Vegan Food

Carbone Spicy Rigatoni (Vegan)

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Carbone Spicy Rigatoni is a flavourful pasta dish with heat! This is a copycat recipe for Carbone spicy rigatoni but veganized. You will love this spicy and saucy pasta dish that comes together in about 20 minutes!

overhead of spicy carbone rigatoni dusted with vegan parmesan and basil in a blue china bowl.

If you’re a spicy food lover, you know there’s nothing like a big plate of spicy vegan pasta. And this copycat recipe for vegan Carbone spicy rigatoni definitely hits that bill. It’s flavourful, saucy, and spicy of course. It’s also very simple to make and great for a weeknight dinner yet fancy enough to make for date night.

This veganized Carbone spicy rigatoni recipe is made with shallots, garlic, Carbone marinara, rigatoni of course, and a truly delicious cashew cream sauce. It’s spicy, creamy, flavourful, and so easy to make.

Whether you’re looking for a new weeknight favourite or you want to impress your date or your friends, you need this vegan Carbone spicy rigatoni.

Why You’ll Love Vegan Carbone Spicy Rigatoni

  • Simple Ingredients. You only need 5 ingredients to make the base of this spicy vegan pasta, and 5 more for the luscious cashew cream sauce (you probably already have those ingredients in your pantry!). 
  • Flavourful. The simple ingredients I chose for the recipe pack a big flavour punch. This budget-friendly vegan recipe is a super delicious one you’ll come back to again and again.
  • Versatile. You can dress up this meal any way you like, from adding a veggie, a vegan protein, a glass of your favourite red or white, or all 3. Don’t forget the Vegan Garlic Bread!

Key Ingredients and Substitutions

Carbone Spicy Rigatoni

  • Shallots: I love the taste of shallots in this recipe, but half of a small onion will also work (just chop it very finely).
  • Garlic: Fresh minced garlic is best for this recipe, but you can use jarred if you need to.
  • Extra Virgin Olive Oil: Use a brand you trust and enjoy.
  • Carbone Marinara or Spicy Vodka Sauce: You can definitely use another brand if you can’t find Carbone.
  • Rigatoni: Use any pasta you like. Use a gluten-free pasta if needed.

Cashew Cream

  • Raw Cashews: If you do not have a high-powered blender like a Vitamix or a Blendtec, you may want to soak your cashews in very hot water for 30-60 minutes (and then drain the cashews) before blending. If you cannot have cashews, try raw sunflower seeds!
  • Salt: To taste.
  • Nutritional Yeast: For a little cheesy flavour.
  • Black Pepper: Fresh cracked is best for the best flavour!
  • Unsweetened and Unflavoured Plant-based Milk or Water: For blending the sauce.

Optional Garnishes

  • Extra Virgin Olive Oil
  • Vegan Parmesan
  • Fresh Basil Leaves

How to Make Vegan Carbone Spicy Rigatoni

  1. Cook shallot and garlic: To a large heated pan add the olive oil, shallot and garlic. Simmer until the shallot is translucent.
  2. Heat the sauce: Add the Carbone sauce to the pan, stir and cover with a lid for 3-4 minutes.
  3. Make the cashew cream: To a blender, add all cashew cream ingredients. Blend and add to the saucepan, stirring to combine.
  4. Cook the pasta: Meanwhile add rigatoni to a pot of salted water. Cook according to box instructions.
  5. Assemble and serve: Lower heat of saucepan and add rigatoni with 1/4 cup of the pasta water. Stir to combine and serve. Garnish with olive oil, vegan parmesan and fresh basil leaves. For more spice, top it with my homemade easy Garlic Chili Oil or crushed red pepper flakes.

Ideas for Serving

This veganized Carbone spicy rigatoni is great with just about anything. I’d at least serve it with 1-2 sides and a glass of your favourite red or white. Here are a few of my favourite things to serve with spicy vegan pasta:

How to Store

This recipe is specifically written for two servings, but if you do have leftovers, you can store them in an airtight container in the fridge for up to 5 days.


Reheat in a pan over medium heat, maybe adding a slight bit more marinara or a little splash of unsweetened, unflavoured plant-based milk or extra virgin olive oil if it seems a little dry.

Recipe FAQs

How do I salt pasta water?

Never salted your pasta water before? This is going to change your pasta game! Bring the water to a boil and add table salt. Stir until it is dissolved and let the water come back to a boil. Then you can add your pasta. This gives the pasta SO much flavour!

How much salt do I use?

I generally use a tablespoon for a pot of water, but all that depends on personal preference, the amount of water, the amount of pasta you’re cooking, etc. The water should taste almost like ocean water! Don’t worry, we’ll be draining it off once the pasta is al dente.

What is Carbone?

Carbone is an upscale Italian restaurant based in Manhattan, NY. Their spicy rigatoni pasta is very popular on social media. They also sell jarred marinara sauce which can be found in many grocery stores. This recipe for veganized Carbone spicy rigatoni allows you to enjoy a vegan spicy pasta dish no matter where you live.

Can I use other pasta?

Sure, use any pasta you like! Any shape such as penne, or ziti would be a great sub for rigatoni, or you can use anything you enjoy. If you’re looking for more protein, try a bean or legume based pasta.

Can this dish be made gluten-free?

Yep, just use certified gluten-free pasta and make sure your sauce is certified gluten-free too and you’re good to go!

Similar Vegan Pasta Recipes to Try Next

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overhead of spicy carbone rigatoni dusted with vegan parmesan and basil in a blue china bowl.

carbone spicy rigatoni (vegan)


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  • Author: Liv B

Description

This veganized Carbone spicy rigatoni recipe is made with shallots, garlic, Carbone marinara, rigatoni of course, and a truly delicious cashew cream sauce. It’s spicy, creamy, flavorful, and so easy to make.


Ingredients

Carbone Spicy Rigatoni

  • 2 shallots sliced
  • 2 tbsp minced garlic
  • 3 tbsp extra virgin olive oil
  • 1 jar Carbone Marinara or Spicy Vodka Sauce
  • 2 servings (175g) rigatoni

Cashew Cream

  • 1 cup raw cashews
  • 1 tsp salt
  • 1 tsp nutritional yeast
  • 1 tsp pepper
  • 1 1/2 cup plant-based milk or water

Optional Garnishes

  • Extra Virgin Olive Oil
  • Vegan Parmesan
  • Fresh Basil Leaves

Instructions

  1. To a large heated pan add the olive oil, shallot and garlic. Simmer until the shallot is translucent.
  2. Add the Carbone sauce to the pan, stir and cover with a lid for 3-4 minutes.
  3. To a blender, add all cashew cream ingredients. Blend and add to the saucepan, stirring to combine.
  4. Meanwhile add rigatoni to a pot of salted water. Cook according to box instructions.
  5. Lower heat of saucepan and add rigatoni with 1/4 cup of the pasta water. Stir to combine and serve. Garnish with olive oil, vegan parmesan and fresh basil leaves. For more spice, top it with my homemade easy Garlic Chili Oil or crushed red pepper flakes.

Notes

  • Gluten-Free Option: To make this dish gluten-free, simply use your favourite gluten-free pasta and ensure any of the packaged ingredients (sauce, etc.) are certified gluten-free.
  • Shallots: I love the taste of shallots in this recipe, but half of a small onion will also work (just chop it very finely).
  • Raw Cashews: If you do not have a high-powered blender like a Vitamix or a Blendtec, you may want to soak your cashews in very hot water for 30-60 minutes (and then drain the cashews) before blending. If you cannot have cashews, try raw sunflower seeds!

2 Comments

  1. Hi Liv! This recipe looks super tasty ❤️ I have an unrelated question for you! I have your cookbook Liv B’s Easy Everyday, and my friends and I just tried making your chocolate soufflé cake recipe. Unfortunately it turned out pretty dense 🙁 I was wondering where we might have gone wrong and what your results are usually like?

    Thanks!! Love your recipes💕

    • thanks for the comment!! its really hard to say what might have gone wrong without knowing the details of how it was prepared or seeing it myself! did you make any substitutions or changes to the recipe? <3 xo

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