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Overhead shot of Spicy Rigatoni alla Vodka
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5 from 19 votes

Spicy Vodka Rigatoni

This easy spicy rigatoni vodka tastes nearly identical to the Carbone restaurant’s version, yet it’s much easier on your wallet! Perfect for cosy dinners.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: mains
Cuisine: Italian
Servings: 5
Calories: 543kcal
Cost: £1.59

Ingredients

  • 500 g turkey mince (£3.55)
  • 1 onion, finely diced (£0.09)
  • 3 cloves of garlic, minced (£0.69/3)=(£0.23)
  • 8 tbsp tomato puree (£0.35)
  • 400 g rigatoni (£0.65)
  • 50 ml vodka (£6.00/7)=(£0.86)
  • 50 ml single cream (£0.80)
  • 50 g parmesan, finely grated (£1.75/2)=(£0.87)
  • Fresh basil, finely chopped (£0.55)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tsp chilli flakes
  • Salt & Pepper

Instructions

  • Add half the olive oil and the turkey mince to a large non-stick frying pan on high heat. Spread the meat across the pan and leave to brown for around 5 minutes (no stirring).
  • The meat should have started to brown on one side after 5 minutes. Use your spatula to break the mince apart and cook for a further 5 minutes. Set the cooked meat aside.
  • Next, reduce the heat and add the onion into the pan with the remaining olive oil, seasoning with salt and pepper. Sauté until translucent, frying for approx 5 minutes.
  • Once translucent, add the garlic, chilli flakes and tomato puree into the pan. Stir to combine and fry for around 8 minutes on a low heat. During this time, add the rigatoni to salted boiling water, setting your timer 2 minutes less than the packet time.
  • When the tomato puree has darkened, add the vodka and increase the heat. Stir and cook until the liquid has evaporated and the alcohol is cooked off. Stir the turkey mince into the pan.
  • Then, add around 4 ladles of pasta water into the frying pan and reduce the heat. When the heat is low, stir the cream into the mix along with the al dente pasta (reserve some extra pasta water in case) and half of the parmesan. Stir and continue to cook until the sauce has thickened and the pasta is perfectly cooked. Add another additional pasta water if necessary. Top with the remaining parmesan and fresh basil.

Notes

  • Opt for Calabrian chilis instead of red pepper flakes for an authentic twist on the Carbone-inspired dish.
  • Achieve the best spicy rigatoni vodka by cooking the pasta al-dente, ensuring better sauce adherence and preventing mushy leftovers.
  • Double or triple the sauce quantity, storing leftovers in airtight containers for up to three months in the freezer for convenient reheating.

Nutrition

Calories: 543kcal | Carbohydrates: 63g | Protein: 28g | Fat: 13g