INGREDIENTS

PASTA​

• 3 CUPS water, boiled

• 2 TEASPOONS salt

• 2 OZ (OR ~ 60 GRAMS) rigatoni ​​(fusilli and penne also works well)

​

​

SAUCE

• 1 TABLESPOON olive oil, extra virgin

• 2 TEASPOONS garlic, chopped

• 1/3 CUP tomato sauce

• 1 TABLESPOON vodka

• 2 TABLESPOONS heavy cream (or coconut cream)

​

STEPS

1. POUR SALT INTO WATER AND WAIT FOR THE WATER TO BOIL BEFORE PUTTING THE RIGATONI IN. SET THE TIMER BASED ON THE PACKAGING OF THE RIGATONI AND STIR THEM AROUND EVERY SO OFTEN UNTIL THEY ARE AL DENTE (TO THE TOOTH: NOT TOO SOFT, NOT TOO HARD, BUT JUUUUUST RIGHT).

2. WHILE THE RIGATONI IS COOKING, START HEATING THE SAUCE PAN UP AND POUR IN OLIVE OIL.

3. HEAT THE PAN ON MEDIUM HIGH HEAT , POUR IN THE GARLIC AND STIR UNTIL THEY TURN A LITTLE BIT GOLDEN IN COLOR.

4. POUR TOMATO SAUCE INTO THE PAN AND CONTINUE STIRRING UNTIL THE SAUCE START BUBBLING.

5. POUR VODKA AND LET THE SAUCE SIMMER FOR A MINUTE AND THEN POUR 2-4 TABLESPOONS OF PASTA WATER INTO THE SAUCE TO THIN IT OUT. 

6. POUR HEAVY CREAM INTO THE SAUCE AND WAIT UNTIL IT SIMMERS. TURN THE HEAT OFF. 

7. POUR THE RIGATONI INTO THE PAN AND STIR UNTIL THEY ARE WELL MIXED. ENJOY IT WARM!

inspired by Lindsay Mostrom from Pinch of Yum: https://pinchofyum.com/5-ingredient-vegan-vodka-pasta