Creamy Vegan Vodka Rigatoni

Rigatoni with Vegan Vodka Sauce

David Leite

• 1 pound rigatoni
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, plus more for garnish
• One (28-ounce) can whole peeled tomatoes, with their juices
• 2 teaspoons sea salt
• 1 to 2 tablespoons light brown sugar
• 1/4 cup vodka*
• 1/2 cup raw cashews
• 1/2 cup water
• Finely chopped or ripped fresh basil leaves (optional)

1. Set a large pot of heavily salted water over high heat and bring to a rolling boil. Add the rigatoni and cook until perfectly al dente, following the package directions. Once cooked, drain the pasta, reserving about 1/2 cup of the starchy pasta water (this can be used to adjust sauce consistency if needed). Return the drained pasta to the pot and set it aside off the heat.
2. Meanwhile, in a large, deep-sided skillet or Dutch oven, warm the olive oil over medium heat. When the oil begins to shimmer, add the minced garlic and crushed red pepper flakes. Sauté gently, stirring frequently, until the garlic is fragrant and lightly golden, about 1 to 2 minutes. Be careful not to burn the garlic. Carefully stir in the whole peeled tomatoes with their juices, breaking them up with a spoon as they cook, along with the sea salt and 1 to 2 tablespoons of light brown sugar. The amount of brown sugar can be adjusted based on the sweetness of your tomatoes and your personal preference. Bring the sauce to a gentle simmer, stirring occasionally. Add the vodka and continue to simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to meld beautifully.
3. For the cashew cream, combine the raw cashews and 1/2 cup of fresh water in a high-speed blender. Process on high speed until the mixture is exceptionally smooth and creamy, without any grit, which should take approximately 2 minutes. Now, carefully transfer the simmering tomato mixture from the skillet into the blender with the cashew cream. Blend again until the entire sauce is completely smooth and uniformly creamy. This step is crucial for achieving the signature luscious texture of vodka sauce.
4. Pour the velvety smooth vegan vodka sauce into the pot with the cooked rigatoni. Toss the pasta gently but thoroughly to ensure every noodle is beautifully coated with the rich sauce. Taste the pasta and sauce mixture, then adjust the seasoning with additional salt or pepper if needed. If the sauce seems too thick, you can add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, topping each generous serving with an extra pinch of crushed red pepper flakes for a little kick and, if desired, a generous scattering of finely chopped or ripped fresh basil leaves. This dish is best enjoyed fresh but can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or vegetable broth if needed to loosen the sauce. Originally published September 14, 2018.

*Does vodka sauce really need vodka?

More than just an indulgent leftover from the late 70s, adding vodka to a creamy tomato sauce does, in fact, make a significant difference. While the alcohol cooks off during simmering, it brings a unique quality to the sauce. Vodka acts as an emulsifier, helping to bind the fats from the cashew cream and the water from the tomatoes more uniformly, resulting in a smoother, more stable sauce. It also helps to extract and concentrate the flavors of the tomatoes and herbs, intensifying their aromatic compounds. Altering the flavor in a subtle yet pleasing way, vodka adds a touch of heat and a sharp bite that can balance out the sweetness of the tomatoes and cashew cream, preventing the sauce from becoming cloyingly sweet. It isn’t absolutely necessary for the sauce to be delicious, but you’ll find that your sauce won’t be quite the same in terms of depth and texture without it. If you prefer to omit it, you can substitute it with a splash of vegetable broth or even more reserved pasta water, though the flavor profile will be slightly different.

Adapted From

Chloe Flavor

Buy On Amazon

Nutrition

Allison J.

I’m not vegan but I enjoy trying recipes that incorporate a healthy twist like the cashew cream in this pasta dish. My kids loved it and none of us missed the heavy cream. And skipping the heavy cream made me feel less guilty when I went back for a second helping!

To make it even more healthy, I’m going to try harder to track down whole wheat rigatoni next time I make it. To save time and the hassle of adding all of the sauce into the blender for a final puree, I plan on using crushed tomatoes next time as well.

Jenny Hunt

This spicy vegan vodka rigatoni is absolutely fabulous, a delicious addition to any sauce repertoire. “Elegant” was the term my husband thought best described it. My family and I enjoyed this twice in the test week and found it to be as good 3 days later, making it perfect for meal prep.

I feel that the cashews really add a depth of flavor that is often missing in dairy-free alternatives. Add to that the ease of this recipe and that all ingredients were readily available in my pantry. A quick and delicious winner for sure!

Kristen Kennedy

This vegan vodka rigatoni is a wonderful, quick, no-fuss weeknight meal. The preparation is simple and straightforward, allowing you to easily cook the pasta while simultaneously sautéing and pureeing the sauce ingredients. This efficient workflow means dinner is on the table in no time.

When prepared as written, the finished result is delightfully creamy with a kick that made my spice-phobic friend feel, and I quote, “daring” while eating it (with no next-day heartburn!). It’s truly a crowd-pleaser that balances robust flavor with a comforting texture, making it a staple in my rotation.