Ingredients
- 500 g tubular pasta (such as paccheri, rigatoni, or penne)
- 250 ml pasta cooking water, reserved (1 cup)
- sea salt, to taste
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1 x 140 g can tomato paste (ca. ½ cup)
- 1/2 teaspoon red pepper flakes (optional)
- 60 ml vodka (4 tablespoons)
- 400 ml coconut milk (full-fat)
- 1 tablespoon nutrition yeast
- Fresh flat-leaf parsley, finely chopped, to garnish
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Reserve 1 cup (250 ml) of the pasta cooking water, then drain the pasta and set aside.
- Build the base: Heat the olive oil in a large skillet over medium heat. Add the shallots, garlic, and a pinch of salt. Cook gently until softened and fragrant, about 4–5 minutes.
- Cook the tomato paste: Add the tomato paste and red pepper flakes. Cook, stirring constantly, until the paste darkens slightly and thickens, about 2–3 minutes.
- Add the vodka: Pour in the vodka and cook for about 2 minutes, stirring frequently, until the alcohol has cooked off.
- Finish the sauce: Stir in the coconut milk, 80 ml (⅓ cup) of the reserved pasta water, nutritional yeast, and another pinch of salt. Whisk until smooth and creamy.
- Combine and adjust: Add the cooked pasta and toss well to coat. Add more pasta water a little at a time until the sauce is silky and clings to the pasta. Taste and adjust seasoning as needed.
- Serve: Serve hot, finished with fresh parsley. Enjoy!
Nutrition
Notes
- If you’re not cooking vegan, you can swap the nutritional yeast for finely grated Parmesan (2-3 tablespoons freshly grated). Stir it in at the end, just until the sauce tastes savoury and well balanced.