Vegan Vodka Sauce with Rigatoni
Serves 2
10 mins prep
20 mins cook
30 mins total
Craving penne vodka but looking for a lighter, dairy-free alternative? This vegan vodka sauce uses coconut milk instead of heavy cream, resulting in a surprisingly delicious and easy dish with a subtle coconut aftertaste. It's lighter and just as satisfying!
0 servings
Add olive oil to a large pot over medium heat and add the onions, cook for 3-4 minutes until translucent then add the minced garlic for an additional minute and red pepper flakes. Meanwhile, bring another pot of water to a boil, add rigatoni and cook for 7-9 minutes. Add the tomato paste to the large pot along with salt and stir well, then carefully add the vodka and combine again. Gently remove the fat from the top of the can of coconut milk with a spoon, about 1/2 cup, add to the pot and stir well. Drain the pasta while reserving some pasta water, add some pasta water to the pot, stir, then add the pasta and stir to combine. Serve with pepper and enjoy!
