Vegan Spicy Rigatoni Vodka

vegan spicy rigatoni vodka featured
vegan spicy vodka rigatoni

Vegan Spicy Rigatoni Vodka

This creamy, spicy pasta dish is a replica of the Spicy Rigatoni Vodka from Carbone in New York, but this one doesn’t cost $32, and it’s vegan. The Calabrian chilis are a game changer and the soubise method of cooking the onions really enhances their natural sweetness. It’s world-famous for a reason, and absolutely irresistible. 
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Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

For the Onion Soubise

  • 2 yellow onions, sliced thinly
  • 2 tbsp vegan butter
  • 1/4 cup water
  • sea salt

For the Cashew Cream

  • 1/2 cup raw, unsalted cashews
  • 2 tbsp raw, unsalted cashews
  • 3/4 cup water

For the Spicy Rigatoni Vodka

  • 14 oz Whole San Marzano tomatoes, drained of liquid
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1.5 tbsp olive oil
  • 1.5 tbsp Calabrian chili paste
  • 1.5 tbsp vodka
  • 1.5 tbsp vegan butter
  • 1/2 cup cashew cream
  • 1/2 lb rigatoni or pipete rigate pasta

Instructions
 

For the Onion Soubise

  • Melt the butter over low heat in a saucepan, then add the onions, water, and a pinch of salt. Cook for ~1hr, stirring occasionally, to melt the onions. You want them to break down slowly, getting soft and translucent, but not taking on any color.

For the Cashew Cream

  • Blend the cashews and water together in a nutribullet or vitamix. If you don't have a nutribullet or vitamix, boil the cashews in water for 30 minutes, then drain the liquid and proceed using a standard blender or food processor. Blend until completely smooth and without any grain — this may take 3 or 4 minutes. Measure out your half cup.

For the Spicy Rigatoni Vodka

  • Add the salt, sugar, olive oil, vodka, vegan butter, cashew cream, and Calabrian chili paste in a large skillet. Take the whole San Marzano tomatoes and crush them with your hands, adding to the skillet as well. Bring to a boil, then lower heat to medium-low and simmer for 15-20 minutes.
  • While the sauce is working, boil pasta in very well salted water until al dente (according to package). *Reserve 1 cup of pasta cooking liquid before draining.*
  • Reduce heat to low, add the onion soubise to the sauce and stir to combine, adding more salt, cream, or chili paste to taste.
  • While still on low heat, add the cooked pasta and the reserve pasta water. Toss until well coated, then divide among bowls and serve warm!
Keyword carbone, pasta, vegan, vodka
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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