavor hit in their life.

Whether you’re cooking for a quick weeknight dinner, date night, or a celebration with friends, this spicy rigatoni checks all the boxes. It’s comforting, it’s decadent, and it comes together surprisingly fast. Plus, you can easily adjust the spice level (my kids prefer it a little milder, while I love it with a good kick). If you’ve ever dreamed of that famous Carbone pasta but want to enjoy it in your sweatpants at home, you’ll want to bookmark this. Let’s get cooking—your tastebuds will thank you!

Why You’ll Love This Carbone Spicy Rigatoni Recipe

• Quick & Easy: This pasta comes together in about 30 minutes from start to finish. You don’t need to be a professional chef to pull off restaurant-quality flavor at home.
• Simple Ingredients: No fancy trips to specialty stores. Everything you need is probably already in your pantry or fridge—think tomato paste, cream, rigatoni, and a few pantry staples.
• Perfect for Any Occasion: Whether it’s a cozy date night or a big family dinner, this dish fits right in. It’s the kind of pasta that feels both special and comforting.
• Crowd-Pleaser: I’ve made this for picky eaters and die-hard foodies, and it never fails to impress. Even my neighbor—who claims to “not like spicy food”—asked for seconds.
• Unbelievably Delicious: The creamy tomato sauce is perfectly balanced with just the right amount of heat. Each bite is rich, satisfying, and just a little addictive.

What makes this Carbone spicy rigatoni recipe truly stand out is the way it nails that signature silky sauce. I blend Calabrian chili paste into the tomato cream base, letting the flavors meld until the sauce is smooth and luscious. It’s not just about the heat—the depth of flavor is unreal. Unlike some pasta sauces that are just spicy or just creamy, this one manages to be both, all while letting the rigatoni shine. You get a little tingle, a lot of comfort, and a finish that keeps you going back for another forkful (trust me, leftovers rarely exist).

I’ve tested this recipe more times than I can count—tweaking the cream-to-tomato ratio, trying different chili pastes, and even experimenting with gluten-free pasta. Each time, I learned something new (like, don’t skimp on the cheese at the end!). This version is the one my family always requests, and it’s the closest thing to that magical Carbone experience you can get at home—without the waitlist.

If you want a dish that’s both impressive and approachable, this is it. You’ll feel like a pasta pro, even if you’re just cooking in a tiny kitchen on a Wednesday night. Give it a try and see for yourself why this Carbone spicy rigatoni recipe is a keeper!

What Ingredients You Will Need

This Carbone spicy rigatoni recipe sticks to straightforward, flavorful ingredients that come together for a seriously crave-worthy sauce. Nothing complicated or hard to find—just a few pantry staples and a couple of “secret” touches for that restaurant-style magic.

• Rigatoni Pasta (12 ounces / 340 grams): The signature tube shape is ideal for trapping the creamy sauce. If you can’t find rigatoni, penne or ziti will work in a pinch.
• Extra-Virgin Olive Oil (2 tablespoons): For sautéing the aromatics and adding richness.
• Yellow Onion (1 small, finely diced): Adds a subtle sweetness and depth to the sauce.
• Garlic (2 cloves, minced): Because what’s pasta without garlic? It brings out those classic Italian flavors.
• Tomato Paste (1/4 cup / 60 grams): The key to an intensely flavored, bold sauce. I like to use double-concentrated paste for extra punch.
• Calabrian Chili Paste (2 tablespoons): This delivers the signature spicy kick. Look for it in small jars in the Italian aisle. You can use crushed red pepper flakes (1-2 teaspoons) if you can’t find it, but the Calabrian paste really brings the flavor.
• Heavy Cream (1 cup / 240 ml): For that silky, dreamy texture. Half-and-half will work in a pinch, but the sauce won’t be quite as luscious.
• Unsalted Butter (2 tablespoons / 28 grams): Stirred in at the end for a glossy finish and extra decadence.
• Salt (to taste): Essential for both the pasta water and the sauce. I like to use kosher salt for better seasoning.
• Freshly Ground Black Pepper (to taste): Adds a gentle heat and balances the creaminess.
• Parmesan Cheese (1/2 cup / 50 grams, freshly grated): For finishing. Don’t use the pre-grated stuff if you can help it—the flavor payoff is worth it.
• Fresh Basil (optional, for garnish): Adds a pop of color and a hint of freshness at the end.

Ingredient Notes & Substitutions:

• Gluten-Free? Use your favorite gluten-free rigatoni. Brown rice pasta holds up well.
• Dairy-Free? Substitute full-fat coconut cream for the heavy cream and use vegan butter. Omit the parmesan or use a dairy-free alternative.
• No Calabrian Chili Paste? Substitute with 1-2 teaspoons of crushed red pepper flakes or a blend of harissa and a touch of smoked paprika for depth. Adjust spice to taste.
• Tomato Paste: I love Mutti brand for its richness, but any high-quality paste will do. Don’t skip the step of caramelizing it—it’s what gives the sauce depth.

If you’re feeling adventurous, you can even toss in some pancetta at the start for a smoky twist, or stir in a handful of baby spinach at the end for a little green. But honestly, the base ingredients are all you need for that classic, creamy, spicy Carbone-style rigatoni at home.

Equipment Needed

You don’t need a chef’s kitchen to whip up this Carbone spicy rigatoni recipe—just a few trusty basics and maybe one or two pasta-loving upgrades.

• Large Pot: For boiling the rigatoni. I prefer a heavy-bottomed stockpot to keep the pasta from sticking.
• Large Skillet or Sauté Pan: You’ll want high sides for making the sauce and tossing the pasta together. Nonstick or stainless steel both work, but stainless gives you those little browned bits for flavor.
• Wooden Spoon or Silicone Spatula: For stirring the sauce and making sure nothing scorches at the bottom.
• Fine Mesh Strainer or Colander: For draining the pasta. I always reserve a cup of pasta water—don’t forget that trick!
• Microplane or Box Grater: For grating fresh parmesan. Trust me, it’s worth it for that nutty, melt-in flavor.

If you don’t have a microplane, a regular cheese grater will do the job. And if you’re short on big pans, you can toss the drained pasta back into the pot with the sauce. Just be sure to use a pan big enough to stir everything without making a mess (I’ve definitely splattered sauce across the stove a time or two!). A little olive oil keeps stainless pans easy to clean, by the way—just don’t let the sauce sit overnight or it’ll stick.

You really don’t need any fancy equipment for this pasta—just what you already have on hand. If you’re looking to invest in one thing, a heavy-bottomed skillet or sauté pan is worth it for even cooking and easy clean-up.

Preparation Method

1. Boil the Pasta:

   Fill a large pot with water and bring it to a rolling boil. Add a generous handful of kosher salt (think ocean-level salty). Toss in 12 ounces (340 grams) of rigatoni and cook according to package directions until just shy of al dente (about 10-11 minutes, but start checking at 9). Before draining, scoop out 1 cup (240 ml) of pasta water and set aside. Drain the pasta and let it hang out while you make the sauce.

2. Sauté Onion & Garlic:

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent (about 4 minutes). Add the minced garlic and cook for another 30 seconds, until fragrant (don’t let it burn!).

3. Caramelize the Tomato Paste:

   Stir in 1/4 cup (60 grams) of tomato paste. Cook, stirring constantly, for 2-3 minutes. You want the paste to darken in color and start to stick to the pan—this builds flavor. If it smells a little toasty, you’re doing it right.

4. Spice It Up:

   Add 2 tablespoons of Calabrian chili paste (or 1-2 teaspoons of crushed red pepper flakes) to the pan. Stir well and cook for another minute, letting the flavors meld. Adjust heat to your preference—taste as you go!

5. Make It Creamy:

   Lower the heat to medium-low. Slowly pour in 1 cup (240 ml) of heavy cream, stirring constantly to combine with the tomato-chili mixture. Simmer for 3–5 minutes, until the sauce thickens slightly and turns a beautiful orange-red hue. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

6. Finish with Butter:

   Remove the pan from the heat and stir in 2 tablespoons (28 grams) of unsalted butter until melted and glossy. Taste and season with salt and freshly ground black pepper as needed.

7. Toss Everything Together:

   Add the drained rigatoni to the sauce. Toss until every piece is coated and the pasta is glossy. If the sauce seems too thick, add a little more of the reserved pasta water, a few tablespoons at a time, until it’s just right—creamy but clingy.

8. Serve & Garnish:

   Plate immediately, topping with plenty of freshly grated parmesan cheese and chopped fresh basil if you like a pop of color. Serve hot and enjoy!

Prep Tips: Always reserve more pasta water than you think you’ll need—you can’t go back once it’s poured down the drain! If the sauce splits or looks oily, whisk in a splash of cream or a pat of butter to bring it back together. Don’t rinse your pasta after draining—the starch helps the sauce stick.

Personal Note: I like to prep all my ingredients before I start cooking—everything moves fast once you get going. And don’t forget to taste as you cook! The best pasta sauces are built layer by layer, with each ingredient getting its moment to shine.

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Rigatoni should be just al dente when combined with the sauce. It’ll keep cooking a bit as it simmers in the sauce, so err on the side of underdone when boiling.
• Caramelize That Tomato Paste: This is the secret step that gives the sauce its deep, almost smoky flavor. Let it darken and stick to the pan for a minute—don’t rush it!
• Balance the Sauce: If it’s too spicy, add a splash more cream. If it’s too thick, loosen with pasta water. If it’s bland, a pinch of salt or extra parmesan brings everything together.
• Use Freshly Grated Cheese: Pre-shredded cheese can be waxy and won’t melt as smoothly. A quick grate makes a huge difference in flavor and texture.
• Keep the Heat Low for Cream: Cream can break or curdle if added to a scorching pan. Lower the heat before adding and stir constantly for a silky finish.
• Taste as You Go: This isn’t a “dump everything in and hope for the best” kind of dish. Every step builds flavor, so season thoughtfully and taste at each stage.

I’ve made the mistake of adding too much chili paste at the start—don’t do what I did! Start with less and add more if you want more kick. Also, don’t walk away after adding cream; it can bubble up and make a mess if you’re not watching. And if you ever find your sauce is too thin, just simmer it a bit longer, stirring gently.

Efficiency tip: While the pasta is cooking, start the sauce. That way, everything is hot and ready at the same time. And don’t be afraid to use your pasta water—seriously, it’s like liquid gold for finishing sauces.

Variations & Adaptations

• Mild Version: Skip the Calabrian chili paste or use just a teaspoon for a gentle warmth. You can substitute with a mild red pepper spread or even just a pinch of smoked paprika for flavor without heat.
• Vegetarian Upgrade: Stir in sautéed mushrooms, sun-dried tomatoes, or roasted bell peppers for extra depth. I’ve even tossed in a handful of baby spinach at the end for some green—super tasty and colorful!
• Protein Boost: Add cooked chicken, shrimp, or crispy pancetta. Sometimes I’ll fry pancetta with the onions for a smoky, savory base. For a vegetarian protein, toss in some white beans or cubes of tofu.
• Dairy-Free: Use coconut cream or a thick cashew cream in place of heavy cream, and skip the butter or use a plant-based alternative. Nutritional yeast can stand in for parmesan.
• Gluten-Free: Substitute your favorite gluten-free rigatoni. Brown rice or chickpea pasta holds up well to thick sauces.
• Seasonal Swaps: In summer, I like to add a handful of cherry tomatoes, halved, for a sweet burst. In winter, roasted squash or caramelized onions are delicious additions.

I once tried this recipe with a splash of vodka (think penne alla vodka meets spicy rigatoni)—it added a lovely depth, so if you’re feeling adventurous, try a tablespoon of vodka after the tomato paste step and let it cook off before adding the cream.

Serving & Storage Suggestions

This Carbone spicy rigatoni recipe is best served piping hot, straight from the pan, with plenty of parmesan and a sprinkle of fresh basil on top. I love to serve it in wide, shallow bowls so the sauce pools around the rigatoni—super inviting and very “restaurant.”

Pair it with a crisp green salad and warm, crusty bread to mop up every last bit of sauce. For drinks, a cold glass of Pinot Grigio or a light Italian red is a perfect match. If you’re feeling extra, add a simple antipasto plate to start.

Storing Leftovers: Let the pasta cool completely before transferring to an airtight container. Refrigerate for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce (it can thicken in the fridge). Warm gently on the stove or in the microwave, stirring halfway through for even heating.

This dish can also be frozen for up to a month, though the sauce may separate a bit upon thawing. Just give it a good stir as you reheat, and add extra cream if needed. Honestly, the flavors deepen overnight, making leftovers even more irresistible the next day!

Nutritional Information & Benefits

Each serving of this Carbone spicy rigatoni recipe (based on 4 servings) is roughly:

• Calories: 550
• Protein: 14g
• Fat: 25g
• Carbohydrates: 62g
• Fiber: 3g

Health Benefits: The Calabrian chili paste brings antioxidants and a metabolism boost, while the tomato paste is rich in lycopene. If you add spinach or other veggies, you’ll get extra fiber and vitamins. Opting for whole wheat or gluten-free pasta can make this dish fit more dietary needs.

This recipe does contain dairy and gluten, so be mindful if you have allergies. You can easily swap dairy-free or gluten-free ingredients as needed. Personally, I love that you can tweak the cream and cheese amounts for a lighter or richer meal, depending on your mood!

Conclusion

If you’re craving a creamy, bold, and slightly spicy pasta that tastes like it came straight from a top NYC restaurant, this Carbone spicy rigatoni recipe is your answer. It’s easy enough for a weeknight, special enough for guests, and endlessly customizable to suit your tastes. I love how quickly it comes together and how it always impresses—even after dozens of times making it, I still get excited for that first bite!

Don’t be afraid to experiment—try different pastas, swap in your favorite veggies, or crank up the heat if you’re a spice fan. I hope this becomes your go-to creamy pasta recipe, just like it has for me. If you make it, please share your results in the comments or tag me on social media! I’d love to hear your spin on this classic and see how you make it your own. Happy cooking and buon appetito!

Frequently Asked Questions

Can I make Carbone spicy rigatoni less spicy?

Absolutely! Start with less Calabrian chili paste or use a mild red pepper spread. Add more as you taste if you want a little extra heat.

What’s a good substitute for Calabrian chili paste?

You can use 1-2 teaspoons of crushed red pepper flakes or a blend of harissa and smoked paprika. Adjust to your spice tolerance.

How do I keep the sauce creamy when reheating?

Add a splash of cream or milk before reheating gently on the stove or in the microwave. Stir well to bring everything back together.

Can I make this ahead of time?

Yes! The sauce can be made a day ahead and stored in the fridge. Cook the pasta just before serving and toss it all together for best texture.

Is this recipe vegetarian?

Yes, as written it’s vegetarian. Just check your cheese for animal rennet or use a vegetarian parmesan substitute if you’re strict.

Carbone Spicy Rigatoni

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• Author: Leana
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This creamy, bold, and slightly spicy rigatoni is inspired by the famous Carbone restaurant dish. With a silky tomato cream sauce and just the right amount of heat, it’s a restaurant-worthy pasta you can make at home in about 30 minutes.

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Ingredients

Scale 1x2x3x

• 12 ounces rigatoni pasta
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 2 tablespoons Calabrian chili paste (or 1–2 teaspoons crushed red pepper flakes)
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup freshly grated parmesan cheese
• Fresh basil, optional, for garnish

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Instructions

1. Fill a large pot with water and bring to a rolling boil. Add a generous handful of kosher salt. Add rigatoni and cook until just shy of al dente (about 10-11 minutes). Reserve 1 cup pasta water, then drain pasta.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in tomato paste and cook, stirring constantly, for 2-3 minutes until darkened and caramelized.
4. Add Calabrian chili paste (or red pepper flakes) and cook for 1 minute, stirring well.
5. Lower heat to medium-low. Slowly pour in heavy cream, stirring constantly. Simmer for 3-5 minutes until sauce thickens and turns orange-red. Add reserved pasta water as needed to loosen sauce.
6. Remove pan from heat and stir in butter until melted and glossy. Season with salt and black pepper to taste.
7. Add drained rigatoni to the sauce. Toss until pasta is evenly coated, adding more pasta water if needed for a creamy consistency.
8. Serve immediately, topped with freshly grated parmesan and chopped basil if desired.

Notes

Reserve extra pasta water to adjust sauce consistency. For less spice, use less chili paste. For a gluten-free version, use gluten-free rigatoni. For dairy-free, substitute coconut cream and vegan butter, and omit or replace parmesan. Caramelizing the tomato paste is key for depth of flavor. Taste and adjust seasoning as you go.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 1/4 of recipe (approx. 6 ounces cooked pasta with sauce)
• Calories: 550
• Sugar: 7
• Sodium: 600
• Fat: 25
• Saturated Fat: 13
• Carbohydrates: 62
• Fiber: 3
• Protein: 14

Keywords: Carbone spicy rigatoni, creamy pasta, spicy pasta, Italian-American, weeknight dinner, restaurant copycat, Calabrian chili, vegetarian pasta, easy pasta recipe