Cheesecake Factory Spicy Rigatoni Vodka Recipe
Recreate the creamy, spicy magic of Cheesecake Factory Spicy Rigatoni Vodka Recipe at home — rich, velvety, and bursting with bold Italian flavor!
Equipment
- Large pot for boiling pasta
- Large sauté pan or skillet
- Silicone spatula or wooden spoon.
- Measuring cups and spoons.
- Fine grater (for Parmesan)
- Colander for draining pasta
- Optional (but helpful):
- Immersion blender (to an even smoother sauce)
- Heatproof glass measuring cup (to store pasta water)
Ingredients
For the Pasta
- 12 oz rigatoni pasta or penne, in case you want
- 1 tablespoon salt to pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 Tablespoons finely diced yellow onion.
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes added to taste
- 1/4 cup vodka
- 1 cup tomato puree or crushed tomatoes.
- 1/2 cup heavy cream
- 1/2 teaspoon salt add to taste
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 1 tablespoon tomato paste not mandatory, to make it richer
- Fresh basil or parsley to garnish
Instructions
Step 1: Cook the Pasta
- Boil a great pot of salted water. Bring in the rigatoni and cook till it is al dente as per the package instructions. Drain pasta and set aside, reserving approximately 1 cup of pasta water.
Step 2: Start the Sauce Base
- Heat the olive oil and the butter in a large skillet on medium heat until it is almost melted and slightly boiling. Add onion, diced, and sauté until translucent (approximately 3 minutes). Add the garlic and the red pepper flakes (crushed) into it - allow about 30 seconds to infuse the spices.
- The magic begins here, the smell is unreal!
Step 3: Add the Vodka
- Pour in the vodka and stir. Simmer it 2-3 minutes until the alcohol is cooked off and you have left that rich, dark flavor.
Step 4: Add Tomatoes
- Add the tomato puree and tomato paste (when necessary). Bake 5-7 minutes, stirring every half of the time until the sauce becomes slightly thick.
Step 5: Make It Creamy
- Reduce the heat, and pour in the heavy cream gradually. Gently stir to mix until the sauce turns silky and pinkish-orange in color. Add salt and pepper to taste.
Step 6: Toss with Pasta
- Put the cooked rigatoni into the sauce. Add parmesan cheese and stir thoroughly, and sprinkle in a little pasta water to loosen it up. The pasta should be covered with the sauce.
Step 7: Serve and Garnish
- Hot and sprinkled with additional parmesan, red chili flakes, and leaves of fresh basil.