With lactose intolerance, you can never order pasta with vodka sauce in restaurants. But making it at home is another story. Chef John at Foodwishes.com provided the recipe and the video, and I provided my own little modifications. It came out delicious.
Pasta with vodka sauce
1 14-ounce box Barilla multigrain pasta (I used spaghetti)
1 tablespoon olive oil
4 ounces chopped turkey bacon
1 small sprig fresh rosemary, whole1/2 cup vodka
1/2 cup nondairy creamer
3 cups prepared marinara sauce
3/4 cup water
salt and pepper, to taste
1/2 cup grated soy parmesan
Heat the oil in a large skillet over medium-high heat, and saute bacon til browned. Carefully add the vodka and rosemary. Cook and stir over high heat until vodka reduced to about 2 tablespoons. Add the creamer, salt and pepper. Stir and cook until it thickens up a little, about 5 minutes. Then add the marinara sauce and the water – simmer for about 20 minutes.
Meanwhile, boil pasta according to package instructions, drain. Return to pot, add the sauce and stir. Let it relax for about 5 minutes, lidded. Serve sprinkled with the soy parmesan. Makes 4 servings.