Spicy Rigatoni Alla Vodka {vegan}

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This is my most asked-for recipe — it’s adapted from the million versions of vodka sauce found on the internet, and made vegan. If you only make one of my recipes, make this one. It’s so simple, yet packed with flavour and creamy as hell.

Vodka pasta. There are thousands of variations of this humble lil pasta sauce all over the web and Instagram. Carbone’s spicy rigatoni vodka is a bit of a viral sensation, with recipes like this one attempting to recreate its creamy tomatoey depth. I’ve taken inspiration from a few different sources, creating my vegan version that is more than the sum of its’ parts.

You can use any kind of plant-based cream you like: coconut, cashew or oat etc. I’ve used them all, and combinations of them, and they’ve all worked a charm. The cashew-based sauce is probably my favourite if I had to choose though. Alter the amount of chilli flakes to suit your taste, but please keep the vodka! I swear it makes such a difference, it makes the flavour of everything else pop.

This is a very speedy recipe. Get the sauce started (the only prep is mincing your garlic and gathering your ingredients) and while the sauce simmers, cook the pasta. Toss the pasta with the sauce and a bit of extra vegan butter and you’re ready to go. You can’t really go wrong. Just make sure you add enough salt, it really needs it.

You can watch me make it below, in a quick little video I made. You’ll see first-hand how stupidly easy it is!

This is by far my most requested recipe, and no one ever seems to get tired of it. If you make this vegan Spicy Rigatoni Alla Vodka tag me on insta @theflouredkitchen !

Spicy Rigatoni Alla Vodka {vegan}

Servings 5
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients

  • 500 g rigatoni or penne
  • 1/4 cup olive oil
  • 1 tbsp vegan butter
  • 4 cloves garlic, minced
  • 1 tsp chilli flakes, more or less to taste
  • 1/2 cup double concentrated tomato paste, I like Mutti
  • 1 cup cashew, coconut or oat cream, more to taste if you'd like it creamier
  • 1/3 cup vodka
  • 2 tbsp nutritional yeast, or vegan parmesan
  • 2 tsp apple cider or white vinegar
  • pinch sugar
  • fine sea salt and fresh pepper, to taste
  • 1 tbsp vegan butter
  • vegan parmesan to serve, optional

Instructions

  • Cook pasta till al dente in well salted boiling water, drain reserving 1 cup or so of the pasta water. 
  • Meanwhile, make the vodka sauce. Warm the olive oil and butter over a low heat in a large pan, add the garlic and chilli flakes. Cook for a minute or two until fragrant. Whisk in the tomato paste, cook for a few minutes, then whisk in the cashew or coconut cream, vodka, nutritional yeast, vinegar, sugar and a big pinch or two of salt and some pepper. 
  • Simmer the sauce for 5 minutes over low heat, or until thick and rich, stirring often. Add the remaining butter, the pasta and a splash of the cooking water and stir it all up over low heat. Taste and add more salt/chilli/cream if it needs it, stirring till the pasta is coated in a silky sauce. If it’s too thick add more pasta water. Serve with vegan parmesan!
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: creamy, dinner, Pasta, rigatoni, spicy, tomato

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