Vodka Pasta (Edit recipe)

A slightly spicy, and very creamy gluten-free and dairy-free take on a pasta classic.

5 minutes

25 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	582
Fat:	21 g
Carbohydrates:	70 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	1893 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 4

Ingredients

12 oz Gluten-free Macaroni Pasta, or Gluten-Free Pasta of Choice
13.5 oz Coconut Milk, (1 can, Unsweetened, Full fat)
.5 cup Vodka
.333 cup Water
.5 White Onion, Finely chopped
3 Tbsp Tomato Paste
1 Tbsp Garlic, Minced (3 cloves)
1 Tbsp Extra Virgin Olive Oil
1 tsp Chili Flakes, Red
1 Tbsp Sea Salt, (For pasta water )
2 pinch Sea Salt, (For sauce)
1 Tbsp Parsley, Chopped Fresh (For topping)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill large pot with water and turn onto high heat. Mince the onion and garlic and set aside.
Heat large saucepan to medium heat and add olive oil. Once hot, add onions and let cook for 2-3 minutes or until slightly translucent. Once onions are translucent, add garlic and stir until fragrant (about 30-60 seconds). Then add chili flakes and stir until combined with onions and garlic. Then add tomato paste and stir. Let tomato paste turn slightly darker in color.
When tomato paste is slightly darker and sticks to the pan, add water and stir vigorously. Once water evaporates, add vodka and continue to stir vigorously until it is absorbed and evaporates. Open and add the entire can of coconut milk and gentled stir until the ingredients look homogeneous. Reduce heat to medium-low.
Add 1 tablespoon of sea salt to the boiling pasta water and add pasta. Quickly stir to prevent pasta from sticking.
While the pasta cooks continue to stir the vodka sauce and increase heat to medium/medium-high. Get the sauce to a gentle simmer and stir continuously (be mindful of the heat, and monitor the sauce's simmer because if it gets too hot, the coconut milk can split and we don't want that). Continue this step for approximately 6ish minutes or until the pasta is al dente.
Once pasta is al dente, reduce the heat of the vodka sauce to low. Reserve 2 cups of pasta water, then pour pasta into a strainer.
Stir vodka sauce and once its color deepens to a vibrant orangey color, add the cooked pasta.Stir until pasta is coated, increase heat to medium/medium-high and add 1/2 cup pasta water. Stir gently until the water is absorbed. Add another 1/2 cup of pasta water and continue to stir. Repeat this until pasta is fully cooked and the sauce thickens and coats the each piece of pasta. Turn off heat and prepare to serve.
Serve pasta onto a plate and sprinkle with fresh parsley. Enjoy!