Ziti With Vodka Tomato Soy "Cream" Sauce Sauté your favorite vegetables, sun-dried tomatoes, shrimp, lobster and/or breast of chicken and add to the sauce when combing with the pasta. This dairy-free "cream" sauce is also great on your favorite tofu-filled ravioli. Makes 6 Servings.
	Ingredients: 1 tablespoon sea salt, plus additional for seasoning One 28-ounce can whole plum tomatoes, drained and crushed 2 tablespoons olive oil 1 cup plain soy milk 3 cloves garlic, finely sliced Freshly ground black pepper 1/2 cup chopped onions 12 ounces ziti 5 fresh basil leaves, julienned Basil leaves, for garnish 1/4 teaspoon red pepper flakes Soy Parmesan cheese, for serving 6 tablespoons vodka
	Instructions: 1. In a medium stockpot, bring to a boil 5 quarts of water with 1 teaspoon of the sea salt and 1 tablespoon of the olive oil. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium nonstick skillet. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the basil, pepper flakes, and vodka and cook for 2 minutes more. Add the tomatoes, bring to a simmer, reduce the heat to low and simmer for 15 minutes. 3. Transfer the content of the skillet to a deep storage container and mix with an electric handheld blender (or use a food processor), adding the soy milk slowly. Season with salt and pepper to taste. 4. Add the ziti to the boiling water and cook until al dente 7 to 8 minutes. Drain and toss with the sauce. Serve in bowls with the basil leaves and Parmesan on top.

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