Penne alla vodka
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Minced Garlic Cloves
Grated Vegan Cheese
In a heated pan, brown the onion in the oil. When it becomes translucent, add the garlic.
Deglaze the pan with the vodka.
Add the tomato passata and cook until lightly caramelized.
Add the chestnut milk and reduce until the sauce is creamy and smooth.
Add the pepperoni, salt, black pepper, grated vegan cheese and set aside.
In another pan, cook the penne according to the directions on the package, in boiling salted water. Drain the pasta when it is al dente and reserve 1/3 cup of the cooking water.
Transfer the cooked pasta to the pot with the sauce, add the cooking water (1/3 cup) and mix well until the sauce is creamy and thick. Serve with more grated vegan cheese
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