Vegan Vodka Sauce with Rigatoni
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Ingredients
Cooking Process
Recipe Note
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Steps
Fill a large pot with water and bring it to a boil over high heat. Once the water is boiling, generously salt it. Add the rigatoni to the boiling, salted water and cook it for 1 minute less than the time specified on the package. As the pasta nears the end of its cooking time, scoop out 1 cup of the pasta water and set it aside. Then, drain the pasta in a colander.
While the pasta is cooking, pour the olive oil into a large, deep skillet or another pot. Heat the oil over medium - low heat. Add the shallot and a pinch of salt to the oil. Cook the shallot until it becomes softened and translucent, which should take about 3 minutes. Add the red pepper flakes to the skillet, followed by the tomato paste. Cook the tomato paste until it loosens, turns a bright orange - red color, and starts to caramelize, which will take 3 - 5 minutes. If the tomato paste starts to burn, add a splash of the reserved pasta water. Pour in the vodka and let it simmer until almost completely evaporated, which also takes 3 - 5 minutes. Slowly pour in the coconut milk while constantly stirring until a smooth sauce forms. Once the sauce is smooth, turn off the heat. Add the red wine vinegar, a big pinch of salt, and several cranks of black pepper to the sauce. Taste the sauce and add more salt, pepper, or vinegar according to your preference.
Add the drained pasta to the pan with the sauce. Turn the heat back on to medium - high. Simmer the pasta with the sauce, stirring constantly, until the sauce evenly coats the pasta and the pasta is cooked through, which should take about 2 minutes. If the sauce is too thick, add a splash of the reserved pasta water. If you're using regular coconut milk, you'll probably need about ¼ cup of water, while lite coconut milk usually doesn't need any added water. Taste the pasta and sauce again and adjust the seasonings as necessary.
Serve the vegan vodka sauce with rigatoni on plates and sprinkle extra black pepper and dairy - free Parmesan cheese on top.
Nutrition
Per serving (2 servings)
200
Calories
5g
Protein
25g
Carbs
8g
Fat
150mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this vegan vodka sauce with rigatoni recipe make?
This recipe makes 4 servings. It's a great amount for a small family or a gathering of friends.
What is the total time required to make this recipe?
The total time needed is 40 minutes, including 15 minutes of prep time and 25 minutes of cooking time.
Can I substitute rigatoni with another pasta?
Yes, you can use penne as an alternative to rigatoni as mentioned in the recipe.
Are there any allergens in this recipe?
No, the provided recipe data shows that there are no listed allergens in this vegan vodka sauce with rigatoni.
How difficult is it to make this recipe?
The recipe has an easy difficulty level with high confidence, suitable for home cooks of all skill levels.
What should I do if the tomato paste starts to burn while cooking?
If the tomato paste starts to burn, add a splash of the reserved pasta water to prevent it from burning further.
Substitutions
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Substitutions
Rigatoni or Penne
Fusilli, Cavatappi, Ziti
These pasta types have similar shapes and textures to rigatoni and penne. They will cook in a similar amount of time and hold the vodka sauce well.
Shallot
Red Onion, Yellow Onion
Red and yellow onions are more common and can be used as substitutes for shallots. However, they have a stronger flavor, so you may want to use a little less. They will also take a bit longer to soften and become translucent.
Tomato Paste
Tomato Sauce, Crushed Tomatoes
Tomato sauce and crushed tomatoes are more liquid than tomato paste. If using these substitutes, you may need to reduce the amount of coconut milk or simmer the sauce longer to thicken it. The flavor will be similar, but the texture may be slightly different.
Vodka
White Wine, Apple Cider Vinegar Diluted with Water
White wine can add a similar acidic and slightly sweet note to the sauce. If using apple cider vinegar diluted with water, use a 1:1 ratio of vinegar to water. The flavor will be a bit different, but it can still work well. Vodka helps to mellow the tomato flavor, so keep that in mind when substituting.
Coconut Milk
Almond Milk, Soy Milk
Almond milk and soy milk are common dairy - free alternatives. They are thinner than coconut milk, so the sauce may be less creamy. You may need to add a bit of cornstarch or arrowroot powder to thicken the sauce. The flavor will also be different, as coconut milk has a distinct tropical flavor.
Red Wine Vinegar
Balsamic Vinegar, Apple Cider Vinegar
Balsamic vinegar is sweeter and thicker than red wine vinegar, while apple cider vinegar has a more fruity flavor. Both can add acidity to the sauce, but adjust the amount according to your taste preference as their flavors are more pronounced.
Nutritional Yeast or Dairy - Free Parmesan Cheese
Cashew Parmesan, Miso
Cashew parmesan can mimic the nutty and cheesy flavor of dairy - free parmesan. Miso adds umami, but it has a very distinct flavor, so use it sparingly. The texture of miso is different from the powdery nature of nutritional yeast or parmesan.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store the vegan vodka sauce with rigatoni in an airtight container in the fridge for up to 3 days.
Freezer
You can freeze the dish in an airtight container for up to 3 months.
Storage Tips
- • Let the pasta cool completely before storing to prevent condensation and spoilage.
Reheating Tips
- • Reheat in the microwave in short intervals, stirring in between to avoid uneven heating and prevent the pasta from drying out. If using the stovetop, add a splash of water or pasta water to keep it moist and heat over medium - low heat, stirring constantly.
Safety Notes
- • Ensure the pasta is reheated to an internal temperature that kills harmful bacteria. When thawing from the freezer, do so in the refrigerator overnight.
Troubleshooting
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Troubleshooting
Pasta is undercooked
Likely cause: Cooking the pasta for 1 minute less than the package instructions and not fully cooking it in the sauce
Add a bit more water to the pan with the pasta and sauce, cover, and simmer for a few more minutes until the pasta reaches the desired tenderness
Pasta is overcooked
Likely cause: Cooking the pasta in the boiling water for too long or simmering it in the sauce for too long
If the pasta is only slightly overcooked, drain any excess water and continue with the recipe. If it's very mushy, you may need to start over with new pasta
Shallots are burned
Likely cause: Cooking the shallots over too high heat or not stirring them often enough
Remove the burned shallots from the skillet, add a bit more olive oil, and start with fresh shallots. Lower the heat and stir more frequently
Tomato paste burns
Likely cause: Cooking the tomato paste over too high heat without enough liquid
As the directions suggest, add a splash of the reserved pasta water immediately. Stir well to incorporate the water and prevent further burning
Vodka doesn't evaporate properly
Likely cause: Not simmering the vodka long enough or having the heat too low
Continue simmering the vodka over medium heat, stirring occasionally, until it is almost completely evaporated
Sauce is too thick
Likely cause: Not adding enough liquid or reducing the sauce too much
Add a splash of the reserved pasta water as directed. If using regular coconut milk, start with ¼ cup and add more if needed while stirring until the desired consistency is reached
Sauce is too thin
Likely cause: Adding too much pasta water or using a very thin coconut milk
Simmer the sauce over medium - high heat, stirring constantly, to reduce the liquid and thicken the sauce
Sauce is bland
Likely cause: Not adding enough salt, pepper, or vinegar
Taste the sauce again and add more salt, freshly ground black pepper, or red wine vinegar according to your preference