Ingredients

The following ingredients have 4 Servings
  • 1 box (8 oz Barilla Red Lentil Penne)
  • 3 Tablespoons olive oil
  • 6 cloves garlic (minced)
  • 1 small onion (finely diced)
  • 28 oz can crushed tomatoes
  • 1/4 cup vodka or vermouth
  • ⅛ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup coconut cream
  • 1/2 cup fresh basil (chopped)
  • ¼ cup dairy-free shredded parmesan or hemp parmesan

Instruction

  • Bring a large pot of salted water to a boil, add pasta and cook until done, about 7 to 9 minutes. Drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and onions and cook for 5-6 minutes or until onions are translucent and fragrant. Carefully add crushed tomatoes into the skillet. Bring to a simmer and add salt, pepper and crushed red pepper. Stir to combine and cook for about 2 minutes before pouring in the vodka and simmering the sauce for another 5-6 minutes. Add in the coconut cream.
  • At this point you can add the drained pasta back to the pot and pour in the sauce to combine. Or you can plate the pasta and add sauce on top.
  • Sprinkle fresh basil and parmesan over the pasta and toss to mix. Serve immediately, passing additional parmesan if you like.