This creamy vodka pasta gets its silky texture from a rich tomato base built on garlic-infused olive oil, a touch of red pepper flakes, and hand-crushed whole tomatoes simmered until deeply flavorful. A splash of vodka cooks into the sauce, sharpening the tomato flavor before everything mellows into that signature blush-pink color. The penne itself cooks up tender with just enough bite, soaking up the sauce beautifully so every forkful is glossy and coated rather than watery. Torn basil on top adds a fresh, herby finish that balances the richness of the sauce. It's a comforting, restaurant-style dinner that comes together in one skillet, and it's a great option to add to a gluten free dinner rotation without sacrificing any of the classic flavor.
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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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