Creamy Vegan Vodka Rigatoni

CREAMY VODKA RIGATONI - vegan ;) This isn’t much of a alternation, but I promise you coconut milk works 100 times better than any cream alternative and is miles easier to find in the shops.  1 Onion, diced 4 Cloves Of Garlic, minced 1 Tsp Chilli Flakes  130g Tomato Puree (one tube) 50ml Vodka 300ml High-Quality Coconut Milk (my favs are D-Aroy and Kingfisher) 500g Rigatoni 1 Tbsp Desiccated Coconut  Small Handful Of Basil  Get your pasta cooking in salted boiling water. Cook 2 mins below package instructions (8-10 mins) Heat a pan with a glug of oil and add your chilli flakes. Toast for 1 min until the oil is slightly red and then add in the onions. Cook for 5 mins until translucent and add in the garlic.  Cook the garlic for 1 min then add in the tomato puree. Cook this out for at least 5 mins until the colour has noticeably darkened. Add in the vodka and cook for 2 mins. Pour in the coconut milk and 200ml of pasta water. Bring to a bubble then add in the pasta and cook for 2 mins, tossing the pasta until it’s glossy and well coated. Season with salt if needed.  Finish with desiccated coconut, freshly cracked black pepper, basil and olive oil.

Good

% Daily Values based on a 2,000 calorie diet