Lumaconi alla vodka

A plate of Lumaconi alla vodka with parmesan and basil

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5 from 1 vote

Lumaconi alla Vodka is the perfect recipe for entertaining. It's a simple, hearty dish that is guaranteed to please.

Prep Time10

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Keyword: butter, cherry tomatoes, cream, garlic, onion, passata, pasta, vodka

Servings: people

Calories: 537.09kcal

Ingredients

300 g pasta e.g. lumaconi
1 tbsp butter
1 small onion diced finely
1 pinch salt
2 cloves garlic minced
2 tbsp tomato puree
400 g tomato passata
14 cherry tomatoes
150 ml double cream
75 ml vodka
parmesan optional
basil optional

Metric - US Customary

Instructions

Cook your pasta according to instructions while you make the sauce.
Melt the butter in a pan and add the onion and salt.
Sweat the onions for 8-10 minutes until they have softened and are starting to brown.
Add the minced garlic and cook for another 2-3 minutes before stirring through the tomato puree and passata.
Bring the sauce up to a simmer before taking off the heat and stirring through the cream.
Transfer the sauce to a blender and blitz on high until you have a smooth sauce.
Pour the sauce back into the pan.
Using a ladel or slotted spoon, transfer the cooked pasta into the sauce (you want to bring a little pasta water over with the pasta so don't worry about being too careful).
Pour over the vodka before stirring the pasta into the sauce.
Warm gently until the dish is piping hot.
Serve with a little parmesan and basil leaves to garnish.

Notes

Make it vegan

It's really easy to make Lumaconi alla Vodka vegan.

The only substitutes you need to make are the butter and cream.

For the butter you can either use a non-dairy butter or olive oil.
For the cream, Oatly and Elmlea both do fantastic cream alternatives. The choice is yours!

If you still want to garnish the dish with parmesan then you can buy vegan parmesan in many supermarkets or you can make your own at home - find out how to here.

Nutrition