Spicy Carrot Rigatoni

Name: Spicy Carrot Rigatoni
Total time: 40 minutes
Yield: 4–6 servings
Ingredients: 1 lb. (454 g) carrots (6–8 medium) with tops, peeled and cut into 1" (2.5-cm) pieces, green tops reserved (see Topping); 4 garlic cloves; ½ cup (55 g) grated Pecorino Romano, plus more for serving; ½ cup (120 ml) extra-virgin olive oil; ¼ cup (60 ml) water; 1 Tbsp. chopped jarred Calabrian chiles in oil; 1 Tbsp. pine nuts, toasted; Kosher salt, freshly cracked black pepper, to taste; ¼ cup (20 g) finely chopped reserved carrot tops (see Pasta); ¼ cup (15 g) finely chopped fresh parsley; ¼ cup (60 ml) extra-virgin olive oil; Zest of 1 lemon; Juice of ½ lemon; Kosher salt, freshly cracked black pepper, to taste; 1 lb. (454 g) dry rigatoni; Ricotta cheese, for topping, optional

By Hailee Catalano

January 23, 2026

Spicy Carrot Rigatoni on plates with cheese on the side

Photo by Emily Hawkes

Classic spicy vodka rigatoni is such a glorious sight, beautifully orangey-red and glossy. That iconic look and luxurious texture sparked the idea for this dish. This pasta highlights the humble carrot by making it the star of the show and the base for a creamy, spicy orange sauce. I like buying carrots with the tops attached for this to make a lovely herby topping to balance the richness of the pasta, but if you can’t find them, this dish is still a stunner. Simply top with more Pecorino Romano, black pepper, and olive oil to really lean into the vodka pasta vibe!

Recipe notes

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