Fish Free Penne Alla Vodka
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free penne pasta
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tsp kosher salt
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
- ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup finely grated parmesan cheese, plus more for serving
Chef's tipChoose 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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