Plant-Based Rigatoni Alla Vodka

We're bringing back Penne Alla Vodka from the 1980s, Our plant-based modern counterpart is using rigatoni as a more substantial, modern noodle (in our eyes anyhow) with coconut cream instead of dairy cream, Very Good Smokin’ Bangers, and of course, vodka. It’s a recipe you can’t refuse.

Pro tip: Use a finely grated brazil nut as parmesan. 

PREP TIME: 30 minutes
COOK TIME: 25 minutes
YIELD: 3 - 4 servings

INGREDIENTS

  • 6 tbsp olive oil, divided
  • 1 pkg Smokin' Bangers OR A Very British Banger
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, minced
  • ⅛ - ¼ tsp chili flakes
  • 1 tbsp sugar
  • ⅔ cup vodka
  • 2 (5.5oz/156ml) can tomato Paste AND 1 (14oz/400ml) can coconut milk
    OR
  • 1 (28oz/796ml) can crushed tomatoes AND ½ cup raw cashews 
  • salt and pepper
  • 1 bunch fresh basil, cut into thin ribbons
  • 1 lbs rigatoni pasta 

DIRECTIONS

  1. Bring a large pot of well salted water to a boil over high heat.
  2. Remove sausage casing, and slice your sausage on a bias. In a lareg non-stick skillet over medium heat, add 2 tablespoons olive oil, and once hot cook sausage for 5-6  minutes or until golden brown and crisp. Set aside.
  3. Using the same pan, heat over medium heat, add 4 tablespoons more olive oil. Once hot, add onion and saute 4 minutes or until translucent. Add garlic and chili flakes and continue to saute for 2 minutes.
  4. Add vodka and let cook off for about 10 minutes or until mostly cooked down, stirring occasionally.
  5. Add in tomato paste OR crushed tomatoes and cashews, allow to cook over medium-low heat for 10 minutes, stir occasionally. Season with salt and pepper. After 8-10 minutes the tomato paste should be a deep red colour or the crushed tomatoes should be slightly reduced.
  6. If using tomato paste, add coconut milk, stir well and allow to simmer for about 5 more minutes. If using crushed tomatoes and cashews, add mixture to a blender and carefully blend until smooth.
  7. In the meantime, cook pasta according to recipe, reserve ½ cup pasta water, drain pasta, and set aside.
  8. Into sauce, add pasta, sausage, and half of the basil.  Combine well, adding a small amount of pasta water to loosen sauce as needed.
  9. Taste and adjust seasoning as desired.
  10. Serve pasta topped with remaining basil

Be sure to share your Plant-Based Rigatoni Alla Vodka with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.


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