Easy Penne alla Vodka Recipe | Gluten Free & Dairy Free Options
In this kitchen, we cook for everyone, whether you're vegan, gluten-free, dairy-free, or free to eat whatever you like. This easy Penne alla Vodka recipe can be made in every way to suit your dietary needs. The dish serves six and starts with sautéing a diced yellow onion in three tablespoons of oil. Add fresh minced garlic and red pepper flakes and cook briefly. Next, reduce a third cup of vodka until it's nearly gone. Add 28 ounces of tomato puree and let it thicken. Season with salt and fresh basil. For the cream base, use 1 cup of heavy cream or two cans of coconut milk for a dairy-free or vegan option. Let the sauce simmer until thick enough to coat a spoon. Boil one pound of pasta until al dente. Mix the sauce with the cooked pasta and enjoy.
Ingredients:
- 3 tablespoons of oil
- 1 diced yellow onion
- 2 tablespoons of fresh minced garlic
- ¼ teaspoon of red pepper flakes
- ⅓ cup of vodka
- 28 ounces of tomato puree
- ¼ teaspoon of kosher salt
- Fresh chopped basil (to taste)
- 1 cup of heavy cream or 2 cans of coconut milk
- ½ cup of Parmesan cheese (optional)
- 1 pound of pasta (gluten-free option recommended)
- Kosher salt (for pasta water)
Cooking steps:
- In a pan over medium heat, sauté the diced yellow onion in oil until translucent.
- Add minced garlic and red pepper flakes. Cook for 30 seconds or until garlic is light gold.
- Reduce vodka on high heat until nearly gone.
- Add tomato puree and let it thicken.
- Season with salt and fresh basil.
- If using heavy cream, add 1 cup; if using coconut milk, add 2 cans. Stir until fully combined.
- Simmer until sauce thickens.
- In a separate pot, boil water with kosher salt. Cook pasta until al dente.
- Mix the sauce with the cooked pasta and serve.
