Vodka Sauce Pasta
Elevate your pasta game with a rich and velvety vodka sauce, embracing the perfect balance of flavors. With an easy step to make this recipe vegan, anyone can enjoy!
Ingredients
- 2 tablespoon of Olive Oil
- ½ White Onion (finely chopped)
- 3 cloves of Garlic
- 2 teaspoon of Calabrian Chili Peppers (finely chopped)
- ½ cup of Tomato Paste
- 1 tablespoon of Unsalted Butter (can substitute in Vegan Butter)
- 1 lb of Pasta (Rigatoni, Bowtie, you name it!)
- ¼ cup of Vodka (more if you are having a beverage ;) )
- ⅔ cup of Non-Dairy Cream (Can also sub heavy cream)
- ⅔ cup of Parmesan Cheese (can substitute in non-dairy parmesan)
- ⅔ cup of Pasta Water
Instructions
- Season a large pot or skillet with olive oil and heat on medium heat.
- Add the onion and season with salt & pepper. Cook until onions are translucent (about 5 min). Toss every 1 min or so.
- Add the Calabrian chili peppers and garlic and cook until fragrant (about 2 min)
- Adjust the heat to medium high and add the tomato paste. Mix to combine with the other ingredients, then add 1 tablespoon of butter. Let it melt and stir together. Cook the tomato paste mixture for 7-9 minutes. Toss every 1-2 min, it’s okay if it gets a bit brown on the bottom- it adds more flavor!
- While the tomato paste is cooking, boil water with salt for the pasta.
- Pour the vodka into the pan over the tomato paste and scrape up all golden brown bits from the bottom. Mix all of the ingredients together. Adjust the heat to low and add the non-dairy cream. Stir until combined and let it simmer on low heat.
- Transfer ⅔ cup of pasta water and shredded parmesan to the sauce and stir together. Add more salt to taste and/or more cheese.
- Transfer the al dente pasta to the sauce and toss until fully coated. If you want the sauce to be saucier, add more pasta water. If you want a more sticky texture, add more cheese. Enjoy!