Low Sodium Penne Alla Vodka

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

For the pasta

12 oz gluten free penne pasta
Barilla Gluten Free Penne Pasta, 12 oz
See all
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

3 tbsp garlic-infused olive oil
¼ tsp red pepper flakes
1 can (28 oz) whole peeled tomatoes, crushed by hand
⅓ cup vodka
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup heavy cream
½ cup finely grated parmesan cheese, plus more for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the gluten free penne according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta through a colander.
2
While the pasta cooks, heat the garlic-infused olive oil in a 12-inch skillet over medium heat until shimmering. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds.

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