My recipe for this GF Pasta Tomato Vodka Sauce is light a light version and uses fresh homemade noodles.Jump to Recipe
There is truly nothing better than homemade pasta. It is a lot easier than you think. Experience helps to get the right texture. With this said, I have seen plenty of chefs use box pasta. It is certainly acceptable to use and you can enjoy the pasta still. Below is a link to my do it yourself gluten free pasta.
Pasta is a lot like rice, very versatile. What I mean is that pasta is a vehicle to pick up the sauce in a dish. Through my food exploration, I have gone traditional and quite unique with my flavors. Some examples include:
The recipe comes together quite easily once you have your pasta made. In a big pan, I used a Dutch oven, the onions and garlic are softened to bring out there sweetness. Then, the tomato paste is added cooking it to bring out its sweetness as well. At this point, the vodka is added and the alcohol is cooked out. The tomatoes and sauce are added and it is finished off with coconut milk and grated Parmesan. The pasta only takes a couple of minutes to cook. Then it is finished off in the sauce for serving.
The cast of characters.
Building the tomato vodka sauce.
The GF Pasta Tomato Vodka Sauce.
GF Pasta Tomato Vodka Sauce
Nothing beats homemade pasta. My GF Pasta Tomato Vodka Sauce is made without cream and still is very creamy.
- 1 Lb Gluten free pasta
- 1 Medium Yellow onion diced
- 2 Cloves Garlic minced
- 3 Tbsp Tomato paste
- 1 Cup Coconut Milk
- 1/2 Cup Vodka
- 1/2 Cup Half and half
- 2 Tsp Red pepper flakes
- 1 Tbsp Olive oil
- 2 Tsp Oregano
- 2 Tsp Basil
- 1 Tsp Salt
- 2 Tsp Fresh ground black pepper
- 1/2 Cup Mozzarella shredded
Begin by heating the oil in a Dutch oven. Once warm, add in the onion and cook until softened – about 5 minutes. Add the garlic and cook for 1 minute. Add in the spices and mix well. Next, add in the tomato paste. Mix well and cook for 2 minutes so the paste sweetens up.
Next add in the vodka and cook until it evaporates. Add in both the half and half and the coconut milk. Stir well and let simmer for 5 minutes. Finish the sauce by adding in the shredded cheese.
In a separate pan, drop in a ladle full of the sauce. Next, add in a plateful of your cooked pasta. Mix for 1 minute. Serve with more cheese.