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Cheesecake Factory Spicy Rigatoni Vodka Recipe
Ginna

Cheesecake Factory Spicy Rigatoni Vodka Recipe

If you’ve ever been lucky enough to try the Cheesecake Factory Spicy Rigatoni Vodka Recipe, you know exactly why this dish has a near-cult following. But what if we told you that you could replicate that rich, creamy, chili-kissed masterpiece right at home? Inspired by Carbone and perfect for fans of Cheesecake Factory-style indulgence, this homemade spicy rigatoni vodka recipe brings restaurant-quality flavor to your kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 224
Ingredients Method Video Notes

Ingredients
  

  • 1 large onion grated
  • 4 cloves garlic finely chopped
  • 1 tbsp olive oil
  • 4.5 oz 1 tube tomato paste
  • 1 tbsp Calabrian chili paste or chopped pickled chilies
  • ¼ cup vodka
  • 28 oz whole peeled tomatoes
  • 3 –4 basil leaves
  • 1 cup heavy cream
  • Salt to taste
  • 3 tbsp unsalted butter
  • ½ cup Pecorino Romano cheese grated
  • 1 lb Mezzi Rigatoni

Method
 

  1. 1. Sauté aromatics: In a large Dutch oven, heat olive oil over medium heat. Add grated onion and garlic. Cook until soft and slightly browned.

    2. Tomato paste time: Squeeze in the entire tube of tomato paste. Stir and let it caramelize until it turns a deep brick red, about 5–7 minutes.

    3. Spice it up: Stir in Calabrian chili paste or chopped pickled chilies. Cook for 1 minute.

    4. Deglaze with vodka: Carefully pour in vodka. Let it cook off (about 2 minutes) while scraping up any browned bits from the bottom.

    5. Add tomatoes: Crush peeled tomatoes by hand or with a spoon. Add to the pot. Toss in basil leaves and season generously with salt.

    6. Blend & simmer: Use an immersion blender to purée the sauce (or carefully transfer to a blender). Cover and simmer on low heat for 30 minutes.

    7. Boil the pasta: In the meantime, cook rigatoni in heavily salted water. Boil for only 8 minutes – slightly undercooked so it can finish in the sauce.

    8. Finish the sauce: Stir heavy cream into the tomato mixture. Watch it swirl into a beautiful pink-orange color.

    9. Combine & cook: Add drained pasta and a ladle of pasta water. Stir well and let it cook in the sauce for 2–3 minutes.

    10. Butter & cheese finish: Add butter and stir until melted and glossy. Top with grated Pecorino Romano.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of milk or cream to revive the creamy texture without drying out the pasta.