Taste your pasta now that the extra saltiness has been added, and season accordingly once more if need be. Give it a good mix to combine everything, and add parmesan (omit to keep vegan) and stir once more. Add the drained noodles into the sauce pan, along with your pasta water and 2 tablespoons of butter. Drain your pasta, keeping roughly one cup of pasta water to add to the sauce. Once your vodka has cooked out, pull your sauce off the heat. Recipes: Pumpkin Soup, Walnut Gnocchi 250 gm uncooked penne (tubes) or fusilli (spirals) or a similar small pasta (Gigi used shell pasta or conchiglie) 5 cups water for boiling the pasta (after pasta is cooked and drained, reserve 1-2 cups of the pasta water) 2 tsp salt for cooking the pasta 6-10. I recommend heavily salting your sauce to cut the sweetness of the coconut milk, keeping in mind that we will be adding butter and salted pasta water at the end. Season your sauce with red pepper flakes, oregano, salt, and pepper. Add your tablespoon of gluten free vodka and continue stirring to let the alcohol cook out. Once the paste has darkened, add your coconut milk and combine, stirring for about 2 minutes. Once heated, add your tomato paste and let it turn into a deeper red color. Add your garlic infused olive oil to the pan and let it get warm. Turn your stovetop to medium low heat and place a large pan over top. Add your pasta once the water is boiling. 1/4 cup parmesan cheese (omit to keep vegan)īring a large pot of salted water to a boil to cook your pasta.
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