From the kitchen
Creamy Tomato Basil Penne
Crushed tomatoes simmered with garlic and a splash of heat-stable rice milk that never breaks against the acidity.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 12 oz Penne Pasta
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 28 oz Crushed Tomatoes
- 1/2 cup Rice Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Fresh Basil, torn, to finish
Method
- Cook the pasta in salted water until al dente; drain.
- Heat the olive oil in a pot and sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute.
- Stir in the crushed tomatoes and simmer over medium heat for 15 minutes.
- Stir in the rice milk and cornstarch slurry directly into the hot, acidic sauce, rice milk can handle this without curdling.
- Simmer 3 to 4 minutes until thickened, toss with the pasta, and finish with fresh basil.
Kitchen note
This is the exact situation where rice milk genuinely outperforms almond or soy milk, it can go straight into a hard-simmering, acidic tomato sauce with zero risk of splitting, no off-heat timing required.
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