Easy Spicy Vodka Rigatoni Recipe

Today we're making spicy Rigatoni Alla Vodka with Calabrian chili paste and spinach. If you want penne vodka just sub the pasta or use any type you like! For this Carbone inspired spicy vodka sauce recipe, I used 1 teaspoon of the Calabrian chili paste for a 1/2 pound of pasta. Use more if you like it really spicy. Truth be told if I was making it for just myself I'd probably add a lot more. I hope you enjoy this spicy vodka sauce spinach pasta!

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SPICY VODKA PASTA WITH SPINACH
INGREDIENTS
1/2 pound rigatoni
1/2 pound baby spinach - blanched for 30 seconds in pasta water
1/2 cup Pecorino Romano
1/2 small onion - minced
2 cloves garlic - minced
2 Tbsp olive oil
3 ounces tomato paste
3/4 cups heavy cream
2 oz. vodka
2 oz. dry white wine - like pinot grigio, sauvignon blanc, etc...
1-2 tsp Calabrian chili paste - use more or less to taste
reserved pasta water for thinning

INSTRUCTIONS
1.Cook pasta to al dente in salted (2 Tbsp kosher salt per gallon) water and reserve 1 cup of pasta water before draining. Mince 2 cloves of garlic and 1 small onion.
2. Saute onion in 2 Tbsp olive oil in a large pan over medium heat until translucent (about 3-5 minutes). Add garlic and continue to saute for 1 minute more.
3. Add tomato paste to the pan and cook for 5 minutes. Add the Calabrian chili paste to the pan and cook for 1 minute more.
4. Add the wine and vodka to the pan and cook on high heat until boiling. Let boil for 1-2 minutes then reduce heat to medium-low. Add the cream and mix thoroughly. Let the sauce simmer for 5-10 minutes until thickened slightly.
5. Add the al dente pasta to the sauce pan and stir. Add the Pecorino Romano and thoroughly mix together. Turn off the heat.
6. Add the spinach to the hot pasta water to wilt (about 30 seconds) and drain then add to the pasta. Mix well with the pasta.
7. Taste test and adjust salt, pepper, and Calabrian chili paste if necessary. Enjoy.

NOTES
Makes 2 large servings or 4 regular ones.
If the pasta dries out while waiting for guests to sit down, thin with a couple more ounces of the reserved pasta water.
Serve with extra Pecorino Romano cheese and Calabrian chili paste on the side.
Pecorino Romano is quite salty, so no additional salt was added to the recipe. Adjust according to personal taste.

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