Dairy Free Classic Penne alla Vodka

Total time45 min

Prep time10 min

Cook time35 min

4.9

(18)

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Ingredients

4 servings

1 lb penne rigate

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
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

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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