Meatless Monday: Pasta alla Hepburn (GF)(V)

hepburnSometimes you just have to stop and ask yourself, “What would Audrey eat?”

the ingredients:
2 tablespoons of Earth Balance butter
1 large spring onion, chopped
1 26.2 oz. box of Pomi strained tomatoes
sea salt
freshly ground black pepper
6 tablespoons soy milk
1/4 cup vodka
1/2 pound gluten free pasta (cook while making sauce)
flat-leaf parsley, for garnish

the method:
Heat butter in a big skillet until melted, then add onion and sauté until softened. Toss in the tomatoes with some salt and pepper, and let simmer until thickened and the tomatoes are breaking down. Around 10 minutes, give or take. Stir in the vodka and half and half and let heat briefly. Stir into the cooked penne. Garnish with fresh parsley.