I grew up eating vodka sauce as much as I ate my moms homemade chapati. As I’ve mentioned several times before, Italian food is just as important in my life as Indian food given my childhood in good ole’ Staten Island. Vodka sauce is the best – creamy, garlicky, just a hint of tomato but all of the comfort. Our favorite vodka sauce is from Goodfella’s – once deemed the #1 pizzeria in the world – and I can tell you why, cause their pizza is bombbbbb. Our favorite pie from Goodfella’s is the Vodka Pie – brick oven dough, fresh mozz, creamy vodka sauce, peas, mushrooms. However, vodka sauce is definitely not the healthiest thing in this town – tons of oil, cream, butter, and cheese. Soooo in typical Chef Pri fashion, I re-created this deliciousness into a vegan Vodka Sauce and instead of using regular pasta, I used Banza Chickpea pasta – protein-full! And wanna hear something else – it only takes 15 minutes!!

Check out the recipes below and I’ve also posted a full step-by-step video on my IGTV!

15 Minute Vegan Vodka Sauce:

• 1 can 15 oz can San Marzano crushed tomatoes
• 1 medium white onion – finely chopped
• 4 cloves garlic – minced
• 1 tsp red crushed pepper
• 1 tbsp vegan margarine – I used this
• salt
• black pepper
• 2-3 oz good quality vodka – I used this
• 1/2 cup unsweetened vegan heavy cream/half & half – I used this
• 1/4 cup vegan cream cheese – I used this
• 1/4 tsp cane sugar
• fresh basil
• olive oil
• 1 boz Banza Cavatappi Pasta
• Water for boiling

1. Fill a large pot with water and place over high flame to bring to a boil. Once its ad a boil, add in a generous sprinkling of salt and add in Banza pasta.

2. While the pasta is boiling, place a large skillet over medium-high flame. Pour in olive oil to coat. Once hot, add in onions, garlic and red crushed pepper. Sauté for about 30-60 seconds until onions begin “sweating.” Add in the vegan margarine and sprinkle in some salt and pepper. Reduce heat to meat and continue cooking. Keep an eye on the pasta and stir from time to time so they don’t stick together. After the margarine has melted in and the onion are slightly golden in color, add in the can of crushed tomatoes and cook together for about 2 minutes. Now add in the vodka being careful not to splash and get on the flame. Incorporate into the sauce and cook for a few minutes.

3. While the alcohol is cooking out, stir the pasta and once its al dente, using a measuring cup remove about 1/2-1 cup of the pasta water and set aside. We may need this for the sauce. Then drain the pasta and set aside.

4. Once the alcohol is cooked off, add in the vegan half&half and stir, then add in the vegan cream cheese. Stir until incorporated and smooth. Reduce heat to low. At this point you have a choice to transfer the sauce to a blender and give it a quick blend to have it completely smooth, otherwise leave as is in the pan. I did not blend it. Cook for another few minutes on low until thickened and slightly bubbling. Add in the pasta and toss. Top with fresh basil and serve!!