Spicy Rigatoni, a unique take on classic vodka pasta that uses mascarpone cheese instead of cream. Quick, easy, and absolutely delicious!
This recipe was born when I didn't know what to make for dinner one evening, and wanted to use up what I had in my fridge! I decided to make vodka rigatoni with a twist, using mascarpone in place of cream. Mascarpone is actually the perfect cheese to replace cream in pasta sauce because of its high butterfat content.
While this mascarpone pasta is supposed to be spicy, the beauty is that you can add as many chili flakes as you'd like depending on how much spice you prefer.
And if you're wondering, yes vodka sauce is Italian! It was popular in Italy in the 1980s, but originated sometime in the 1970s. Some say the sauce was founded at a restaurant in Bologna, while others claim a Roman chef employed by a vodka company created the recipe.
Why you should make this vodka rigatoni:
- It's easy to make: this recipe comes together quickly, so you can make it when you're in a time crunch. It's great for a weeknight meal, and you can save the leftovers for lunch the next day.
- It's tasty: the creamy, rose sauce from the mascarpone is what really makes this recipe burst with flavor!
🌶 Ingredient's you'll need
- Rigatoni pasta: The type of noodle used in this dish. If you don't have rigatoni, you can use penne, bowtie pasta, or rotini.
- Olive oil: A must-have in Italian kitchens! Adds flavor to pasta dishes.
- Onion: This recipe includes sauted onions, which enhance the flavor.
- Dry chili flakes: Add heat to vodka rigatoni. You'll add as much or as little as you like, depending on your preferred spice level.
- Tomato paste and vodka: When these are mixed together, they results in a creamy and delicious rose sauce!
- Mascarpone cheese: A cheese that has a loose, velvety texture that is often compared to brie cheese. Used instead of cream in this recipe!
- Speck: A type of cured, lightly smoked ham that is common in Italian dishes. It's optional in this recipe.
- Parmigiao reggiano: You'll add parmigiano reggiano during the last step of making this dish.
- Parsley and salt: Finish off the flavor of the pasta by adding parsley, and some salt to taste.
♨️ How to store and reheat
If you have leftovers, you can store spicy rigatoni in an airtight container in the refrigerator for up to 3 days.
To reheat, heat a small amount of olive oil in a nonstick pan and saute until warmed through.
Recipe
Spicy Rigatoni Alla Vodka with Mascarpone and Speck
Ingredients
- 100 grams rigatoni pasta
- 2 tbsp olive oil
- 2 tbsp white or yellow onion finely diced
- dry chili flakes to taste
- 2 tablespoon tomato paste
- 2-3 tablespoon vodka
- ½ cup mascarpone cheese
- ¼ cup speck optional
- parmigiano reggiano
- parsley minced
- salt to taste
Instructions
- Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's just before al dente – this is important because the pasta will finish cooking in the sauce.
- Just before the water comes to a boil, add the olive oil to a pan. When the olive oil is heated through, add the onion. Cook until golden and fragrant.
- Add in the prosciutto and let it cook a few minutes. Add in the chili flakes.
- Add the tomato paste and let it cook for a few minutes, stirring with a wooden spoon.
- Add the vodka, and let the alcohol cook off, a few minutes.
- Add the mascarpone. Add pasta cooking water so that a sauce forms with the mascarpone. If the pasta is not cooked by this point, turn the heat down to low.
- Add the pasta to the sauce, along with a bit more pasta water if needed, and let the pasta continue cooking in the sauce, until al dente.
- Add parmigiano reggiano, stir one last time. Plate and top with parsley if desired.
Annmariealcazar says
This recipe is absolutely delicious!! Just got back from Rome and the Almafi coast and have been cooking so many of your recipes because they are all amazing! I substituted Calabrian chili peppers in place of the flakes.. had none not sure why..Incredible dish!! Plus Moms chickpea soup is on rotation here! Thank you!!