Eosinophilic Esophagitis Friendly Dairy Free Creamy Penne alla Vodka
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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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