Pasta - Rigatoni with Vodka Cream Sauce

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* Exported from MasterCook *

 

Rigatoni with Vodka Cream Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

3 cloves garlic -- chopped

1/4 teaspoon hot red pepper flakes

2 tablespoons vodka

3 cups diced ripe tomatoes

1/2 cup silken tofu -- drained

1/2 cup soy milk

salt and freshly ground black pepper

1 pound rigatoni, or other tubular pasta

 

Heat the oil in a large skillet over medium heat. Add the garlic and hot pepper

flakes and cook 1 minute, or until the garlic is fragrant, but not brown.

Remove from the heat and carefully add the vodka. Return the pan to the heat

and add the tomatoes. Cook over high heat to evaporate the alcohol until the

liquid is reduced by half. Transfer the tomato mixture to a food processor, add

the tofu and soy milk, and puree to produce a smooth sauce. Season with salt

and pepper to taste. Meanwhile, cook the rigatoni in a large pot of boiling

salted water until tender but still firm to the bite. Drain and toss the hot

cooked pasta with the sauce in a serving bowl.

 

 

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Per serving: 89 Calories (kcal); 7g Total Fat; (87% calories from fat); 1g

Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0