Lightened Up Spicy Rigatoni With Vodka Sauce [Gluten-Free]

I've been craving all things Italian like crazy during this quarantine. On some days, authentic cooking gets the best of me and I go straight for the homemade focaccia or white-flour truffle pasta, but on other days (when I want to practice a bit of self-control while still feeling like I'm indulging) I experiment with recipes like this.

This gluten-free spicy rigatoni (or in my case, fusilli, whatever you have on hand!) is lightened up by using gluten-free chickpea pasta and coconut milk in place of traditional pasta and heavy cream. With the beautiful silkiness from the parmesan and coconut milk and the protein-packed pasta, I guarantee you will not miss a thing about the classically heavy (and delicious) recipe. I was so excited this turned out so good and can't wait for you to try it!


Recipe, serves 4:
1 medium onion, chopped
4 garlic cloves, minced
4 oz. grated Parmesan cheese
2 Tbsp. extra-virgin olive oil
4.5-oz. double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup full-fat coconut milk
1 lb. gluten-free pasta, rigatoni preferred

Add olive oil, chopped onion and minced garlic to a pan over medium heat and sauté until golden brown, about five minutes.

Add tomato paste and chili flakes to pan and stir until mixture is combined and until paste is a deep red color, about five minutes.

Add vodka to deglaze pan, and reduce heat to low. Add 1/4 cup hot water and coconut milk to pan, stir to combine until a smooth sauce comes together. Remove from heat.

Bring one pot of salted water to a boil and cook pasta about one minute less than instructions indicate. Reserve 1/2 cup pasta water and drain pasta.

Transfer pasta to vodka sauce, stirring to fully coat. Add parmesan until well incorporated and silky smooth, adding pasta water to thin if necessary. Season with salt to taste (IMPORTANT!)

Serve with a drizzle of olive oil and fresh parmesan. Enjoy!