spaghetti alla vodka
vodka optional if you'd rather drink it.
Today’s dish (allegedly) comes from the discotheques of the 70s and 80s in New York City, a scene where the songs were long and the nights were even longer. I’m sure this dish lined the stomach of many a partygoer back in the day! Although the sauce is traditionally served with penne, I used what I had in my cupboard - spaghetti, and it holds the sauce beautifully. I also love adding crispy fried zucchini - did you know you can eat the stalks? They crisp up and taste the same as the vegetable itself, plus, you’re reducing waste. A win win for all involved.
ingredients.
(serves 2)
250g pasta
2 tbsp extra virgin olive oil
1/2 zucchini, in rounds
1/2 red onion, chopped
3 cloves garlic, crushed and chopped
1 can of crushed tomatoes OR 4 large tomatoes + 1tbsp tomato paste
1 sprig basil, on stem
1 sprig oregano, on stem
1 tbsp sugar, ensure vegan
1 cube of vegetable stock
1/2 cup plant based milk or cream
1/4 cup vodka
1 tbsp nutritional yeast or vegan cheese, to serve
how to.
Boil a pot of salted water and cook pasta according to instructions.
Preheat oven to 180 c and toss zucchini in salt and pepper and a generous glug of olive oil. Place on baking tray and cook until crispy, keeping and eye on it throughout cooking.
Meanwhile, fry onion and herbs in 2 tbsp of olive oil until translucent, add garlic and fry for a further minute. Reduce heat slightly and add the vodka, cooking until most of it has reduced.
Add tomatoes, stock cube and sugar, let bubble for 5 minutes. If it is too thick, add some water. Season with salt and pepper.
Blend the sauce until smooth in a food processor (controversial I know). Add back to the cooking pan and add soy milk, heating slowly.
When pasta is cooked, toss it through the sauce.
Serve with the crispy zucchini and some nooch on top!
mangia!!