Dairy Free Creamy Penne alla Vodka
Penne alla vodka is one of those restaurant-menu staples that feels almost impossible to recreate at home without heavy cream — but this version proves otherwise. Full-fat coconut milk steps in as the creamy base, delivering that same silky, luxurious texture without a drop of dairy, while nutritional yeast adds a subtle savory depth that rounds out the sauce beautifully. The vodka does real work here too, simmering down until the sharp alcohol edge mellows and the tomatoes open up into something rich and complex. Garlic and red pepper flakes bloom in olive oil right at the start, building a flavor foundation that makes the whole dish feel deeply satisfying. A splash of reserved pasta water at the end pulls everything together into a glossy, clingy sauce that coats every tube of penne just the way it should. This recipe serves four and comes together in one skillet, making it an easy weeknight win that nobody at the table will suspect is missing anything at all. Finish with torn fresh basil if you have it — it's optional, but it makes the whole bowl feel a little more special.
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Learn more →Ingredients
4 servings
- 12 oz penne pasta
For the sauce
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- 4 cloves garlic, finely minced
- 1 can (28 oz) crushed tomatoes
- ⅓ cup vodka
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp nutritional yeast
- 1 tsp salt, plus more for pasta water
- ¼ tsp black pepper
- ½ cup reserved pasta water
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the red pepper flakes and garlic and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can burn quickly.
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