Are you dreaming about that vodka sauce pasta you get at a restaurant? Or are you tired of using the canned vodka sauce and want to impress your guests (or spouse) and make your own from scratch? Well, it seems like you've come to the perfect place!! I'm excited for you guys to try my incredibly delicious and relatively easy Vodka Sauce Pasta! 🍝✨ And guess what? It's not just a mouthwatering marvel; it's also a canvas for culinary creativity, offering a vegan option that's equally amazing.
Picture this: al dente pasta bathed in a velvety vodka sauce that's the epitome of flavor harmony. But wait, there's a twist – enter the Calabrian Chili Peppers, adding a touch of spiciness that's pure magic for your palate. It's the perfect marriage of indulgence and excitement.
Making it Vegan
Now, let's talk about creating a masterpiece that's as healthy as it is delectable. If you're opting for a vegan venture, fear not – my recipe welcomes plant-based ingredients with open arms without sacrificing any of the taste. If you're not vegan but you're looking for a more healthy option of this meal, I would recommend trying out the dairy substitutes - I promise it's still outstanding. I always make this with coconut cream instead of heavy cream. And when I have guests come over I use traditional parmesan cheese, but I also use vegan parmesan and it tastes great!
Speaking of parmesan cheese... for all the health conscious readers out there I would highly recommend grating your own parmesan cheese. By doing so, you're ensuring no sneaky preservatives find their way into your masterpiece – just pure, unadulterated yumminess. Let's eat well and stay healthy!
Quick Weeknight Dinner
What makes this dish even more fantastic? It's relatively easy to whip up, making it a weeknight wonder that's guaranteed to impress. So, whether you're on the hunt for a Vegan Vodka Sauce Pasta or simply looking for a bomb Italian night recipe, my Vodka Sauce Pasta recipe has you covered. Let's get cooking! 🌱🌶️🧀🍝
Vodka Sauce Pasta
Ingredients
- 2 tablespoon of Olive Oil
- ½ White Onion (finely chopped)
- 3 cloves of Garlic
- 2 teaspoon of Calabrian Chili Peppers (finely chopped)
- ½ cup of Tomato Paste
- 1 tablespoon of Unsalted Butter (can substitute in Vegan Butter)
- 1 lb of Pasta (Rigatoni, Bowtie, you name it!)
- ¼ cup of Vodka (more if you are having a beverage 😉 )
- ⅔ cup of Non-Dairy Cream (Can also sub heavy cream)
- ⅔ cup of Parmesan Cheese (can substitute in non-dairy parmesan)
- ⅔ cup of Pasta Water
Instructions
- Season a large pot or skillet with olive oil and heat on medium heat.
- Add the onion and season with salt & pepper. Cook until onions are translucent (about 5 min). Toss every 1 min or so.
- Add the Calabrian chili peppers and garlic and cook until fragrant (about 2 min)
- Adjust the heat to medium high and add the tomato paste. Mix to combine with the other ingredients, then add 1 tablespoon of butter. Let it melt and stir together. Cook the tomato paste mixture for 7-9 minutes. Toss every 1-2 min, it’s okay if it gets a bit brown on the bottom- it adds more flavor!
- While the tomato paste is cooking, boil water with salt for the pasta.
- Pour the vodka into the pan over the tomato paste and scrape up all golden brown bits from the bottom. Mix all of the ingredients together. Adjust the heat to low and add the non-dairy cream. Stir until combined and let it simmer on low heat.
- Transfer ⅔ cup of pasta water and shredded parmesan to the sauce and stir together. Add more salt to taste and/or more cheese.
- Transfer the al dente pasta to the sauce and toss until fully coated. If you want the sauce to be saucier, add more pasta water. If you want a more sticky texture, add more cheese. Enjoy!
Well, what'd you think? Pretty easy to tell why it's a favorite around my household. Let me know in the thoughts below! And if you enjoyed this dinner, try switching from a red sauce to a green with my Spinach Pesto recipe!
[…] If you liked this recipe, check out my OG vegan vodka sauce pasta! […]