Spicy Rigatoni Vodka
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 lb
rigatoni
2 tbsp
olive oil
3
garlic cloves, minced
¼ tsp
crushed red pepper flakes, plus more for garnish
1
(28-ounce) can whole peeled tomatoes, with their juices
2 tsp
sea salt
2 tbsp
light brown sugar
¼ c
vodka
½ c
raw cashews
½ c
water
Chloe Coscarelli shares her creative vegan recipes in the cookbook Chloe Flavor.
If you were ever thinking of going on an exclusive Spicy Rigatoni Vodka diet, you need not look any further. I’ve tried it and lived to tell the story! It all started when I decided to create this dish because I was craving creamy pasta that wouldn’t get boring after the fifth bite. The result was this recipe, and I then made it for myself every day for a whole week. The result? I was generally happier and more pleasant to be around.
Directions
- Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain the pasta and return it to the pot, off the heat.
- Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. When it shimmers, add the garlic and red pepper flakes and cook for about 1 minute, until fragrant. Carefully stir in the tomatoes and their juices, salt, and brown sugar. Bring to a simmer, stirring occasionally. Add the vodka and simmer for about 5 minutes to let the alcohol burn off.
- In a blender, combine the cashews and water. Blend on high speed for about 2 minutes, until very smooth. Carefully add the tomato mixture to the blender and blend again until smooth (be careful when blending hot liquids). Add the sauce to the pot with the pasta and toss to coat. Taste and adjust the seasoning. Top each serving with a pinch of red pepper flakes.
Reprinted from Chloe Flavor. Copyright © 2018 by Chloe Coscarelli. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
