The Cheesecake Factory made their Spicy Rigatoni Vodka recipe using mainly tomato sauce, rigatoni pasta, and vodka. The tomato sauce, when combined with rigatoni and vodka, creates a unique, unforgettable flavor.
Last time I visited The Cheesecake Factory in California, I tried this dish, and I instantly fell in love with it. The balance of spicy, creamy, and tangy elements made it an experience worth savoring.
If you’re a fan of bold pasta dishes, this one’s for you. And the best part? You can easily replicate this Cheesecake Factory version at home, saving you money and the trip to the restaurant. So let’s learn how to make this Copycat Cheesecake Factory Spicy Rigatoni Vodka Recipe step-by-step!
Why I Love This Cheesecake Factory Spicy Rigatoni Vodka
I love this Cheesecake Factory Spicy Rigatoni Vodka recipe for so many reasons.
The richness of the tomato sauce mixed with the creaminess of the vodka and a hint of spice from the chili flakes creates an irresistible balance. The rigatoni pasta is perfect for holding all that creamy sauce, and the freshly grated Parmigiano-Reggiano adds a delicious finishing touch. Every bite takes me back to my visit to the Cheesecake Factory, but now I can enjoy it in the comfort of my home.
Plus, it’s a versatile dish that you can adjust to your taste—make it spicier, creamier, or even alcohol-free.
Ingredients List
- 1 large brown or yellow onion, finely diced
- 5 cloves garlic, finely grated or minced
- 30g unsalted butter
- 130g tomato paste (double or triple concentrated)
- 2g chili flakes (optional)
- 400g crushed tomatoes (or one can)
- 20 cracks of black pepper
- Salt, to taste
- 60ml vodka (substitute with vegetable or chicken stock if you prefer)
- 1 cup (250ml) thickened cream (whipping cream with at least 35% fat)
- 500g rigatoni (or any pasta of your choice)
- Fresh basil, for garnish
- Parmigiano Reggiano or Pecorino Romano cheese, grated, to serve
Kitchen Tools Needed
- Large skillet or pan
- Medium saucepan
- Microplane or box grater (for garlic)
- Blender or food processor (optional)
- Wooden spoon for stirring
How To Make Cheesecake Factory Spicy Rigatoni Vodka
Here’s how to create this copycat dish step by step.
Step 1 | Prep the Onion & Garlic
Start by slicing off the tip of your onion, halving it through the root, and peeling away the skin. Dice it finely, then grate the garlic cloves into a fine paste using a microplane or box grater.
Step 2 | Sauté the Aromatics
In a large skillet, melt 30g of butter over medium heat. Once it’s bubbling, toss in the onions and garlic. Let them cook for about 5 minutes, stirring often to ensure they soften without browning. Add a pinch of salt and a few cracks of pepper to taste.
Step 3 | Tomato Time
Stir in 130g of tomato paste and the optional 2g of chili flakes for a little kick. Cook this mixture for 3 minutes, letting the tomato paste deepen in color and become fragrant.
Step 4 | Add the Tomatoes
Pour in your can of crushed tomatoes (400g) and give it all a good stir. Season with 20 cracks of black pepper, a pinch of salt, and a little sugar if your tomatoes are too acidic. Bring this to a simmer, then reduce the heat and cook for 7 minutes.
Step 5 | Vodka Splash
Time to add the vodka (or stock if you’re keeping it alcohol-free). Pour in 60ml and stir to combine. Let the sauce cook for another 5 minutes, allowing the alcohol to evaporate and the flavors to meld together.
Step 6 | Creamy Goodness
Now for the magic touch—stir in 250ml of thickened cream. Keep stirring until the sauce turns a gorgeous golden-orange color. Let it cook for another 5 minutes over low heat.
Step 7 | Boil the Pasta
Meanwhile, bring a saucepan of generously salted water to a boil. Toss in 500g of rigatoni and cook for one minute less than the packet instructions, ensuring it’s al dente.
Step 8 | Blend the Sauce (Optional)
If you like your sauce super smooth, let it cool for about 10 minutes, then transfer it to a blender or food processor. Blend until smooth, then return it to the pan over low heat.
Step 9 | Combine
Once your pasta is al dente, add it straight into the sauce, along with a little reserved pasta water. Stir everything together and cook for one more minute, allowing the sauce to cling beautifully to the pasta.
Step 10 | Serve Your Copycat Spicy Rigatoni Vodka
Plate up your pasta, stack it high, and top with freshly grated Parmigiano Reggiano or Pecorino Romano, a few extra cracks of black pepper, and fresh basil for garnish.
Recipe Notes
- Don’t skip the pasta water! It’s essential for thickening the sauce and helping it stick to the pasta.
- For a chunkier sauce, skip the blending step and enjoy a more rustic texture.
- The chili flakes are optional but highly recommended for a slight kick that balances the creamy richness.
- Use cream with at least 35% fat for the richest, silkiest sauce.
Serving Suggestions
Here are a few great sides to serve with it:
- Garlic bread: A crusty garlic loaf is the perfect vessel to scoop up any extra sauce.
- Simple side salad: A light arugula or mixed green salad dressed with lemon vinaigrette balances the richness of the pasta.
- Grilled vegetables: Zucchini, eggplant, or asparagus work wonderfully alongside this dish.
Storing and Reheating Leftovers
Got leftovers? No problem! Here’s how to store and reheat your Spicy Rigatoni Vodka:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a skillet over medium heat, adding a splash of water or cream to loosen the sauce as it warms. You can also reheat it in the microwave, but stir every 30 seconds to ensure even heating.
Freezing: If you plan to freeze, store the sauce separately from the pasta for up to 2 months. Thaw in the fridge overnight before reheating.
Cheesecake Factory Spicy Rigatoni Vodka Recipe FAQs
Here are some common FAQs about this recipe you may need to know;
1. Can I use another type of pasta?
Yes! While rigatoni works best, you can substitute with penne, ziti, or even spaghetti.
2. Is there a dairy-free version?
Swap the cream for a dairy-free alternative like coconut cream or cashew cream.
3. What can I use instead of tomato paste?
You can substitute with tomato purée, though the sauce may be slightly thinner.
4. Can I make this dish ahead of time?
Yes, but it’s best to store the sauce and pasta separately to avoid sogginess.
5. How do I make it spicier?
Add more chili flakes or a dash of hot sauce to amp up the heat.
6. Can I add protein to this dish?
Sure! Grilled chicken or shrimp makes a great addition.
7. Can I skip the cream?
You can, but the dish won’t be as rich and creamy without it.
8. Does the alcohol cook off in the sauce?
Yes, most of the alcohol will evaporate during cooking, leaving only the flavor behind.
Cheesecake Factory Spicy Rigatoni Vodka Recipe
Recreate The Cheesecake Factory Spicy Rigatoni Vodka Recipe at home with creamy tomato sauce, rigatoni, and a hint of spice. Ready in 40 minutes, serves 4!
Ingredients
- 1 large brown or yellow onion, finely diced
- 5 cloves garlic, finely grated or minced
- 30g unsalted butter
- 130g tomato paste (double or triple concentrated)
- 2g chili flakes (optional)
- 400g crushed tomatoes (or one can)
- 20 cracks of black pepper
- Salt, to taste
- 60ml vodka (or substitute with vegetable or chicken stock)
- 1 cup (250ml) thickened cream (whipping cream with at least 35% fat)
- 500g rigatoni (or any pasta of your choice)
- Fresh basil, for garnish
- Parmigiano Reggiano or Pecorino Romano, grated, to serve
Instructions
Step 1 | Prep the Onion & Garlic
Start by prepping your aromatics. Slice the tip off your onion, halve it through the root, and peel away the skin. Dice it finely. Then, grate your garlic cloves using a microplane or finely mince them. This aromatic duo is the foundation of your sauce.
Step 2 | Sauté the Aromatics
In a large skillet, melt the butter over medium heat. Once bubbling, toss in your diced onion and garlic. Sauté for about 5 minutes, stirring often to soften them without browning. Add a pinch of salt and a few cracks of black pepper to enhance the flavor.
Step 3 | Tomato Paste Time
Next, stir in the tomato paste and optional chili flakes if you want that extra heat. Cook the mixture for about 3 minutes. This allows the tomato paste to deepen in color and bring out its richness.
Step 4 | Add the Crushed Tomatoes
Pour in your can of crushed tomatoes and stir well to combine. Season with more black pepper and salt. If your tomatoes are too acidic, feel free to add a pinch of sugar to balance things out. Let the sauce simmer for about 7 minutes, stirring occasionally.
Step 5 | Vodka Splash
It’s time to add the star ingredient—vodka! Pour in 60ml and stir to combine. If you’re not using alcohol, vegetable or chicken stock works perfectly as a substitute. Let the sauce simmer for another 5 minutes so the alcohol evaporates, leaving behind its unique flavor.
Step 6 | Creamy Goodness
Now for the creamy twist! Stir in the thickened cream, and watch as the sauce transforms into a rich, golden-orange masterpiece. Let the sauce cook over low heat for an additional 5 minutes, allowing all the flavors to meld together.
Step 7 | Cook the Rigatoni
While your sauce simmers, bring a saucepan of salted water to a boil. Toss in your rigatoni and cook according to the package instructions, but be sure to stop cooking it one minute before it’s fully done. This ensures the pasta stays perfectly al dente.
Step 8 | Blend the Sauce (Optional)
If you prefer a super-smooth sauce, now is the time to blend it. Let the sauce cool for about 10 minutes, then transfer it to a blender or food processor. Blend until smooth, then return it to the skillet over low heat.
Step 9 | Combine the Pasta and Sauce
Once your pasta is al dente, drain it, but reserve a little of the pasta water. Toss the rigatoni directly into the skillet with the sauce, adding a splash of the reserved pasta water to help the sauce cling to the noodles. Stir everything together and let it cook for another minute.
Step 10 | Serve Your Spicy Rigatoni Vodka
Plate your pasta, top it with freshly grated Parmigiano Reggiano or Pecorino Romano, a few extra cracks of black pepper, and a sprig of fresh basil for garnish. Serve immediately and enjoy!
Conclusion
There you have it—The Cheesecake Factory’s Spicy Rigatoni Vodka, recreated for your home kitchen. The combination of rich tomato sauce, spicy chili flakes, and creamy vodka creates a flavor you won’t forget.
Plus, it’s so easy to make, you’ll be cooking it again and again! Don’t forget to follow us on Pinterest for more tasty recipes like this one!
