Vodka Rigatoni

This was a very popular dish back in the 80s, which also happens to be the greatest decade of all time.

Ingredients

-1 people+

Metric

Method

1. 1

   Put the vegan margarine into a casserole pot or large saucepan over a low-medium heat. As soon as the margarine has melted, add the onion and garlic. Season with pinches of salt and pepper and fry for 10–15 minutes, until the onion and garlic begin to caramelise.

   
2. 2

   Turn the heat up to medium and add the tomato purée. Fry for 3 minutes, stirring occasionally to prevent the purée sticking to the pot.

   
3. 3

   Next add the vodka and cook for 2 minutes, stirring occasionally and using the vodka to deglaze the bottom of the pot.

   
4. 4

   Add the passata and simmer on a low heat for 15–20 minutes, or until the bitter flavour from the passata has gone.

   
5. 5

   Meanwhile cook the pasta as per the packet instructions and make sure you reserve the pasta water.

   
6. 6

   When the tomato sauce is ready, add the vegan single cream and 200ml (6.7fl oz) of the reserved pasta water. Give it a stir and heat through for a minute or so, then season to taste with extra salt and pepper if necessary.

   
7. 7

   Add the cooked pasta, stir through, then serve with the vegan parmesan. Lush.