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.
Vegan Gluten-Free Spicy Rigatoni Vodka
Watch the Recipe:
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)
Directions
- 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!
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