Go Back
Spicy Rigatoni Vodka North Italia

North Italia Spicy Rigatoni Vodka Recipe

North Italia Spicy Rigatoni Vodka is one of the signature pasta dishes served at North Italia, a popular Italian-inspired restaurant known for its handcrafted pasta and fresh ingredients. The dish features tender rigatoni coated in a creamy tomato vodka sauce made with tomatoes, cream, Parmesan cheese, butter, vodka, and spicy Calabrian chili paste. The vodka helps deepen the tomato flavor and creates the sauce's smooth, velvety consistency, while the rigatoni's ridges hold onto every bit of the rich sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound 450 g rigatoni pasta.
  • 2 tablespoons olive oil.
  • 2 tablespoons unsalted butter.
  • 1 medium sweet onion finely diced.
  • 2 shallots finely minced.
  • 4 cloves garlic minced.
  • 2 tablespoons Calabrian chili paste adjust to taste.
  • 2 tablespoons tomato paste.
  • 1 can 28 ounces crushed San Marzano tomatoes.
  • 3 tablespoons vodka.
  • 1 cup heavy cream.
  • 1 cup freshly grated Parmigiano Reggiano cheese.
  • ½ teaspoon kosher salt or to taste.
  • ½ teaspoon freshly ground black pepper.
  • ¼ teaspoon Italian seasoning optional.
  • ¼ cup reserved pasta water.
  • Fresh basil leaves for garnish.
  • Extra grated Parmesan for serving.

Equipment

  • Large pot for boiling pasta
  • Large deep skillet or sauté pan
  • Sharp chef's knife & Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and measuring spoons
  • Colander for draining pasta
  • Cheese grater for fresh Parmesan
  • Blender or immersion blender (optional for an ultra-smooth restaurant-style sauce)
  • Ladle or measuring cup for reserved pasta water
  • Serving bowls or pasta plates

Method
 

Step 1: Cook the Pasta
  1. Bring a large pot of generously salted water to a boil. Cook the rigatoni until just al dente according to the package instructions. Before draining, reserve about ¼ cup of the pasta water.
Step 2: Sauté the Aromatics
  1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and shallots. Cook for 8–10 minutes, stirring occasionally, until soft, lightly caramelized, and golden. Add the garlic and cook for another minute until fragrant.
Step 3: Add the Chili and Tomato Paste
  1. Stir in the Calabrian chili paste and tomato paste. Cook for 2–3 minutes, allowing the tomato paste to darken slightly and develop a richer flavor.
Step 4: Deglaze with Vodka
  1. Pour in the vodka and stir continuously for about 2 minutes. Let the alcohol cook off while scraping up any flavorful bits from the bottom of the pan.
Step 5: Simmer the Tomato Sauce
  1. Add the crushed San Marzano tomatoes, salt, black pepper, and Italian seasoning if using. Stir well and let the sauce simmer gently for 10–15 minutes until slightly thickened.
Step 6: Blend the Sauce (Optional)
  1. For the signature North Italia silky texture, carefully blend the sauce using an immersion blender or transfer it to a blender until perfectly smooth. Return the sauce to the skillet.
Step 7: Make It Creamy
  1. Reduce the heat to low and slowly stir in the heavy cream until fully combined. Add the grated Parmigiano Reggiano and the remaining tablespoon of butter, stirring until the cheese melts into a smooth, glossy sauce.
Step 8: Toss with the Pasta
  1. Add the cooked rigatoni to the skillet along with the reserved pasta water. Toss everything together for 1–2 minutes until every piece of pasta is evenly coated with the creamy vodka sauce.
Step 9: Garnish and Serve
  1. Top with extra freshly grated Parmigiano Reggiano, chopped fresh basil, and an optional spoonful of Calabrian chili paste for extra heat. Serve immediately while hot with garlic bread or a fresh green salad for a complete Italian-inspired meal.

Notes

Once the heavy cream is added, keep the heat on low. High heat can cause the cream to separate or curdle.