Name: Creamy Vegan Vodka Sauce
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 tbsp olive oil; 1 medium sweet onion (diced); 4 cloves garlic (minced); 0.25 tsp red pepper flakes; 28 oz can canned tomatoes (whole San Marzano tomatoes in juice (795g)); 0.33 cup vodka (high quality (75g)); 1 tbsp tomato paste; 1 tbsp balsamic vinegar; 1 tsp salt; 0.5 tsp cracked black pepper; 0.25 cup fresh basil (chopped (6g)); 0.5 cup coconut cream ((120g)); 1.5 tsp vegan cane sugar; 0.5 cup vegan parmesan (grated (40g)); 16 oz penne ((454g))

Instructions

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1

Heat the olive oil (3 tbsp) in a large saute pan over medium heat.
2

Add sweet onion (1 medium) and garlic (4 cloves) and cook for 3-4 minutes until softened and fragrant.
3

Stir in red pepper flakes (0.25 tsp) and cook for 1 more minute.
4

Add can canned tomatoes (28 oz) and vodka (0.33 cup). Mix and cook for 5-7 minutes until gently reduced, stirring occasionally.
5

Stir in tomato paste (1 tbsp), balsamic vinegar (1 tbsp), salt (1 tsp), and cracked black pepper (0.5 tsp).
6

Reduce heat to low/simmer, partly cover, and cook for 20 minutes until reduced by half, stirring occasionally.
7

If making penne alla vodka: While sauce simmers, bring a pot of salted water to boil. Cook penne (16 oz) according to package directions, then drain.
8

Carefully transfer cooked sauce to a blender or food processor. Add fresh basil (0.25 cup) and purée until smooth.
9

Return smooth sauce to the pan. Stir in coconut cream (0.5 cup) and vegan cane sugar (1.5 tsp). Cook until warmed through.
10

Stir in grated vegan parmesan (0.5 cup) and the cooked penne (16 oz) (if using). Toss to combine.
11

Serve immediately or store in an airtight container in the fridge for up to a week.