Creamy 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 (optional)
- 1 tbsp cashew cheeze (e.g., @uprisefoods nooch it)
- 3/4 cup coconut cream (scoop out carefully, avoiding liquid)
- 226 grams rigatoni
Preparation
Fill a pasta pot with heavily salted water and bring it to a boil. Add the rigatoni and cook while preparing the sauce.
Dice the yellow onion and mince the garlic.
Heat the extra-virgin olive oil in a deep pan. Add the diced onion and minced garlic, stirring until the onion becomes translucent and golden.
Incorporate the tomato paste and crushed red pepper into the pan, stirring to cover the onions. Cook until the tomato paste changes color from red to brown.
Slowly add the vodka to the pan, fully incorporating it. Reduce the heat to low and let the mixture simmer.
Carefully scoop out 1/4 cup of pasta water. In a measuring cup, mix the coconut cream and the cashew cheeze to create a creamy sauce.
Slowly add the creamy sauce to the pan, blending it with the mixture.
Transfer the cooked rigatoni directly from the pot to the deep pan. Gradually add 1/2 cup of pasta water, ensuring a smooth and glossy consistency without making the sauce watery.
Season the sauce with salt to taste and then transfer the dish to serving plates.
Top the rigatoni with cashew cheeze, crushed red pepper, crushed black peppercorns, and fresh basil leaves.
Enjoy your creamy vegan rigatoni alla vodka!
