Oh. Em. Gee. Am I good or what? I tweaked a recipe to make pareve “alla vodka” sauce, and let me I tell you, methinks it works. Totally delicious, and can be served along side any form of meat product you like. Since I was too lazy to make some meat for myself today, i garnished with some grated parmesan cheese, as evidenced in the photo below… however the sauce is completely pareve. The only thing that could have made this better is to have thrown in some leaves of fresh basil at the end. yummmm! And heck, why not have yourself a shot of vodka with the meal? You deserve it
2 tbs olive oil
2 small or 1 very large clove of garlic, finely chopped
1/3 cup vodka
1.5 cups Almond Milk, original flavor
1 tsp coarse dijon mustard (I use Gray Poupon)
1 cup crushed tomatoes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
Set a pot of water, lidded, to boil. While waiting for the water to boil, set a skillet on the stove, on medium heat, and add the olive oil. Finely chop the garlic and add to the oil. Once the garlic begins to brown, around 30 seconds after you add it in, add the Vodka. About 1 minute after that, add the almond milk, mustard, and seasonings. Stir to combine and bring to a simmer, allowing it to reduce by about 1/3.
Your water for the pasta should begin to boil as the cream mixture reduces. Once it boils, add a generous amount of salt and the pasta. Return to a boil and allow to cook to just before al dente, about 5 minutes.
Once the cream mixture has reduced, add the tomatoes and stir. Allow to simmer together and taste to make sure the seasoning is to your liking. If not, adjust at this point. Once the pasta is ready, just before al dente, transfer with a slotted spoon from the pot of water to the sauce, and allow it to finish cooking in the sauce. Once the pasta is done, your dish is ready.
Serve with anything you like.
recipe adapted via foodnetwork.com