Vodka sauce pasta

½ cup tomato paste

⅔ cup pasta water

3 cloves garlic

¼ cup vodka

⅔ cup parmesan cheese can sub non dairy parmesan avoid pre shredded cheese with preservatives opt for hand shredding or freshly grated

⅔ cup nondairy cream i used part almond part coconut

pepper to taste

2 tsp calabrian chili peppers finely chopped

½ white onion finely chopped

2 tbsp olive oil for pan

kosher salt to taste

1 tbsp unsalted butter can sub vegan butter

1lb pasta of choice i used a combo of rigatone and bowtie

Step 1

- season a large pot or skillet with olive oil and heat on medium heat.

Step 2

- add the onion and season with salt & pepper. cook until onions are translucent (about 5 min). toss every 1 min or so

Step 3

- add the calabrian chili peppers and garlic and cook until fragrant (about 2 min)

Step 4

- adjust the heat to medium high and add the tomato paste. mix to combine with the other ingredients, then add 1 tbsp of butter. let it melt and stir together. cook the tomato paste mixture for 7-9 minutes. toss every 1-2 min, it’s okay if it gets a bit brown on the bottom- it adds more flavor!

Step 5

- while the tomato paste is cooking, boil water with salt for the pasta

Step 6

- pour the vodka into the pan over the tomato paste and scrape up all golden brown bits from the bottom. - mix all of the ingredients together. adjust the heat to low and add the non-dairy cream. stir until combined and let it simmer on low heat.

Step 7

- transfer 2/3 cup of pasta water and shredded parmesan to the sauce and stir together. add more salt to taste and/or more cheese.

Step 8

- transfer the al dente pasta to the sauce and toss until fully coated. if you want the sauce to be saucier, add more pasta water. if you want a more sticky texture, add more cheese.

Step 9

- enjoy!