If you’ve ever tasted the legendary spicy rigatoni at Carbone, you know it’s unforgettable—silky, fiery, and rich all at once. My take on Carbone’s Spicy Pasta captures that same bold flavor using simple ingredients you probably already have. With creamy tomato sauce, garlic, and a kick of red pepper, it’s a restaurant-quality dish you can whip up on a weeknight.
Table of Contents
Why You’ll Love This Carbone’s Spicy Pasta
Carbone’s Spicy Pasta feels luxurious but couldn’t be easier to make.
- Creamy, spicy, and deeply satisfying
- Uses pantry staples and minimal prep
- Ready in under 30 minutes
- Great for date night or weeknight dinners
- Comforting Italian flavor without the fuss
- Pairs beautifully with salads or crusty bread
I first tried Carbone’s pasta during a road trip through New York. The balance of creamy heat blew me away, and I spent weeks testing versions at home. This one nails it—smooth, rich, and fiery in all the right ways.
Ingredients You’ll Need
This recipe combines classic Italian pantry staples to create that perfect creamy-spicy balance.
Main Ingredients
- 16 ounces cavatappi noodles – hold the sauce beautifully with their twists
- 3 tablespoons olive oil – adds richness and depth
- 3 teaspoons garlic, minced – aromatic and flavorful base
- 1 can (6 ounces) tomato paste – gives concentrated flavor and color
- 2 cups heavy whipping cream – makes the sauce silky and rich
- 1 teaspoon kosher salt – enhances flavor
- 1 teaspoon black pepper – balances the heat
- 2 teaspoons red pepper flakes – for that signature spicy kick
- 1 cup pasta water, reserved – helps emulsify the sauce
- Fresh parsley – for garnish and freshness
Optional Add-Ons or Substitutes
- Swap cavatappi for rigatoni or penne for a classic Carbone feel
- Use half-and-half instead of heavy cream for a lighter version
- Add grilled shrimp or chicken for protein
- Stir in roasted cherry tomatoes for sweetness
- Finish with a sprinkle of Parmesan for extra richness
- Use crushed red chili for a more vibrant heat
Step-by-Step Instructions
Cooking this pasta is about layering flavors—from aromatic garlic to velvety cream and fiery spice.
- Cook the pasta.
Bring salted water to a boil and cook cavatappi according to package directions until al dente. Reserve one cup of pasta water, then drain. (That starchy water is gold—it gives the sauce its creamy cling.) - Build the base.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Stir in tomato paste and cook for 2–3 minutes, letting it caramelize slightly for depth. - Add cream and spice.
Reduce heat to low and whisk in heavy cream until smooth. Add salt, pepper, and red pepper flakes. Simmer for 5–6 minutes until the sauce thickens slightly. - Combine and finish.
Add the cooked pasta and reserved pasta water, stirring until coated and glossy. The sauce should cling perfectly to the noodles. Taste and adjust seasoning—add more red pepper for extra heat. - Serve and garnish.
Plate the pasta, top with fresh parsley, and serve immediately. (A drizzle of olive oil on top brings everything together.)
Quick reminders:
- Always caramelize tomato paste for richer flavor
- Adjust spice to your liking—start mild and build up
- Stir constantly when adding cream to prevent separation
- Use high-quality olive oil for the best finish
Expert Tips for Success
The secret to perfect Carbone’s Spicy Pasta is balancing heat and creaminess while keeping that glossy texture.
- Don’t overcook pasta—it continues cooking in the sauce
- Use a wide pan so the sauce coats evenly
- Add pasta water gradually for the perfect consistency
- Use freshly minced garlic, not jarred—it makes a difference
- Toast the red pepper flakes in oil for deeper flavor
- Simmer, don’t boil, after adding cream to prevent curdling
- Serve immediately—this dish tastes best hot off the stove
If you love fiery Italian comfort dishes, you’ll also enjoy my Shrimp Fra Diavolo Pasta or Creamy Truffle Mushroom Pasta—both share that same rich, bold character.
Serving Suggestions
This spicy pasta deserves to be the star of the table, but it pairs beautifully with a few simple sides.
- Serve with garlic bread or focaccia for soaking up sauce
- Add a crisp green salad with lemon dressing for contrast
- Pair with roasted veggies for a lighter meal
- Serve alongside Pasta with Garlic Olive Oil for an Italian-style spread
- Garnish with Parmesan shavings or chili flakes for extra flair
- Enjoy with sparkling water and lemon for a clean finish
It’s a restaurant-worthy meal that feels like a warm hug—especially on a cool night.
Storing and Reheating
This dish keeps beautifully, and the flavors deepen overnight.
How to Store It
- Store cooled pasta in an airtight container in the fridge for up to 4 days
- Freeze sauce separately for up to 2 months
- Always cool completely before storing
- Add a drizzle of olive oil before refrigerating to prevent sticking
- Store pasta water separately if planning to adjust the sauce later
How to Reheat It
- Reheat gently on the stovetop with a splash of milk or cream
- Microwave at 50% power for 1–2 minutes, stirring halfway
- Add a bit of pasta water to loosen the sauce
- Avoid overheating—it can separate the cream
- Top with fresh parsley and chili flakes before serving
Even reheated, this pasta keeps its creamy, luxurious texture and signature spice.
Nutrition Information
Calories: 540 | Total Fat: 31g | Saturated Fat: 18g | Carbohydrates: 48g | Protein: 14g | Sodium: 680mg | Fiber: 2g | Sugar: 5g | Cholesterol: 90mg | Potassium: 330mg | Calcium: 80mg | Iron: 2mg
Frequently Asked Questions
Can I make this recipe less spicy?
Yes—start with ½ teaspoon of red pepper flakes and adjust to taste. You can always add more at the end.
Can I use milk instead of cream?
You can, but the sauce will be thinner. For best results, use half-and-half as a lighter alternative.
What pasta works best for this sauce?
Cavatappi, rigatoni, or penne are ideal—they hold the sauce well.
Final Thoughts
Carbone’s Spicy Pasta proves that you don’t need fancy ingredients for restaurant-level comfort food. It’s creamy, bold, and deeply flavorful—the kind of meal that brings everyone back for seconds.
- Layer your flavors for richness
- Control the heat for your perfect balance
- Serve hot and fresh for that signature Carbone feel
When I make this dish, it reminds me why I love home cooking—it’s simple, soulful, and meant to be shared. That’s what Hearty Home Recipes is all about.
Carbone’s Spicy Pasta (Creamy Spicy Rigatoni)
Ingredients
Equipment
Method
- Bring salted water to a boil. Cook cavatappi until al dente. Reserve 1 cup of pasta water, then drain pasta.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant. Stir in tomato paste and cook for 2–3 minutes.
- Lower heat and whisk in heavy cream until smooth. Add salt, pepper, and red pepper flakes. Simmer for 5–6 minutes until slightly thickened.
- Add cooked pasta and reserved pasta water. Stir until noodles are coated and glossy. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley and optional drizzle of olive oil or Parmesan.
Nutrition
Notes
- Use half-and-half for a lighter version or coconut cream and vegan pasta for a plant-based option.
- Swap cavatappi for rigatoni for a more traditional feel.
- Adjust red pepper flakes to your spice preference.
