Eosinophilic Esophagitis Friendly Dairy Free Penne alla Vodka
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Learn more →Ingredients
4 servings
- 12 oz penne pasta
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- 1 can (6 oz) tomato paste
- ⅓ cup vodka
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp kosher salt, plus more for pasta water
- ½ tsp black pepper
- 3 tbsp nutritional yeast
- 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. Add the penne and cook 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 large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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