Gluten-Free Pasta with Vodka Sauce
Indulge in a comforting and flavorful twist on classic Italian cuisine with this Gluten-Free Pasta with Vodka Sauce recipe. This creamy, rich dish combines perfectly cooked gluten-free pasta with a velvety tomato-and-vodka sauce, elevated by the aromatic notes of garlic, shallots, and a hint of red pepper flakes for subtle heat. Heavy cream and Parmesan cheese create a luxurious texture, while fresh basil adds a pop of herbal brightness. Ready in just 40 minutes, this gluten-free delight makes a satisfying dinner option that doesn’t compromise on taste or texture. Perfect for those following a gluten-free diet, this recipe is ideal for weeknight meals or impressing guests with its restaurant-worthy flavors!
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Recipe Information
Ingredients
- 12 oz gluten-free pasta
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 3 units garlic cloves, minced
- 0.5 teaspoon red pepper flakes
- 6 ounces tomato paste
- 0.5 cup vodka
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until it is al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped shallots and cook until they are translucent, about 3-4 minutes.
Add the minced garlic and red pepper flakes to the skillet, continuing to cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, cooking for about 5 minutes, until it deepens in color. Stir frequently to prevent burning.
Pour in the vodka and simmer until it reduces by half, approximately 3-4 minutes.
Lower the heat and slowly stir in the heavy cream. Simmer the sauce until thickened, about 5-7 minutes.
Add the reserved pasta water as needed to achieve a smooth sauce consistency.
Stir in the grated Parmesan cheese and let it melt into the sauce. Season with salt and black pepper to taste.
Add the cooked gluten-free pasta to the skillet, tossing to coat it evenly with the sauce.
Garnish with chopped fresh basil just before serving.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 25.6 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
