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Mezzi Rigatoni Alla Vodka

Name: Mezzi Rigatoni Alla Vodka
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Italian
Ingredients: 170 grams Rummo Gluten-Free Mezzi Rigatoni; 1 medium onion, chopped; 3 cloves of garlic, minced; 1 small can tomato paste; 0.25 cup Tito's vodka; 0.5 cup Dairy-free OR lactose-free whipping cream; 1 tbsp extra virgin olive oil; 0.25 cup vegan or lactose-free parmesan cheese

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Mezzi Rigatoni Alla Vodka

Pasta is life. What other way is there there to accurately explain my passion for pasta. As a kid, penne alla vodka was always my favourite pasta dish. There's nothing better than being able to recreate your favourite foods as a kid, and make them 10 times more delicious than you remembered. This creamy pasta is 100% gluten-free, lactose-free and 1000% delicious.

You will usually find vodka sauce paired with penne pasta, however I absolutely love these mini rigatoni pastas. You are free to use any pasta of your choice but I recommend using these or regular rigatoni. Rigatoni are wide tubes of pasta that are smooth on the inside but are rigged on the outside. These ridges and wide tubes go perfectly with thick sauces because they help capture the sauce so that you have the perfect pasta to sauce ratio in every bite.

Servings: 3

Keywords: Pasta, alla vodka, vodka sauce, gluten-free, lactose-free, dairy-free, vegan

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

170 grams Rummo Gluten-Free Mezzi Rigatoni
1 medium onion, chopped
3 cloves of garlic, minced
1 small can tomato paste
¼ cup Tito's vodka
½ cup Dairy-free OR lactose-free whipping cream
1 tbsp extra virgin olive oil
¼ cup vegan or lactose-free parmesan cheese

Instructions

Chop up the onions and garlic and set aside. Place a large pan on the stove on medium heat and add some olive oil. Once the pan is hot enough, add your onions and cook them until they're translucent. Then add in your garlic half way through. Garlic cooks faster and burns quicker than onions, so I'd recommend you add the onions first.
Place a medium pot of water to boil on the stove. When it comes to a boil, add in a pinch of salt and the gluten-free mezzi rigatoni and cook for 12-13 minutes. The cook time will depend on the kind of pasta you use. Don't forget to save some pasta water.
While the water is boiling and the onions and garlic are cooking, turn the pan down on medium low and add the tomato paste. Mix and combine the paste with the onions and garlic.
Once thoroughly combined, turn off the heat for the sauce and add in the vodka. Combine with the tomato paste and then turn it back on. The reason for this is because the vodka is flammable and it's the easiest way to prevent the pan and vodka from catching fire.
Cook the vodka sauce on low for 5-10 minutes so that the alcohol can evaporate. Once the alcohol has evaporated, add in the dairy-free or lactose-free whipping cream and mix well. The measurement for whipping cream is recommended, however, you are free to change it up. My indication of enough cream is by looking at the colour of the sauce. Remain cooking on medium low.
Drain the pasta and save some pasta water. Add the dairy-free parmesan and pasta water to your sauce and mix well. Finally add your cooked pasta to the sauce, plate, sprinkle some cheese and serve hot. Enjoy this creamy bowl of heaven.

Notes

Mezzi Rigatoni: I used Rummo's gluten-free mezzi rigatoni pasta. These are the perfect pasta to have when you make a chunkier or thicker sauce because the ridges captures the sauce.

Vodka: I used Tito's vodka because it is certified gluten-free. Vodka doesn't sound like it would contain gluten but believe it or not, some vodkas do contain traces through flavourings or other ingredients after going through the distillation process. Tito's is always the safer choice.

Tomato paste: You can use any regular can of tomato paste but I like to use the Italian herb kind for a little extra flavour.

Dairy-free whipping cream: I alternate between using lactose-free or dairy-free whipping cream when I make any cream based recipes. For those who are strictly dairy-free, I would recommend using the dairy-free whipping cream by Silk. This product has all the thickness and taste of regular whipping cream and will make your dishes absolutely delicious.

Parmesan cheese: When making a creamy sauce, I always like to add cheese to it to make it more creamy and a little salty. I added Follow Your Heart's dairy-free parmesan shreds to the sauce and to top off the pasta, I grated some parmigiano reggiano, which is naturally lactose-free. As you can see I like to combine both sometimes but you are more than welcome to use whatever kind you'd like.

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Mezzi Rigatoni Alla Vodka

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