Spicy Pasta alla Vodka
Made with Vegan Vodka Sauce
3/4 pound short shaped pasta
2 tablespoons extra virgin olive oil
1 medium yellow onion
2 cloves garlic, chopped
4 tblspns spicy Tomato 'Nduja (optional)
3/4 cup vodka (cause, why not?)
1 jar Vegan Vodka Sauce
Fresh cracked black pepper
1/4 cup grated Pecorino Romano, (plus more for serving, optional)
2 tablespoons dried wild oregano
2 tablespoons roughly chopped fresh parsley
Bring a large pot of water to a boil. Add 2 tablespoons of sea salt and return to a rolling boil. Add the pasta and cook until al dente according to the package directions.
While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the Tomato 'Nduja (if using) and cook, stirring until it begins to melt, about 2 minutes.
Add the vodka to skillet and cook for 2 minutes more to reduce by half. Stir in the Vegan Vodka Sauce and simmer for 10 minutes. Season with salt and pepper. Reduce the heat to low and cook 1 minute more.
Add the pasta and grated cheese (if using) directly to the skillet and toss to coat.
Plate in bowls and top with the oregano and parsley. Top with additional cheese and salt and pepper, if desired.