This low-fat lactose intolerant-friendly recipe is a flavorful alternative for the classic vodka sauce-based pasta!
2 cloves garlic; minced
2 slices ginger; minced
8 ounces spicy Italian sausage; sliced
1/4 cup vodka
1 28-ounce can canned tomatoes; pureed
1 cup low-fat coconut milk
1/2 cup coriander; chopped
salt and pepper
8 ounces fresh pappardelle
Heat a drizzle of olive oil in a nonstick pan over high heat. When hot, add garlic and ginger and toast until fragrant, about 2 minutes. Then, add sliced sausage and fry until brown on both sides, frequently stirring, about 6 minutes.
Then, deglaze the pan with vodka (be careful as it may end up flambeing); add pureed tomatoes and turn the heat to medium--cover and cook for at least 35 minutes. Then, add coconut milk and coriander to the pot and stir to combine; cook for an additional 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook pappardelle until al dente, about 8 to 10 minutes. Transfer pasta to the sauce and add a little pasta water if the sauce is too thick. Toss to coat and serve while hot.