Vegan Vodka sauce
- 2 tsp olive oil
- 4 cloves minced garlic
- ¼ tsp crushed red pepper
- 28 oz. can crushed tomatoes
- ¼ c vodka
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- 1/3 tsp salt
- A few dashes fresh black pepper
- ½ c sliced or slivered almonds
- ¼ c finely chopped fresh basil, plus a little extra for garnish
- ½ lbs penne
Bring a pot of water to boil for pasta. Preheat a saucepan over medium/low heat. Add the oil, garlic and crushed red pepper to the saucepan and saute' for about a minute, until fragrant, being careful not to burn. Add the crushed tomatoes, vodka, thyme, oregano, salt and black pepper. Cover, and turn the heat up a bit to bring to a simmer for about 20 minutes, stirring occasionally. Meanwhile, ad pasta to the water and cook according to package directions.
Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender (or a food processor) to blend the almonds into the sauce until creamy and only slightly grainy.
Add basil to the sauce, mis pasta and sauce together in pot. Serve with a little extra chopped basil for garnish.