Creamy Coconut Vodka Rigatoni
Creamy Coconut Vodka Rigatoni is a delightful pasta dish that combines the richness of coconut cream with the kick of vodka, resulting in a creamy sauce that’s both unique and indulgent. While it may not be the traditional choice, I can confidently say that coconut milk outshines any cream alternative and is much more readily available in stores. This dish typically features rigatoni pasta, which is excellent for holding onto the sauce.
Ingredients
- 1 Onion, diced
- 4 Cloves Of Garlic, minced
- 1 Tsp Chilli Flakes
- 130g Tomato Puree (one tube)
- 50ml Vodka
- 300ml High-Quality Coconut Milk (my favs are D-Aroy and Kingfisher)
- 500g Rigatoni
- 1 Tbsp Desiccated Coconut
- Small Handful Of Basil
Step 1
Cook your pasta in salted boiling water for 2 minutes less than the package instructions (8–10 minutes).
Step 2
Heat a pan with a splash of oil and add the chili flakes. Toast for 1 minute, or until the oil turns slightly red, then add the onions. Cook for 5 minutes, or until the onions are translucent, then stir in the garlic.
Step 3
Cook the garlic for 1 minute, then add the tomato puree. Continue cooking for at least 5 minutes, or until the colour has deepened. Add the vodka and cook for an additional 2 minutes.
Step 4
Pour in the coconut milk and 200ml of pasta water. Bring to a simmer, then add the pasta and cook for 2 minutes, tossing until the pasta is glossy and well coated. Season with salt if needed.
Step 5
Finish with desiccated coconut, freshly cracked black pepper, basil, and a drizzle of olive oil.
