- You can use any oil you prefer. For this recipe we love to use vegan margarine because it adds a wonderful buttery flavour.
- Of course any pasta will do! Rigatoni or penne tend to work the best because the lovely sauce will work its way inside the tubes.
- It’s really important you cook the passata long enough to remove the bitterness which will bring out the sweet tomato-y flavour.
- For allergens, use oat cream to make the recipe soy free, and gluten-free pasta for a gf version.
Vodka Rigatoni 🔥 BTW did you know we have a new cookbook? You can pre-order your copy of One Pot Vegan today! 👉 sovegan.co/onepvPosted by So Vegan on Friday, 1 May 2020
- 1/2 onion
- 2 garlic cloves
- 2 tbsp vegan margarine
- salt and pepper
- 400g / 14.1oz rigatoni (or gluten free pasta)
- 4 tbsp tomato puree
- 80ml / 2.7fl.oz vodka
- 400g / 17.6oz passata
- 200ml / 6.7fl.oz vegan single cream
- vegan parmesan, for topping
- Peel and finely dice the onion and garlic. Add the vegan margarine to a casserole pot or large saucepan over a low-medium heat. As soon as the margarine has melted, add the onion and garlic. Season with pinches of salt and pepper and fry for 10-15 minutes until the onion and garlic begin to caramelise.
- Turn the heat up to medium and add the tomato puree. Fry for 3 minutes, stirring occasionally to prevent the puree sticking to the pot.
- Next add the vodka and cook for 2 minutes, stirring occasionally and using the vodka to deglaze the bottom of the pot.
- Add the passata and simmer on a low heat for 15-20 minutes or until the bitter flavour from the passata has gone.
- Meanwhile cook the pasta as per the packet instructions and make sure you reserve the pasta water.
- When the tomato sauce is ready, add the vegan single cream and 200ml / 6.7fl.oz of the reserved pasta water. Give it a stir and heat through for a minute or so, then season to taste with extra salt and pepper if necessary.
- Add the cooked pasta, stir through, then serve with the vegan parmesan. Lush.