PENNE ALLA VODKA
It's kind of fun to search for recipes to use ingredients you already have in the house. I am not a vodka drinker but my husband and I had vodka left from our wedding reception in 1992! Although this recipe uses vodka, it does not taste like vodka. My husband and I enjoyed this meal. The first few bites had quite a spicy kick but then we accommodated to it.
Here is the original recipe from Vegan Huggs. I removed the oil, added spinach, and modified based on ingredients I had at home.
Here is information about Einkorn wheat, the oldest wheat known to scientists. My favorite wheat pasta is Einkorn because of its flavor and texture. I bought mine at the Good Foods Co-op in Lexington, KY.
Here is a 6 minute video where Chef Del shows you how to dry saute vegetables. This is how I saute. Oil is not a health food and is not necessary.
Penne Alla Vodka
Ingredients
1/2 cup raw cashews
3/4 cup water + boiling water for soaking the cashews
1 medium shallot, minced (I did not have a shallot so used 2 TBSP of finely minced sweet onion and added an extra clove of garlic.)
4 cloves garlic, minced
1/2 teaspoon red chili flakes or to taste (1/2 teaspoon makes it quite spicy)
1/2 teaspoon dried oregano (I also added 3/4th teaspoon Italian seasoning)
1/2 cup good quality vodka
28 ounces canned crushed tomatoes, fire-roasted or regular
1/2 cup low sodium vegetable broth
3/4 teaspoon salt or to taste (I used 1/2 teaspoon)
Fresh cracked pepper to taste
12 ounces penne pasta (I used Jovial Einkorn penne pasta.)
3 large handfuls of baby spinach, stems removed
Instructions
To prep the cashews, cover them with boiling water for 20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a high speed blender with 3/4 cup of water. Blend on high until very smooth. Set aside.
Heat a large pot over medium heat and dry saute the shallot (or onion) and garlic, adding a splash of water when they start to stick to the pan. Cook until they begin to brown and are fragrant.
Add the crushed red pepper, oregano (and Italian seasoning). Sauté 30-60 seconds until fragrant.
Add vodka and cook until it's reduced by half. Takes about 1-2 minutes. Use caution if cooking on open flame.
Add the tomatoes, broth, salt, and pepper. Reduce heat slightly and gently simmer for 12-15 minutes until liquid reduces and sauce thickens. Stir often. (I simmered for 45 minutes.)
While the sauce is cooking, place pasta in a large pot of boiling water. Cook until al dente per package instructions. Drain and set aside.
Pour the cashew “cream” into the pot of tomato sauce and stir to combine well. Gently simmer for 1-2 minutes to combine and thicken. Taste for seasoning and add more if needed. If the sauce is too thick, you can add water as needed to thin it out. Add the spinach, stir and allow to wilt.
Add the pasta to the pan and gently toss to coat. Remove from heat. Serve with fresh-cut parsley and vegan Parmesan if desired.
