Vegan Penne Alla Vodka

Total time40 min

Prep time10 min

Cook time30 min

Silky tomato sauce simmers with a splash of vodka and a hit of red pepper flakes until it turns deep and blush-pink, clinging to every ridge of tender penne. Garlic-infused olive oil gives the base a savory backbone, while a bit of reserved pasta water helps everything come together into a glossy, restaurant-worthy finish. Torn fresh basil on top adds a bright, herby lift that balances the richness of the sauce. It's a comforting, date-night-caliber pasta that comes together in one skillet with minimal cleanup. This version is a great fit for a vegan table, letting you enjoy that classic creamy, spicy-sweet vodka sauce without missing a beat. Serve it immediately while it's at its silkiest, with extra basil scattered over the top for good measure.

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Ingredients

4 servings

For the pasta

12 oz gluten free penne pasta
Bionaturae Organic Gluten-Free Penne Rigate Ronzoni Gluten Free Penne Rigate Pasta Signature SELECT Pasta Gluten Free Penne Rigate - 12 Oz Good Graces Gluten Free Penne Anna Gluten Free Penne Rigate Pasta, 8 oz
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Chef's tip
Gluten-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 tip
Use 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 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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