Gluten-Free Penne alla Vodka
Creamy, comforting, and completely gluten-free, this Gluten-Free Penne alla Vodka is a modern twist on the classic Italian favorite. Perfectly al dente gluten-free penne pasta is enveloped in a luxurious, tangy vodka sauce made with rich tomato paste, a splash of smooth vodka, and velvety heavy cream. The dish is elevated with fragrant garlic, a pinch of red pepper flakes for subtle heat, and a generous sprinkle of freshly grated Parmesan cheese. A finishing touch of fresh basil adds a vibrant, herbaceous note, making this recipe as flavorful as it is easy to prepare. Ready in just 35 minutes, this pasta dish is ideal for weeknight dinners or a special gluten-free celebration.
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Recipe Information
Ingredients
- 12 oz Gluten-free penne pasta
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 6 oz Tomato paste
- 0.5 cup Vodka
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free penne according to package instructions until al dente. Drain the pasta and set aside, reserving 1 cup of the pasta cooking water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, stirring frequently for about a minute until the garlic is fragrant but not browned.
Add the tomato paste to the skillet, stirring to combine with the garlic and oil. Cook, stirring often, for 2-3 minutes until the tomato paste darkens slightly.
Carefully add the vodka to the skillet, stirring to incorporate it with the tomato paste. Cook for another 2-3 minutes until the vodka is mostly evaporated.
Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to simmer gently while stirring until it becomes smooth and creamy, about 5 minutes.
Add the grated Parmesan cheese, salt, and black pepper to the sauce, stirring until the cheese melts completely, and the sauce is well combined.
Add the cooked penne to the skillet, tossing it gently to coat with sauce. If the sauce is too thick, add some reserved pasta water as needed to achieve desired consistency.
Continue tossing the pasta in the sauce over low heat until heated through, about 2-3 minutes.
Remove the skillet from the heat and add the chopped fresh basil, tossing to combine.
Serve the Gluten-Free Penne alla Vodka hot, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 24.2 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1186 mg | 91% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2071 mg | 44% | |
*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.
