Fusilli With Vegan Vodka Sauce Recipe By Tasty

FUSILLI WITH VEGAN VODKA SAUCE RECIPE BY TASTY

Fusilli With Vegan Vodka Sauce Recipe by Tasty image

Here's what you need: fusilli pasta, garlic, white onion, olive oil, tomato paste, vodka, milk or milk alternative, nutritional yeast, freshly ground black pepper, white miso paste, sugar, chili flakes

Provided by Lily Spertus Newman

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 cups fusilli pasta
2 cloves garlic, minced
⅙ white onion, finely diced
2 tablespoons olive oil
2 tablespoons tomato paste
3 tablespoons vodka
½ cup milk or milk alternative
1 ½ teaspoons nutritional yeast
½ teaspoon freshly ground black pepper
¼ teaspoon white miso paste
½ teaspoon sugar
½ teaspoon chili flakes, optional

Steps:

Cook the fusilli according to package directions. Save 1 cup of the pasta water. Set aside and rinse the pot.
On medium heat, add the olive oil. Then, add the onion and cook until soft, stirring frequently. Add the garlic and cook until lightly browned, stirring constantly.
Continue stirring constantly and add in the tomato paste, cooking until slightly darkened and fragrant.
Add in a few tablespoons of the pasta water and stir until the mixture is slightly thinned; stir in the sugar, pepper and miso paste and turn the heat down low.
Stir in the vodka and allow most of it evaporate before adding ½ cup of the alternative milk. Stir in the nutritional yeast and chili flakes before adding more pasta water to thin the sauce as necessary.
Stir in the pasta and serve plain or with some vegan parmesan (e.g. VioLife) and more pepper!

Nutrition Facts : Calories 881 calories, Carbohydrate 142 grams, Fat 17 grams, Fiber 7 grams, Protein 25 grams, Sugar 17 grams

PENNE ALLA VODKA RECIPE BY TASTY

Penne Alla Vodka Recipe by Tasty image

Here's what you need: penne pasta, olive oil, white onion, garlic, red pepper flakes, dried basil, salt, vodka, tomato sauce, heavy cream

Provided by Hector Gomez

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

8 oz penne pasta, cooked
1 tablespoon olive oil
½ white onion, diced
1 clove garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon salt
½ cup vodka
1 ½ cups tomato sauce
½ cup heavy cream

Steps:

Heat 1 tablespoon of olive oil in a large skillet.
Add onion and 1 clove of garlic, and cook until onions are translucent.
Add tomato sauce and mix to combine with onion and garlic.
Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
Garnish with basil.
Enjoy!

Nutrition Facts : Calories 874 calories, Carbohydrate 97 grams, Fat 34 grams, Fiber 6 grams, Protein 18 grams, Sugar 12 grams

FUSILLI ALLA VODKA

Fusilli Alla Vodka image

Make and share this Fusilli Alla Vodka recipe from Food.com.

Provided by Laka

Categories One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

250 g fresh sausage, casings removed
200 g pancetta or 200 g prosciutto, diced
1 tablespoon olive oil
1 red onion, chopped
2 garlic cloves, chopped
480 g whole canned tomatoes, from a can
1/2 cup vodka
100 g collard greens, roughly chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
1/3 cup heavy cream
3/4 cup parmesan cheese, grated
400 g fusilli
1/2 cup water
120 g fresh mozzarella cheese, torn into small pieces

Steps:

In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.
Add the onion and garlic, cook for 5 minutes until onions are translucent.
Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.
Add the chopped collard greens, and toss to coat.
Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.
Add dried fusilli to the pot and toss to coat.
Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.
Bake pasta dish covered for 40-45 minutes at 190°C.
Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.

Nutrition Facts : Calories 630.6, Fat 28.4, SaturatedFat 12.4, Cholesterol 69.1, Sodium 1211.8, Carbohydrate 58.4, Fiber 3.8, Sugar 4.9, Protein 24.5

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