Makes 2 Servings
Ingredients:
- 1/2 box gluten free pasta
- 1/4 cup garlic infused olive oil
- 1/4 cup tomato paste
- 1/3 cup canned coconut milk
- 1 tbsp gluten free vodka
- 1 tsp red pepper flakes
- 1 tsp oregano
- 2 tbsp vegan butter
- 1/4 cup parmesan cheese (omit to keep vegan)
- salt & pepper
Instructions:
Bring a large pot of salted water to a boil to cook your pasta. Add your pasta once the water is boiling.
Turn your stovetop to medium low heat and place a large pan over top. Add your garlic infused olive oil to the pan and let it get warm. Once heated, add your tomato paste and let it turn into a deeper red color. Once the paste has darkened, add your coconut milk and combine, stirring for about 2 minutes. Add your tablespoon of gluten free vodka and continue stirring to let the alcohol cook out. Season your sauce with red pepper flakes, oregano, salt, and pepper. I recommend heavily salting your sauce to cut the sweetness of the coconut milk, keeping in mind that we will be adding butter and salted pasta water at the end.
Once your vodka has cooked out, pull your sauce off the heat. Drain your pasta, keeping roughly one cup of pasta water to add to the sauce. Add the drained noodles into the sauce pan, along with your pasta water and 2 tablespoons of butter. Give it a good mix to combine everything, and add parmesan (omit to keep vegan) and stir once more. Taste your pasta now that the extra saltiness has been added, and season accordingly once more if need be.
Serve it up in a bowl, and add basil over top if you’d like! And most importantly, enjoy!
Cooking with Claud 