Vegan Gluten-Free Spicy Rigatoni Vodka
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.
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.
|1box chickpea pasta|
|2tbsp olive oil|
|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.
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!