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Vegan Vodka Sauce Rigatoni

VEGAN SPICY ITALIAN VODKA RIGATONI

Plant-Based Passport
We veganized Red Gold Tomatoes’s Spicy Italian Vodka Rigatoni recipe by replacing the half and half with vegan milk, the Parmesan with vegan Parmesan, and the hot ground sausage with a spicy vegan Italian sausage. The vodka sauce has a rich, luxurious flavor. The bitterness of vodka balances the sweetness of the tomatoes and cream, while adding a spicy kick. All in all, this dish has quickly become one of our favorite Italian recipes. We’re certain you’ll feel the same way when you give it a shot.
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Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 12 minutes
Course Dinner, Lunch
Cuisine American, Italian
Servings 4 people

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves minced
  • 2 lbs vegan hot Italian sausage casings removed
  • 1 large yellow onion chopped
  • 2 28-oz cans Red Gold® Crushed Tomatoes 28 oz
  • ¼ cup fresh basil chopped
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 cup red wine vegan friendly
  • 8 ounces vegan Parmesan cheese grated
  • 2 cups unsweetened, plain vegan milk
  • 3 tablespoon vodka
  • 1 16-oz package rigatoni pasta cooked and drained

Instructions
 

  • Heat oil in large skillet over medium heat. Sauté garlic, sausage and onion in the oil for 10 minutes. Add crushed tomatoes, fresh basil, salt, black pepper, wine and 1 cup grated cheese. Cook on medium heat for 30 minutes.
  • Add the half and half and vodka, simmer for an additional 30 minutes.
  • Bring a large pot of salted water to boiling. Cook pasta according to package directions.
  • Serve over pasta and top with remaining cheese.
Keyword pasta, rigatoni, vegan pasta, vegan vodka pasta, vodka pasta
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