Spicy Vegan Pasta Alla Vodka
This spicy vegan pasta alla vodka is the perfect simple dish for the fun and spicy people in your life. It features the bouncy and humble rigatoni in a spicy vodka sauce made with pantry staples like onions, garlic, and tomato paste.
Ingredients
- 8 oz. rigatoni, cooked al dente
- 2 tbsp olive oil
- ½ red onion, chopped
- 2 garlic cloves, minced
- 1 tsp red chili flakes
- 6 oz. tomato paste
- 8-10 cherry tomatoes, sliced in half
- 1 tsp kashmiri lal *optional, but recommended for a little extra spice and color!
- 3 tbsp vodka
- ½ cup full-fat coconut milk
- basil and vegan mozzarella *optional for topping
Instructions
- Cook the pasta al dente according to package instructions. Save at least 1 cup of pasta water!
- Add olive oil to a pan over medium heat. Add the onions and cook until they start to caramelize, so past the point where they start to look translucent!
- Add garlic and red chili flakes. Cook until the garlic starts to turn golden-brown. Add tomato paste and stir together as well as you can. Cook it down for about 5 minutes to get rid of the rawness of the tomato paste. Then add cherry tomatoes and stir for another few minutes. Add the vodka and let it reduce for a couple minutes. Then add coconut milk and mix well before adding ½ cup pasta water.
- Add salt (~ ¼ tsp, plus more to taste) and kashmiri lal, if using. Combine and stir together before adding another ¼-½ cup pasta water, as needed.
- Reduce heat to low and add the rigatoni. Combine gently before garnishing with basil and vegan mozzarella!