Crushed tomatoes simmer with garlic-infused olive oil and a pinch of red pepper flakes until they break down into a rich, deep-red base, then a splash of vodka gets stirred in and cooked down until the sauce turns silky and slightly sweet. Tender penne gets tossed right in the skillet, soaking up every bit of that glossy, blush-colored sauce until it clings to each piece. A scattering of torn fresh basil on top adds a bright, herbal finish that balances the richness underneath. It's the kind of weeknight pasta that tastes like it took way more effort than it did, and it holds up beautifully as a dairy free favorite in your regular rotation. Serve it straight from the skillet with extra basil on top for a restaurant-style finish at home.
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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.
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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