Creamy Vodka Sauce with Gluten-Free Gemelli Noodles
Ingredients
- 1 medium onion
- 4-6 cloves garlic
- 4 Tbsp tomato paste
- 1/4 cup vodka
- 1 Tbsp yellow miso
- 1 Tbsp dried parsley
- 1 tsp dried basil
- 1 tsp sea salt
- 13.5 oz canned coconut milk
- 14.5 oz diced tomatoes
- 1 red pepper
Noodles
- 2 boxes of gluten-free gemelli noodles
Preparation
Peel and dice onion and garlic.
Saute in a pot with a tablespoon of water at a time to prevent burning until just brown.
Add vodka and cook until mostly evaporated and the alcohol is cooked off.
Add tomato paste and cook for 2 minutes while mixing.
Add dried herbs, salt, and diced tomato. Heat until bubbling.
While the sauce is heating, dice red pepper and cook in a non-stick pan. Heat while stirring for one minute then spread into a single layer and cook on high heat for 2-3 minutes until slightly blackened on one side.
Transfer the red pepper to the sauce.
Add coconut milk, stir, and heat.
Add to cooked noodles and let rest with heat off for 5-10 minutes before serving.
Tips
This recipe is for 2 boxes of gluten-free gemelli noodles or 8 servings.
Banza noodles are made from chickpea flour and are more filling; a serving is truly a serving.
Use Tito's vodka for a milder flavor without a strong bite.
Vodka adds a distinct sour flavor that pairs well with tomato and cream; coconut milk does not taste like coconut.
Dried parsley is key; it balances tomato acidity and adds an earthy flavor better than fresh parsley.
