---
title: Spicy Tofu Rigatoni alla Vodka
source: https://www.instagram.com/p/DeooOEOx5Ig/
servings: 4
prep time: 10 minutes
cook time: 30 minutes
tags:
  - pasta
  - italian
  - vegan
  - tofu
---

-- Serves 3–4. Quantities converted from US cups to metric.
-- Original ranges are noted in comments where a midpoint was picked.

-- ===================== PASTA =====================

Bring a large #pot{} of generously salted water to a boil (@salt{}). Cook the @rigatoni{454%g} until al dente. Reserve @pasta water{250%ml} before draining. -- you'll use 120–250 ml of it

Blend the @silken tofu{240%g} in a #blender{} until smooth and set aside.

-- ===================== SAUCE =====================

Heat @extra virgin olive oil{4%tbsp} in a large #frying pan{} over a medium heat. Add the @yellow onion{2/3%medium} (finely diced) and cook for ~{3.5%minutes} until softened. -- original range: 3–4 minutes

Add the @garlic cloves{3} (thinly sliced) and @Calabrian chilli paste{2%tsp}, stirring for another ~{1%minute}. -- original ranges: 3–4 cloves, 1½–2½ tsp chilli paste (adjust to taste)

Stir in the @tomato paste{85%g} and cook for ~{1.5%minutes}, until fragrant and slightly darkened. -- original range: 1–2 minutes

Deglaze: pour in the @vodka{70%ml} and cook for ~{1.5%minutes}, stirring to incorporate. No vodka? Use 70 ml water, pasta water or veg stock plus about 1 tsp lemon juice or white wine vinegar instead (add the acid gradually and taste), or non-alcoholic white wine. -- original range: 60–80 ml

Add the @cherry tomatoes{300%g} (halved) and season with @salt{}. Cover and simmer over a medium-low heat for ~{8%minutes}, until soft and jammy. Add a splash of pasta water if it gets too thick.

Transfer the tomato mixture to the blender and blend until smooth. Return to the pan.

-- ===================== MAKE IT CREAMY =====================

Over a low heat, stir in the blended silken tofu and @nutritional yeast{15%g}. Add a splash of reserved pasta water until smooth and creamy. -- don't let the sauce boil aggressively after adding the tofu, or it loses its silky texture

-- ===================== FINISH & SERVE =====================

Add the cooked rigatoni, @vegan butter{2.5%tbsp} and @vegan Parmesan{25%g}. Toss everything together, gradually adding more pasta water until the sauce is glossy and coats the pasta. -- original range: 2–3 tbsp butter; don't skip the pasta water, it's what brings everything together

Top with @fresh basil{}, extra @vegan Parmesan{} and freshly cracked @black pepper{}.