Vegan Carbone Spicy Rigatoni with Cashew Cream

If you love a little heat with your carbs, you’re in for a treat! This vegan take on Carbone’s famous Spicy Rigatoni brings all the bold, creamy, and fiery flavors – without the dairy. It’s rich, saucy, and ready in just 30 minutes, making it perfect for weeknights when you want restaurant-level indulgence without the wait.

As a food blogger, I’ve whipped up my fair share of vegan comfort food, like Popeye’s famous Cajun fries and a crispy KFC chicken and mashed potato bowl. There’s something extra special about recreating iconic restaurant dishes at home. Enter this dreamy, spicy, and oh-so-satisfying copycat pasta made with rich marinara sauce, homemade cashew cream, and optionally topped with my gooey homemade vegan mozzarella. 

This is actually a recipe we’ve made loads of  times, but the photos we originally took for this post were SO bad that I couldn’t help but make it again (I’m not mad about it if you couldn’t tell already). And it’s a good thing I did because I was reminded how GOOD this recipe tastes! Let’s break down why that is.

Why rigatoni is the best pasta shape

As someone who’s made (and devoured) this dish more times than I can count, I consider myself a bit of a pasta snob. And while I didn’t go as far as making my own noodles from scratch this time (though if you’re feeling adventurous, check out our easy 2-ingredient pasta recipe), I did put some serious thought into the pasta choice. Not to mention it is a well established recipe from an iconic institution – who am I to change things up too much!

Rigatoni is the ideal choice for this thick and creamy sauce. Its ridged surface and hollow center hold onto the sauce, ensuring every bite is full of flavor. Unlike smoother pastas, rigatoni keeps the sauce from slipping off, making for a richer, more satisfying dish.

Why I love cashew cream

​​Cashew cream is the key to a rich, velvety rose sauce without the dairy. Unlike plant-based milk, which can be too thin, or coconut milk, which adds sweetness (and coconut flavour), blended raw cashews create a luscious, neutral-flavored cream that thickens the sauce. This is important because a key flavour profile of this pasta is its spicy, bold flavour which is best kept undiluted by sweetened alternatives.

Using raw cashews is also important! They blend into a smooth, silky consistency without the bitterness or overpowering taste that roasted cashews can bring. Plus, cashews contain natural starches that help the sauce cling to the pasta, making every bite extra creamy. Simply soak, blend, and stir in for a perfectly balanced, restaurant-quality sauce!

Finishing touches & serving suggestions

Take this dish to the next level with a few simple toppings! Try my homemade cashew mozzarella as seen in the above photos for extra creaminess, a drizzle of olive oil for richness, and chopped basil or parsley for a pop of freshness. A sprinkle of cracked black pepper and vegan parmesan goes a long way as well!For a complete meal, serve this spicy rigatoni with my homemade vegan garlic bread—crispy, buttery, and perfect for scooping up extra sauce. For something lighter, my strawberry balsamic summer salad adds a refreshing contrast to these bold, spicy flavors.

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