Vodka Mozzarella Rigatoni





Start with getting your medium pot ready by placing it on the stovetop on medium to high heat. While that's heating through, start slicing 1 medium yellow onion. Throw the sliced onions in the hot pan and move onto the garlic. Peel and roughly chop 4 garlic cloves, throw the garlic into the medium pot and shake the pot to move onions around slightly. Move onto the celery. (I like to ensure my celery is not stringy, so I slightly slice off the outer skin) Chop 3 celery sticks and throw those into the medium pot. Shake pan again and add 2 tbs of olive oil. Stir all ingredients, and let them fry (for about 5 minutes or) until onions look like this.


Empty the medium pan onto a plate or bowl and set aside. In the same hot pan add 1/2 tbs of olive oil and 5 oz of chopped cauliflower.




Once the cauliflower is added to the hot medium pot with olive oil, add

1/4 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

1 tbs nutritional yeast


Stir all ingredients together and let it cook for 5 minutes. While that is cooking away, open a can of garbanzo beans. Rinse them through in a strainer and add them to the cauliflower for 3 minutes. Cook for cauliflower and garbanzo beans together for 3 minutes, and then empty everything onto the same plate or bowl as the onions and celery. Set aside, and slice a handful of black olives. Your plate or bowl that is set aside should now look like this.


Sauteed onions, garlic, celery, cauliflower, garbanzo's and sliced uncooked olives.

Turn the heat down to low and add

1 (28 oz) can of unsalted crushed tomatoes

1/4 cup of vodka

1/4 tsp pepper

3 tsp sugar

1 & 1/2 tsp salt


Stir it up and let it bubble away for 30 minutes with no lid. After 30 minutes add 1/4 cup water and 1/2 tsp of olive oil (this makes the sauce shinier). Mix up the sauce and cook for an additional 30 minutes with a lid on.


Fill your larger pot with water and a bit of salt. Place on the stovetop on medium-high heat. Once the water starts to boil, add 1.5 lbs of pasta and stir. Cook 2 minutes less than what the pasta instructions call for al dente. (set a timer)


When your timer goes off, drain the water, turn off the hob and place the large pot with pasta back onto the same hob that is still hot. Add the sauce from the medium pot into the large pot (with pasta) and mix, add all the ingredients that were set aside, and 1/4 cup of vegan mozzarella cheese. Mix everything up into the pasta and let this sit for the remaining 2 minutes of cook time so the pasta can soak up all the crushed tomatoes.


Serve and enjoy!





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