This spicy rigatoni is inspired by vodka pasta, but with a bold Asian twist. It’s just as rich, creamy, and fiery as vodka pasta, but with a deeper, more savory flavor.
I use chili bean sauce, soju, and pecorino instead of the usual ingredients, which gives the sauce tons of umami and a more unique, layered taste.
The chili bean sauce really makes it stand out with its salty, funky, spicy kick.
Plus, it’s ready in about 30 minutes. Simple enough for any night of the week.
If you love bold fusion flavors, give this one a try.
What Does This Taste Like?
It’s spicy and savory with a bold umami kick from the chili bean sauce, balanced by the rich cream and sharp pecorino.
Key Ingredients
This spicy rigatoni is my take on vodka pasta, but with a twist. Instead of the usual ingredients, I use chili bean sauce, soju, and pecorino, which give the sauce a deeper, more savory flavor.
- Rigatoni. The perfect shape to hold onto the creamy sauce.
- Onion. It adds sweetness, which helps balance the rest of the dish. You want the onion to cook down until very soft and tender so it almost melts into the sauce.
- Chili bean sauce (toban djan). It’s a Chinese fermented paste made from chilies and fava beans. I use it instead of Calabrian chili paste because it brings not just heat, but also saltiness, funk, and a deep umami flavor that makes the sauce taste much more savory and layered.
- Tomato paste. Tomato paste gives the sauce its concentrated tomato flavor.
Soju. I like using soju in place of vodka because it gives the sauce a similar depth, but with an Asian-inspired twist. - Heavy cream. Heavy cream softens the intensity of the chili bean sauce and tomato paste while making the whole sauce rich, smooth, and luscious.
- Pecorino. I use pecorino instead of parmesan because it has a sharper, saltier flavor that stands up really well to the bold sauce.
- Salt and sugar. I add these at the end to balance the sauce. The salt sharpens the flavor, while a little sugar helps mellow the acidity and boldness.
How to Make Spicy Rigatoni with Chili Bean Sauce
Here’s an easy way to switch up your usual pasta routine.
1. Cook the rigatoni. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1 cup of pasta water, then drain.
2. Soften the onions. Heat olive oil over medium heat. Add diced onion and cook for about 10 minutes, stirring occasionally, until very soft and tender. Add the garlic and cook for 30 seconds.
3. Add the chili bean sauce and tomato paste. Add the chili bean sauce and let it cook for 2 minutes. Stir in the tomato paste and cook for about 3 minutes, until it darkens slightly.
4. Cook off the soju. Pour in the soju and let it cook for 1-2 minutes, allowing the alcohol to cook off.
5. Add the cream. Lower the heat and stir in the heavy cream. Let it gently simmer for 2-3 minutes until smooth and creamy. Taste and adjust with salt and sugar.
6. Melt in the pecorino. Add the grated pecorino and stir until fully melted into the sauce.
7. Toss with the pasta. Add the cooked rigatoni along with a splash of pasta water. Toss until the sauce is glossy and coats the pasta evenly. Serve and enjoy.
Tips and Variations for the Best Spicy Rigatoni
A few things to know before you dive in.
- Cook the onions until very soft. Give them the full 10 minutes so they turn sweet and tender. This balances the spice and builds a better base.
- Cook off the soju fully. Give it a minute or two so the alcohol cooks off and you’re left with just the flavor.
- Don’t skip the pasta water. Even if the sauce seems like it doesn’t need it, the starch helps emulsify everything and gives the sauce a smoother, silkier finish.
- Other pasta shapes: Try penne or ziti for something similar, or use fusilli and rotini to help catch more of the sauce. Fettuccine or spaghetti can work as well.
- Add-ins: Try pancetta or bacon for a salty, crunchy contrast, chicken for something more filling, shrimp if you want it lighter, or mushrooms for an earthy flavor.
How to Store and Reheat
To Store: Store spicy rigatoni in an airtight container and refrigerate for up to 3 days.
To Reheat: Warm over the stove on medium-low with a splash of water, milk, or cream until heated through. Or, microwave in short intervals, stirring between each.
More Pasta Recipes You’ll Love
Spicy Rigatoni (Inspired by Vodka Pasta)
Ingredients
- 8 oz rigatoni
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 4 tablespoons chili bean sauce toban djan
- ¼ cup tomato paste
- ¼ cup soju
- 1 cup heavy cream
- Salt to taste
- Sugar to taste
- Handful of pecorino finely grated
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1 cup of pasta water, then drain.
- Heat olive oil over medium heat. Add diced onion and cook for about 10 minutes, stirring occasionally, until very soft and tender. Add the garlic and cook for 30 seconds until fragrant.
- Add the chili bean sauce and let it cook for 2 minutes. Stir in the tomato paste and cook for about 3 minutes or until it darkens slightly.
- Pour in the soju and let it cook for 1-2 minutes, allowing the alcohol to cook off.
- Lower the heat and stir in the heavy cream. Let it gently simmer for 2-3 minutes. Taste and adjust with salt and sugar.
- Add the grated pecorino and stir until fully melted into the sauce.
- Add the cooked rigatoni along with a splash of pasta water. Toss until the sauce is glossy and coats the pasta evenly. Serve and enjoy!
