HOW TO MAKE VODKA RIGATONI

vodka rigatoni

Whaaat…why?
Vodka pasta has in all probability raised just a few eyebrows in its time.
This was an extremely popular dish again within the 80s, which additionally occurs to be the best decade of all time.
I imply come on, the 80s gave us Prince’s Purple Rain, Gremlins, Vodka Pasta and it even popularised dishevelled garments.
So why add vodka to pasta?

vodka rigatoni

The alcohol really helps to extend the tomato flavour on this splendidly creamy dish.
The vodka flavour is refined, so count on extra of an intense and extremely well-balanced tomato style.
Lots of recipes solely name for tomato puree and plenty of it. We want to make use of comparatively much less puree and as an alternative, we add passata (basically strained tomatoes).
You’ll have to prepare dinner the passata for longer to take away any bitterness within the sauce, however, in our opinion, you’re left with a deeper flavour profile.

vodka rigatoni

Some issues to know:
  • You can use any oil you like. For this recipe, we love to make use of vegan margarine as a result of it provides an exquisite buttery flavour.
  • Of course, any pasta will do! Rigatoni or penne are likely to work one of the best as a result of the stunning sauce will work its means contained in the tubes.
  • It’s actually necessary you prepare dinner the passata lengthy sufficient to take away the bitterness which can convey out the candy tomato-y flavour.
Enjoy!

VODKA RIGATONI



This Rigatoni in Vodka Sauce recipe is made very simple for this classic Italian dish.

   Prep Time10mins
Cook Time30mins  
Total Time40 mins

 Dinner

 Servings:6people
 Calories: 703kcal


INGREDIENTS
  • 1/2 onion
  • 2 garlic cloves
  • 2 tbsp vegan margarine
  • salt and pepper
  • 400g / 14.1oz rigatoni
  • 4 tbsp tomato puree
  • 80ml / 2.7fl.oz vodka
  • 400g / 17.6oz passata
  • 200ml / 6.7fl.oz vegan single cream
  • vegan parmesan, for topping
INSTRUCTIONS
  1. Peel and finely dice the onion and garlic. Add the vegan margarine to a casserole pot or large saucepan over low-medium heat. As soon as the margarine has melted, add the onion and garlic. Season with pinches of salt and pepper and fry for 10-15 minutes until the onion and garlic begin to caramelise.
  2. Turn the heat up to medium and add the tomato puree. Fry for 3 minutes, stirring occasionally to prevent the puree sticking to the pot.
  3. Next, add the vodka and cook for 2 minutes, stirring occasionally and using the vodka to deglaze the bottom of the pot.
  4. Add the passata and simmer on a low heat for 15-20 minutes or until the bitter flavour from the passata has gone.
  5. Meanwhile, cook the pasta as per the packet instructions and make sure you reserve the pasta water.
  6. When the tomato sauce is ready, add the vegan single cream and 200ml / 6.7fl.oz of the reserved pasta water. Give it a stir and heat through for a minute or so, then season to taste with extra salt and pepper if necessary.
  7. Add the cooked pasta, stir through, then serve with the vegan parmesan. Lush.

    NUTRITION

    Serving: 6servings | Calories: 703kcal | Carbohydrates: 63g | Protein: 18g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 571mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | 
    Vitamin A: 1060IU | Vitamin C: 4.1mg | Calcium: 194mg | Iron: 1.8mg

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