Vegan Gluten-Free Spicy Rigatoni Vodka

Close up of gluten-free rigatoni tossed in a vegan spicy vodka sauce

One of the most instafamous dishes I’ve seen is the spicy rigatoni vodka from Carbone in New York City. I can vouch that it’s delicious — I’ve had it many times and it’s creamy, spicy and just absolute simple perfection. I’ve always wanted to do a swap, but I never wanted to butcher this classic dish.

A pot full of delicious rigatoni pasta
I could just dive right in.

I’m a half and half drinker (literally every morning) so I was worried I wouldn’t be able to achieve a more wholesome vodka sauce without that full fat dairy creaminess. I was wrong because macadamia nut milk is now a thing, and wow is it creamy?! So is cashew milk… also very creamy.

And no cheese? No problem — when incorporated into a rich sauce, nutritional yeast actually adds a nice cheesy, nutty taste. And here we have a vegan spicy vodka sauce! Put it on some gluten-free noodles of your choice, and you’ve made it gluten-free. I used the Banza elbows pasta.

Yes, you’re welcome.

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Adjust Servings
1box chickpea pasta
2tbsp olive oil
5cloves garlic
1/2 large, white onion
28-oz cans organic tomato sauce
1tbsp nutritional yeast
1/4cup vegan vodka
1 1/2cups macadamia nut milk
1tsp sea salt
Red pepper flakes



On medium high heat, season your pan with olive oil. Sauté garlic and onion until tender, about 5-7 minutes.

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Stir in tomato sauce and tomato paste, until thoroughly combined, about 2 minutes.

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Add in nutritional yeast and vodka, and stir until slightly reduced, about 5 minutes.

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Slowly pour in macadamia nut milk while stirring. Continue stirring and add red pepper flakes and sea salt.

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If you own an immersion blender, blend your sauce in the pan until
smooth and creamy. If you don’t own an immersion blender, pour your
sauce into a standing blender and blend until smooth and creamy.

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Pour the sauce over the pasta and enjoy!

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