Rigatoni alla Vodka
A classic Italian-American favorite, made plant-based. Here, rigatoni catches every swipe of spicy vodka sauce, built from slow-simmered tomatoes, Calabrian chile, and almond cream. It's topped with breaded vegan chicken parmesan and finished with vegan parm and herbs.
Nutritional facts
Protein
29g
Carbs
90g
Calories
910kcal
Fat
45g
Ingredients
Canola Oil, Vegan Parmesan, Veg, Tomatoes, Whole, Canned, Italian, Spice, Parsley, Dried, Vegan Egg, Bay Leaf, All Purpose Flour, Extra Virgin Olive Oil, Vegan Mozzarella, Black Pepper, Calabrian Chili Paste, Tomato Paste, Garlic, Oregano, Sugar, Onion, Kosher Salt, Shallot, Black Pepper, Rigatoni, Crushed Red Pepper, Vodka, Basil, Panko Breadcrumbs, Parmesan Cheese
Contains milk, coconut, almonds, wheat, soybeans.
Reviews
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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