Go Back

Spicy Rigatoni Alla Vodka {vegan}

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


  • 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


  • 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