Copycat Carbone Spicy Rigatoni

With Carbone’s Spicy Vodka Sauce available at Heinen’s, enjoying the iconic and mouthwatering Spicy Rigatoni no longer requires a trip to the world-famous New York restaurant. Whip up this irresistible dish in no time and savor the flavors of Carbone at the comfort of your own dining table!

Christina Musgrave of Tasting with Tina

Recipe - Heinen's of Rocky River

Servings8

Cook Time25 Minutes

Ingredients

1 package Heinen’s frozen garlic bread

1 package Heinen’s artisan rigatoni pasta

Carbone spicy vodka sauce

½ cup heavy cream

2 Tbsps. Heinen’s unsalted butter

¼ cup Heinen’s Grated Parmigiano Reggiano Cheese

Fresh Basil, for serving

Directions

Heat oven to 400°F. Cook Heinen’s frozen garlic bread according to package directions.
Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 8 minutes.
Meanwhile, heat 1 jar Carbone spicy vodka sauce with heavy cream in a medium saucepan. Bring to a simmer over medium-low heat.
Add drained rigatoni and 2 Tbsp. Heinen’s unsalted butter to the sauce. Toss until combined.
Top with ¼ cup Heinen’s grated parmigiano Reggiano cheese and fresh basil. Serve with garlic bread.

0 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 package Heinen’s frozen garlic bread

Garlic Bread, 1 Each

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$3.99

1 package Heinen’s artisan rigatoni pasta

Barilla Rigatoni Pasta, 16 Ounce

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$1.99$0.12/oz

Carbone spicy vodka sauce

Classico Vodka Sauce, 24 Ounce

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$5.39$0.22/oz

½ cup heavy cream

Heinen's Heavy Whipping Cream, 8 Ounce

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$2.39$0.30/oz

2 Tbsps. Heinen’s unsalted butter

Heinen's Unsalted Sweet Cream Butter, 16 Ounce

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$4.39$0.27/oz

¼ cup Heinen’s Grated Parmigiano Reggiano Cheese

Heinen's Imported Parmigiano Reggiano, Grated Large, 0.42 Pound

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$10.50 avg/ea$24.99/lb

Fresh Basil, for serving

Fresh Basil, 0.67 Ounce

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$2.99$4.46/oz

Directions

Heat oven to 400°F. Cook Heinen’s frozen garlic bread according to package directions.
Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 8 minutes.
Meanwhile, heat 1 jar Carbone spicy vodka sauce with heavy cream in a medium saucepan. Bring to a simmer over medium-low heat.
Add drained rigatoni and 2 Tbsp. Heinen’s unsalted butter to the sauce. Toss until combined.
Top with ¼ cup Heinen’s grated parmigiano Reggiano cheese and fresh basil. Serve with garlic bread.