Vegan Rigatoni Alla Vodka
Ingredients
- 1 medium yellow onion
- 6 garlic cloves
- 1 tsp salt
- 1 tsp crushed red pepper
- 1.5 tbsp extra-virgin olive oil
- 14 oz tomato paste
- 1 tsp crushed black peppercorns
- 1 oz vodka
- 1/2 cup fresh basil leaves
- 1 tbsp cashew cheeze
- 3/4 cup coconut cream
- 226 grams rigatoni
Preparation
Fill pasta pot with heavily salted water and bring to a boil, then add pasta while preparing other ingredients.
Dice onion and mince garlic.
Heat olive oil in a deep pan, add onion and garlic, and stir until onion turns translucent and golden.
Add tomato paste and red pepper, stir to cover onions, and cook until paste turns from red to brown.
Add vodka slowly and incorporate fully, then reduce heat to simmer.
Scoop out 1/4 cup of pasta water, add 3/4 cup coconut cream, and mix in a measuring cup to make a creamy sauce.
Slowly add the sauce to the pan until blended.
Transfer cooked rigatoni from the pot into the deep pan, add 1/2 cup of pasta water slowly while incorporating to maintain a smooth and glossy consistency.
Season with salt and transfer to plates.
Top with cashew cheeze, crushed red pepper, crushed black peppercorns, and fresh basil.
