Recipe: Spicy Rigatoni Alla Vodka By Chef Joe Isidori

Chef Joe Isidor of Arthur & Sons shares his recipe for Spicy Rigatoni Alla Vodka.


Yield: 1 lb (serves 4)

16 oz of rigatoni (Bronze Cut)

5 tablespoons double-concentrated tomato paste

3 cups of heavy cream

1 shallot, sliced

8 cloves of garlic, sliced

1 tablespoon Calabrian chili paste

1/4 cup of chopped speck or prosciutto

1/4 cup Extra Virgin Olive Oil

1 cup grated Pecorino Romano cheese

1/2 cup vodka

1 chunk of Parmigiano Reggiano for shaving

Salt and pepper to taste


• In a pan, sauté the shallot, garlic, and speck or prosciutto with Extra Virgin Olive Oil and salt and pepper until slightly brown.

• Add tomato paste and chili paste, cook until combined and slightly caramelized. 

• Carefully deglaze the pan with vodka and then add heavy cream. Slightly reduce the sauce and add cooked rigatoni. Use pasta water to adjust the sauce if a bit too thick. 

• Toss all with Pecorino Romano cheese and plate. Shave fresh Parmigiano Reggiano with a microplane over the top, and enjoy!

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