postheadericon Pasta in a Tomato-vodka-cream mushroom sauce

OMG this divine. It is so much more than the sum of its parts. YUM. We made this after a friend made this dairy & gluten-filled recipe and had her entire family raving about it. This is a keeper, and will be made again very, very soon.

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & a vegan recipe with appropriate ingredient checking.

Pasta with vodka-cream-tomato-mushroom sauce

Ingredients

  • 1/2 or 3/4 oz dried porcini or shitake mushrooms (whichever size is available at your grocery store)

  • 1/2 cup hot water
  • splash olive oil
  • 1 medium onion, chopped
  • 4oz sliced pancetta, chopped (omit if vegetarian/vegan/can’t find)
  • 4 large garlic cloves, minced or pressed
  • 10 oz fresh crimini mushrooms (or white button), thinly sliced
  • 1/3 cup vodka
  • 1 large (28oz-ish) can diced tomatoes in juice
  • 1 bay leaf
  • 1 TBS dried basil
  • 1 TBS dried parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup coconut milk or soy creamer
  • 1 lb gluten-free pasta (a twirly type like fusilli or a fetuccine type works well)

Method
Soak dried mushrooms in hot water until softened, about 30 minutes.

While the mushrooms are soaking, heat oil in a medium-large pot over medium-high heat, then sauté onion and pancetta, stirring until golden (about 5 min). Add garlic and fresh mushrooms and sauté, for about another 5 minutes.

Drain liquid from the soaked mushrooms into the pot, dice & add the soaked mushrooms, and add the vodka and boil, uncovered, until most of liquid is evaporated, about 5 minutes again.

Stir in the canned tomatoes (including the liquid), bay leaf, and other spices and bring to a boil. Stir in coconut milk/soy creamer, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaf, and use an immersion blender to make part of the sauce a uniform texture.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain.

Toss pasta with just enough sauce to coat, then serve with the rest of the sauce, a salad, and if not vegetarian some sausages to add more protein.

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