Spicy Tofu Rigatoni alla Vodka

🥘 Ingredients

• salt
• rigatoni 454 g
• pasta water 250 ml
• silken tofu 240 g
• extra virgin olive oil 4 tbsp
• yellow onion 0.67 medium
• garlic cloves 3
• Calabrian chilli paste 2 tsp
• tomato paste 85 g
• vodka 70 ml
• cherry tomatoes 300 g
• salt
• nutritional yeast 15 g
• vegan butter 2 ½ tbsp
• vegan Parmesan 25 g
• fresh basil
• vegan Parmesan
• black pepper

1. 1

   Bring a large pot of generously salted water to a boil ( salt ). Cook the rigatoni until al dente. Reserve pasta water before draining.
2. 2

   Blend the silken tofu in a blender until smooth and set aside.
3. 3

   Heat extra virgin olive oil in a large frying pan over a medium heat. Add the yellow onion (finely diced) and cook for 3 ½ minutes until softened.
4. 4

   Add the garlic cloves (thinly sliced) and Calabrian chilli paste , stirring for another 1 minute .
5. 5

   Stir in the tomato paste and cook for 1 ½ minutes , until fragrant and slightly darkened.
6. 6

   Deglaze: pour in the vodka and cook for 1 ½ 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.
7. 7

   Add the cherry tomatoes (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.
8. 8

   Transfer the tomato mixture to the blender and blend until smooth. Return to the pan.
9. 9

   Over a low heat, stir in the blended silken tofu and nutritional yeast . Add a splash of reserved pasta water until smooth and creamy.
10. 10

    Add the cooked rigatoni, vegan butter and vegan Parmesan . Toss everything together, gradually adding more pasta water until the sauce is glossy and coats the pasta.
11. 11

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