Get ready for the best gluten-free penne alla vodka - with fresh gluten-free pasta, and a creamy tomato sauce that will have you drooling for more!
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If you've never had gluten-free penne alla vodka, it's a divine dish that screams comfort food.
Are there jarred versions of vodka sauce you can buy at the grocery store?
Should you buy them?
You and I both know that homemade sauce always tastes better. Plus, this one comes together so quickly, it won't take you much time at all. And it is one of the easiest sauces to make! While you could have your favorite gluten-free pasta with turkey bolognese, or perhaps even pesto, there's something special about vodka sauce.
To make a vodka sauce, you saute onions and garlic in some olive oil using a heavy duty pot, like a Dutch oven. Then you add double concentrated tomato paste and cook them down. The vodka deglazes the pan, and after the mixture simmers, you stir in heavy cream or coconut milk (to thicken) along with fresh parmesan cheese. Yum!
I've adapted the vodka sauce from Bon Appetit and want to share a few things I changed.
First, I minced the garlic, rather than leave the cloves whole. I don't know about you, but I'm not a fan of eating an entire garlic clove!
Second, I omit the red pepper flakes, unless you prefer that heat in your pasta sauce. It adds quite the zing and spice! I would suggest starting with ⅛ of a teaspoon of red pepper flakes and go from there. Another option (my preferred method!) is to leave them out completely, and use the red pepper flakes as a garnish once the dish is complete, so you can control the spiciness.
Dairy: The dairy in this gluten-free penne alla vodka can be a lot to digest, especially if you are lactose-intolerant (like myself). You can substitute coconut milk or my favorite, So Delicious Coconut Creamer for heavy cream to reduce the dairy intake. I promise you won't taste the coconut flavor at all.
I would, however, keep the parmesan cheese, as it adds a lot to the dish. You can substitute a dairy-free parmesan, but I don't know how it will taste as that's not a product I'm familiar with. Parmesan cheese, like cheddar cheese, are both aged cheeses, which contain lower amounts of lactose than fresh cheeses. These are some of the easier cheeses to digest if you are sensitive to lactose.
Also, be sure to use pure, distilled vodka, which is usually gluten-free (always double-check the label). I use Smirnoff. Here's some helpful information from Beyond Celiac about vodka being gluten-free and what to look out for. If you don't have any vodka handy, you can substitute water with a squeeze of half of a lemon too!
Finally, to make this dish a real winner, use fresh gluten-free pasta from Charlie's Table!
I received four packages of Charlie's Table fresh pasta as a gift and was overjoyed by the results. They cook in less than five minutes and taste fantastic. Charlie's Table's fresh pasta is certified gluten-free and produced in a dedicated gluten-free facility. Plus they are also dairy-free, kosher, peanut-free, and soy-free!
The closest example I can compare Charlie's Table pasta to is the gluten-free egg fettuccine from Trader Joe's. Personally, I think the TJ's fresh pasta has a bit of an after taste. Charlie's Table does not. The taste is mild, great texture, and easy to cook! Win, win, win!
Of course, you can use dried gluten-free pasta for this dish as well, but the fresh pasta kicks it up a notch. Both versions will taste delicious, no matter what pasta you use. The sauce is the star here!
Here's the full recipe for gluten-free penne alla vodka!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Penne Alla Vodka Recipe
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 Tbsp. extra-virgin olive oil
- salt & pepper, to taste
- 1 4.5-oz. tube double-concentrated tomato paste
- 4 Tablespoons pure distilled vodka (make sure it's gluten-free) or 4 Tablespoons of water mixed with juice of ½ lemon
- ¾ cup heavy cream (use coconut milk or So Delicious coconut creamer to reduce dairy)
- 4 oz. freshly grated Parmesan cheese, plus more for serving (don't buy the bagged kind!)
- 1 lb. gluten-free pasta of your choice
- Optional: ½ teaspoon red pepper flakes
- Fresh parsley and extra parmesan cheese, for garnish
First, prepare the sauce. Finely chop the onion and then mince the garlic. Set aside. Grate parmesan cheese using a box grater and also set aside.
In a large pot with a thick bottom (like a Dutch oven), heat the extra virgin olive oil over medium heat. Add the onion and cook for 5 minutes, until it is just starting to brown. Add the minced garlic and stir for 1-2 more minutes, but be careful to not let it burn. If the garlic seems to be browning, lower the heat as needed.
At this point, fill a medium-sized pot with water and season with salt. Bring to a boil while you continue cooking the sauce.
Add the entire tube of the concentrated tomato paste to the pan, and the red pepper flakes (IF USING. Please refer to recipe notes!) Stir and mix well, allowing the tomato to coat the onions and garlic evenly. Add salt and pepper to taste. Cook for 5-7 minutes, stirring frequently until the sauce takes on a deep red color.
Add the vodka to deglaze the pan, stirring constantly, scraping up any bits on the bottom of the pot. Turn the heat to low.
Remove ¼ cup of the boiling water for your pasta with a heat-proof glass measuring cup - be careful! To the measuring cup, add heavy cream or coconut milk. This will help temper it and prevent it from breaking. Slowly, add this liquid mixture to the sauce, stirring constantly until smooth. Turn off the burner and remove sauce from heat.
Cook gluten-free pasta according to package directions, but don't drain. With a large spoon or spider, transfer the cooked pasta and place it right into the sauce, stirring to combine, along with ½ cup of the cooking liquid. Finally, add in the grated parmesan and stir, until the sauce becomes smooth and glossy.
Garnish with additional parmesan cheese, red pepper flakes (if using), and parsley.
Red Pepper Flakes
The original recipe calls for adding ½ teaspoon of red pepper flakes at the same time as the tomato paste. If you like the spice and heat of red pepper flakes, go for it! I found it too be to spicy for my taste. If you are not a fan of spicy foods, I would be cautious, and go with ⅛ of a teaspoon, and increase as you like, or leave them out completely. You can always garnish with red pepper flakes instead.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 563Total Fat 32gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 13gCholesterol 75mgSodium 530mgCarbohydrates 45gFiber 3gSugar 4gProtein 17g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like vodka sauce?
Have you tried Charlie's Table pastas?
Tell me in the comments below!