A big bowl of pasta is my go-to dish for large and small family dinners. Simple and delicious and everyone leaves the table with a big smile and most often leftovers for the next day. My recipe for vodka sauce has been handed down for generations. And I’m not even Italian. But it’s always been a crowd pleaser.
So, when we recently launched our non-dairy, 100% Organic Oat Milk, I figured why not mix things up a bit. I’m sure my grandmother would be opposed to any change in her masterful recipe, nor would she even understand what Oat Milk is, but I like using organic ingredients wherever possible and I’m not a fan of dairy milk or nut milks for a variety of reasons.
So I did it. Traditional vodka sauce with RISE Organic Oat Milk. Originally I thought it would be a sacrifice and figured the family would taste a difference. And of course, they did. But in a good way. They loved it. FYI, I never told them I changed the family recipe but they don’t really need to know that, do they? So if you want to make an awesome vodka sauce here’s how to do it.
RISE Organic Oat Milk Penne alla Vodka
- 1 pound penne pasta (gluten free)
- 1 tbsp extra virgin olive oil
- 1 medium onion (finely chopped)
- 2 large cloves garlic (minced/pressed)
- 1 1/2 tsp dry oregano
- 1 28-oz can crushed tomatoes
- 1/4 cup vodka
- 1 tsp red pepper flakes (adjust up or down to your taste)
- 1/4 cup raw cashews
- 1/2 cup RISE Organic Oat Milk
- Salt and ground black pepper to taste
- Fresh Basil for garnish
- Bring a large pot of salted water to boil and cook the pasta until al dente-- firm but tender.
- Blend the cashews with 1/2 cup of RISE Organic Oat Milk until very smooth. Set aside.
- While the pasta water is boiling, heat the oil in a large saucepan. Add the onions, season with some salt and pepper, and cook until the onion is softened, about 5 minutes.
- Stir in the garlic and cook another minute. Add the tomatoes, vodka, oregano and red pepper flakes. (Anytime you add alcohol to a pot that's on the stove, make sure you either turn the heat off or very low).
- Stir, bring the sauce to a boil, then turn down the heat and let it continue to simmer for 10 minutes.
- Stir in the cashew cream and let it all warm through. Turn off the heat. Drain the cooked pasta and add it the sauce and mix well. Check for salt and pepper and add more if needed. Garnish with fresh basil. Serve hot.