Always check the ingredients to make sure the product is vegan.
- 1 x 35-ounce can Italian plum tomatoes with their liquid
- 1 pound penne
- ¼ cup extra-virgin olive oil
- 10 cloves garlic, peeled
- crushed hot red pepper
- ¼ cup vodka
- ½ cup heavy vegan cream (you can order it from veganstore.com or make your own by blending silken tofu and soy milk)
- 2 tablespoons soy margarine or olive oil for finishing the sauce, if you like
- 2 to 3 tablespoons chopped fresh Italian parsley
- ¾ cup soy Parmesan, plus more for passing if you like
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Pour the tomatoes and their liquid into the work bowl of a food processor.
- Using quick on/off pulses, process the tomatoes just until they are finely chopped (longer processing will aerate the tomatoes, turning them pink)
- Stir the penne into the boiling water.
- Bring the water back to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Whack the garlic cloves with the side of a knife and add them to the hot oil.
- Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes.
- Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan.
- Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
- Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
- Just before the pasta is done, the garlic cloves out of the sauce and pour in the cream.
- Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce.
- If the skillet is large enough to accommodate the sauce and pasta, the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
- Check the seasoning, adding salt and red pepper if necessary.
- Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
- Remove the pot from the heat, sprinkle ¾ cup of the soy parm over the pasta, and toss to mix.
- Serve immediately, passing additional parm if you like.
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