Dairy Free Classic Penne alla Vodka

Total time45 min

Prep time10 min

Cook time35 min

This is vodka sauce done the classic way, built on crisped pancetta, garlic, and a good pinch of red pepper flakes bloomed right in olive oil before the vodka goes in to simmer down and mellow. Hand-crushed San Marzano tomatoes turn into a rich, deep-red sauce that clings to every ridge of penne rigate once the pasta joins the skillet with a splash of starchy cooking water. Torn basil scattered over the top adds a fresh, peppery lift right before serving. It's the kind of weeknight-fancy dinner that comes together in one pan and tastes like it took way more effort than it did. This version is a genuinely solid pick for a dairy free table, no asterisks needed. Serve it hot, straight from the skillet, with extra basil on hand for anyone who wants more.

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Ingredients

4 servings

1 lb penne rigate
De Cecco Pasta No. 41 Penne Rigate Box - 1 Lb JOVIAL ORGANIC BROWN RICE PENNE RIGATE PASTA Rummo Penne Rigate 66 - 16 Oz Bionaturae Organic Gluten-Free Penne Rigate Dreamfields Pasta Penne Rigate Box - 13.25 Oz
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For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp olive oil
4 oz pancetta, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes
½ cup vodka
1 can (28 oz) whole peeled san marzano tomatoes, crushed by hand
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp kosher salt, plus more for pasta water
¼ tsp black pepper
1 oz parmesan, finely grated (about ½ cup), plus more for serving
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For serving

¼ cup fresh basil leaves, torn

Instructions

1
Bring a large pot of water to a boil over high heat. Season generously with kosher salt — the water should taste pleasantly salty.
2
Heat the butter and olive oil in a 12-inch skillet over medium heat until the butter is melted and the foam subsides. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden at the edges, about 5–6 minutes.

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