Name: Vegan Vodka Sauce with Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 4 garlic cloves, minced; ½ teaspoon red pepper flakes (optional); ½ teaspoon salt; 1 (6-ounce) can tomato paste; ¼ cup vodka; 1 cup raw cashews, soaked in hot water for 20–30 minutes; 1 cup water (for blending with cashews); 12 ounces pasta (like rigatoni or penne); Fresh basil, for serving (optional); Black pepper, to taste

Why You’ll Love Vegan Vodka Sauce with Rigatoni Recipe

Enjoy all the flavor of a traditional sauce with none of the dairy. The coconut milk adds luscious creaminess, while shallots, tomato paste, and vodka build a rich, balanced sauce. It’s perfect for weeknights or special occasions and pairs beautifully with crisp greens or roasted veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Kosher salt
1 pound rigatoni or penne
2 tablespoons extra virgin olive oil
1 large shallot, finely chopped
½ teaspoon red pepper flakes
1 6-ounce can tomato paste
¼ cup vodka
1 14-ounce can coconut milk (regular or lite)
1 teaspoon red wine vinegar
Freshly ground black pepper
Nutritional yeast or dairy-free Parmesan cheese, for serving

Directions

Bring a large pot of water to a boil and salt generously. Add the rigatoni and cook for 1 minute less than package directions. Scoop out 1 cup of pasta water, then drain the pasta.
Heat the olive oil in a large, deep skillet over medium-low heat. Add the shallot and a pinch of salt and cook until softened and translucent, about 3 minutes.
Add the red pepper flakes and tomato paste. Cook until the tomato paste loosens, brightens, and begins to caramelize, 3–5 minutes. Add a splash of pasta water if the paste starts to stick or burn.
Pour in the vodka and simmer until almost completely evaporated, about 3–5 minutes.
Slowly stir in the coconut milk until a smooth sauce forms. Remove from heat and add the red wine vinegar, a big pinch of salt, and several grinds of black pepper. Taste and adjust seasonings.
Add the drained pasta to the sauce. Return to medium-high heat and simmer, stirring constantly, until the sauce evenly coats the pasta and the pasta is cooked through, about 2 minutes. If the sauce is too thick, add a splash of pasta water to reach your preferred consistency.
Serve topped with additional black pepper and dairy-free Parmesan or nutritional yeast.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Spicy kick: Add extra red pepper flakes or a pinch of chili powder to the sauce.
• Nutty cream: Substitute cashew cream (blended soaked cashews and water) for coconut milk for a richer texture.
• Veggie boost: Stir in sautéed mushrooms, spinach, or roasted bell peppers for added vegetables.
• Alcohol-free: Replace the vodka with a splash of vegetable broth and a squeeze of lemon for acidity.

Storage/Reheating

• Refrigerator: Store leftover pasta in an airtight container for up to 3–4 days.
• Freeze: Cool completely and freeze in a sealed container for up to 2 months.
• Reheat: Thaw in the refrigerator (if frozen), then warm gently on the stovetop over low heat, adding a splash of water or plant-based milk to loosen the sauce.

FAQs

What makes this vodka sauce vegan?

This version uses coconut milk instead of dairy cream and omits traditional dairy products like butter and Parmesan, making it suitable for a vegan diet.

Can I use a different pasta shape?

Yes — penne, rigatoni, or any pasta with ridges or tubes works well to hold onto the sauce.

Does the vodka flavor remain in the sauce?

Most of the alcohol cooks off during simmering, leaving behind subtle flavor that enhances the dish without tasting boozy.

Can this recipe be gluten-free?

Yes — swap in your favorite gluten-free pasta to make the dish gluten-free.

Is coconut milk essential?

While coconut milk gives creaminess, you can substitute blended cashews or other plant-based cream alternatives.

How do I adjust the spice level?

Increase or decrease the red pepper flakes to suit your heat preference.

Can I make this ahead of time?

Yes — prepare the sauce ahead and reheat before adding freshly cooked pasta to maintain texture.

What toppings go well with this dish?

Vegan Parmesan, nutritional yeast, fresh basil, or cracked black pepper all complement the sauce beautifully.

How do I prevent the sauce from being too thick?

Add reserved pasta water a little at a time until you reach your desired consistency.

Can children eat this dish given it contains vodka?

Although most alcohol cooks off, if serving children or those avoiding alcohol entirely, you can omit the vodka and use vegetable broth or water with a splash of vinegar for acidity.

Conclusion

This vegan vodka sauce with rigatoni is a fantastic plant-based interpretation of a classic Italian-American favorite. Creamy, flavorful, and easy to make, it’s an excellent choice for weeknight meals or special dinners alike. Whether you’re vegan, dairy-free, or simply love rich pasta dishes, this recipe delivers comfort in every bite.