INGREDIENTS:

  • 1 pound uncooked pasta (For this dish, I prefer Penne or Rigatoni pasta)
  • 1/4 cup corn, grape seed, or canola oil
  • 4 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 large can crushed red tomatoes (28 oz.)
  • 1 teaspoon salt
  • 3 tablespoons vodka
  • 1/2 cup macadamia nut cream
  • 1/2 cup chopped fresh parsley

DIRECTIONS:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In large skillet, heat oil over moderate heat. Add garlic and red pepper and cook, stirring well for 3-5 minutes (garlic should be golden brown; no darker)
  3. Next, add tomatoes and salt and bring to a boil. Reduce heat and simmer 15 minutes.
  4. Add vodka and cream and bring to boil, then reduce heat to low and add pasta, toss for 1 minute. Sprinkle with fresh parsley and serve!

MACADAMIA CREAM

Soak 1 cup macadamia nuts in filtered water for 2 hours; drain and rinse.  Place nuts + 1.5 – 2 cups filtered water in a high speed blender, e.g. Vitamix, and blend until creamy (you will want nut cream to be the consistency of heavy un-whipped cream).

Bon Appetit!

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