Spicy Rigatoni Vodka Cheesecake Factory Recipe
The Spicy Rigatoni Vodka from The Cheesecake Factory is special for a few reasons. The flavors are just right—creamy vodka sauce that's rich and cozy, with a bit of spice from red pepper flakes for some kick, but not too much. The sauce is made with tomatoes, cream, vodka, and spices which covers the rigatoni perfectly, so every bite is full of flavor.
Equipment
- Large skillet or frying pan
- Saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound of rigatoni pasta
- 2 tablespoons of olive oil
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1/2 teaspoon of red pepper flakes
- 1 can 28 ounces of crushed tomatoes
- 1/2 cup of chicken/veg broth
- 1 cup of heavy cream
- Salt and black pepper to taste
- 1 cup of grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
Step 1: Cook the Rigatoni
- Fill a large pot with water and bring it to a boil, then add a generous amount of salt. Cook the rigatoni pasta in the boiling water according to the package instructions until it reaches an al dente texture. After cooking, drain the pasta with a strainer and set it aside.
Step 2: Prepare the Sauce Base
- Warm the olive oil in a big pan over medium heat. Add the chopped onion and cook until it looks clear about 5 minutes. Then add the minced garlic and red pepper flakes and cook for another 1-2 minutes, stirring often to prevent the garlic from burning.
Step 3: Add Tomatoes and chicken/veg broth
- First, pour the can of crushed tomatoes into the pan and mix them with the cooked onions and garlic. You can use canned diced tomatoes as well. Next, add 1/2 cup of chicken or vegetable broth to the pan and stir everything together.
Step 4: Incorporate the Cream
- Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to simmer for an additional 5-7 minutes, stirring occasionally until it becomes rich and creamy. Finally, season the sauce with salt and black pepper to taste.
Step 5: Combine Pasta and Sauce
- Add the cooked rigatoni pasta to the skillet with the sauce and toss until each piece is evenly coated, ensuring every rigatoni is well covered.
Step 6: Final Touches
- Mix in the grated Parmesan cheese until it's fully melted and mixed into the sauce. Once the cheese is well blended, take the pan off the heat and top the dish with fresh basil leaves. For the best taste and texture, serve the Spicy Rigatoni Vodka immediately.
Notes
Cool the pasta completely before transferring it to an airtight container. Keep it in the fridge for up to 3 days. To heat it up, place the pasta in a pan with a bit of water or milk to make the sauce thinner. Warm it over low heat, stirring now and then, until it's hot.