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.

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

Vegan Gluten-Free Spicy Rigatoni Vodka

My vegan, gluten-free take on Spicy Rigatoni Vodka from Carbone in NYC.
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1 box chickpea pasta
  • 2 tbsp olive oil
  • 5 cloves garlic
  • 1/2 large, white onion chopped
  • 2 8-oz cans organic tomato sauce
  • 1 tbsp nutritional yeast
  • 1/4 cup vegan vodka
  • 1 1/2 cups macadamia nut milk (unsweetened)
  • 1 tsp sea salt (to taste)
  • Red pepper flakes (to taste)

Instructions
 

  • On medium high heat, season your pan with olive oil. Sauté garlic and onion until tender, about 5-7 minutes.
  • Stir in tomato sauce and tomato paste, until thoroughly combined, about 2 minutes.
  • Add in nutritional yeast and vodka, and stir until slightly reduced, about 5 minutes.
  • Slowly pour in macadamia nut milk while stirring. Continue stirring and add red pepper flakes and sea salt.
  • 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.
  • Pour the sauce over the pasta and enjoy!

Video

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