Spicy Garlic Rigatoni Vodka Pizza

For the Spicy Vodka Sauce Rigatoni:

• ½ cup rigatoni (uncooked)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp red pepper flakes (adjust to taste)
• 2 tbsp tomato paste
• 2 tbsp vodka (optional, or sub water)
• ¼ cup heavy cream
• salt to taste
• 1 tbsp grated parmesan
• Momofuku Chili Crunch or Mild Garlic Chili Crunch (for finishing)

For the Pizza:

• 1 pizza dough ball (~400 g), room temp
• ¾ cup low-moisture mozzarella, shredded
• ⅓ cup grated or torn fresh mozzarella (optional)
• cooked spicy rigatoni (from above)
• 1–2 tbsp Momofuku Mild Garlic Chili Crunch (for post-bake drizzle)
• grated parmesan and fresh basil (optional)

Cook the Pasta:
Boil rigatoni in salted water until just under al dente. Drain and set aside.

Make the Vodka Sauce:

In a saucepan over medium heat, add in Mild Garlic Chili Crunch. 

Stir in tomato paste and cook until it darkens slightly (2–3 min).

Add vodka, simmer briefly to cook off alcohol.

Stir in cream and a pinch of salt. Simmer until creamy and bright orange.

Fold in cooked pasta and parmesan. Toss to coat. Let cool slightly.

Preheat Oven:

Preheat to 550°F(or max temp) for 1 hr with a pizza steel/stone, or line a baking sheet with parchment if using.

Assemble the Pizza:

Stretch dough to a 14–16" round.

Scatter mozzarella evenly over the base.

Parbake for 4 minutes at 550°F on baking steel. 

Take out of the oven and spread rigatoni on top — don’t overload. A light, even layer works best.

Add dollops of fresh mozzarella and more low moisture mozzarella.

Add more vodka sauce sauce on top. 

Bake:

Bake for 4 minutes until the crust is golden and the cheese is bubbling.

Finish:

Drizzle generously with Momofuku Mild Garlic Chili Crunch (or Original Chili Crunch for more spice). 

Top with grated parmigiano reggiano and basil if desired.