Being a gluten-free eater doesn’t mean you can’t enjoy pasta. Yes, it’s time to enjoy some easy gluten-free penne alla vodka!
This rich and delicious tomato-based sauce is made with crushed tomatoes, fresh garlic, sauteed onions and pancetta. Then simmer with a touch of cream and of course, vodka. It’s delicious, and if you’ve never tried it, we think you’re missing out.
The best part, this popular Italian restaurant is easy to make at home. And once you do it, you’ll want to do it again and again. The only thing you need to make this dish gluten-free is a gluten-free pasta like Schär Gluten-Free Penne.
What are the ingredients for Gluten Free Penne Alla Vodka?
You probably have most of the ingredients for this sauce in your pantry right now!
Here’s what you’ll need!
Schär Gluten Free Penne: For great gluten-free pasta, Schär Penne is made in Italy and tastes good too. Non-GMO, preservative-free and low-fat, no special preparation is required and you can prepare it just like you would wheat pasta. Follow the directions on the box and cook until al dente.
To find Schär Gluten-Free Penne at the grocery store, you might not be in the aisle with wheat pasta. Instead, look in the natural foods section along with other gluten-free products like bread, waffles, croissants, crackers, cookies, and more. We buy them at ShopRite. check it out here to find a store near you.
Diced Tomatoes (28 ounce can): Tomatoes with the San Marzano label often have the best flavor. If you only have canned whole plum tomatoes, you can still use them. Place in a blender or food processor and process until smooth. If you want a bit of texture process your sauce until it’s almost smooth, leaving little chunks of tomato.
Pancetta: Pancetta is an Italian cured pork belly that gives this sauce its savory meatiness. You can often find it in the deli section pre-portioned, which is what we want for this recipe. If you can’t find pancetta, bacon would be a great substitute as would smoked prosciutto. You can also use ham, but stay away from the sweet honey-glazed variety.
Heavy cream: The cream is what gives the vodka sauce its body. If you’re looking for a dairy-free option to save some fat, try unsweetened cashew or oat milk instead. Note that it will not taste the same.
Grated Parmesan: This adds a salty umami flavor to the sauce and helps thicken it. Make sure you have extra for sprinkling before serving.
Onion: Finely chopped medium yellow onion is all you need.
Garlic: Fresh minced garlic adds a delicious flavor to this sauce. We suggest 3 cloves, but you can add more if you love garlic.
Crushed Red Pepper: This gives our sauce a little kick. If you don’t like heat, leave it out.
Butter and olive oil: These fats add richness to the sauce and help us cook the onions and garlic. You can also use all butter or all olive oil.
Fresh basil: The basil gives it a touch of freshness that cuts through the richness of this sauce. Fresh is the only way.
Vodka: Use the good quality vodka you drink. All you need is ¼ cup, but you can increase it to ⅓ cup for concentrated flavor. If you don’t drink alcohol, you can skip the vodka altogether. The sauce will still be delicious.
How to make gluten-free Penne Alla Vodka
Start cooking the pasta according to the directions on the box. Be sure to season the water with salt before adding the pasta to the boiling water. The rule is one tablespoon of salt for every 4 liters of pasta water.
While the pasta water is boiling, add the sauce.
In a deep, heavy-bottomed skillet set over medium-low heat, begin sautéing the pancetta and onion in olive oil until the onion is soft and translucent and the pancetta is crisp. (5 minutes)
Then add the garlic and crushed red pepper, stir and let it cook with the onion until fragrant. (2 minutes)
Now turn it up to medium and add the crushed tomatoes, vodka and salt and pepper. Simmer for about 5 minutes or until you can’t smell the vodka rising from the sauce. This allows all the alcohol to evaporate, leaving only the aftertaste. (5 minutes)
Reduce the heat and add the butter and cream, stirring well and cooking for another 3 minutes. If you are using olive oil instead of butter in this recipe, you do not need to add more at this step.
The sauce is almost done!
Turn off heat, then stir in ½ cup grated Parmesan. Toss the cooked pasta in the sauce to coat.
Before serving, garnish each bowl of pasta with grated Parmesan cheese and fresh basil.
Gluten Free Penne Alla Vodka Tips and Tricks
- Be sure not to add the cream when the sauce is too hot, as this can cause the sauce to split or separate, resulting in a lumpy instead of a smooth texture.
- You can make batches of the vodka sauce ahead of time and freeze it for when you need a quick dinner. Defrost the sauce and prepare the pasta, toss and serve.
GET THE RECIPE!
Gluten Free Vodka Penne
Next time you’re craving Penne alla Vodka, forget to order it. Instead, try this delicious gluten-free Penne alla Vodka recipe. The best part is that you can make it with Schar Gluten Free Penne Pasta and you’ll never feel it.
The ingredients
- 12 oz Schar Gluten Free Penne Pasta box
- 1 spoon olive oil
- 4 oz. smoked pancetta or sliced bacon
- 1 medium onion
- 3 grain garlic finely chopped
- ¼ little spoon crushed red pepper
- 1-28 oz tin of crushed San Marzano tomatoes
- 1/3 the cup vodka
- 1/2 little spoon the salt
- 1/2 little spoon black pepper
- 2 spoon the butter
- 1/2 the cup heavy cream for a non-dairy version, try unsweetened cashew milk
- 1/2 the cup Parmesan cheese plus more to serve
- Fresh basil to serve optional
INSTRUCTIONS
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Making the pasta – Bring a large pot of water to a boil. Season with salt. Cook pasta until al dente according to box directions. Reserve water
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Making the sauce – In a deep pan over medium-low heat, add the pancetta and onion with the olive oil. Cook until the onion is soft and translucent and the pancetta is crisp. (5-7 minutes)
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Add garlic and crushed red pepper. stir and let it cook with the onion until fragrant (2 minutes).
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Turn up the heat to medium. Add the can of crushed tomatoes, vodka and salt + pepper. Simmer until you can no longer smell the vodka evaporating from the sauce. (5 minutes)
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Lower the heat and add the butter and cream. Mix well and leave on low heat for another 3 minutes.
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Turn off heat and stir in ½ cup Parmesan cheese. Add 1/4 cup pasta water to the sauce and stir well. This will help the sauce stick to the pasta better.
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Toss the cooked pasta in the sauce to coat.
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To serve – After plating, garnish each pasta dish with grated parmesan and fresh basil. Enjoy!
Notes
Be sure to turn the heat down before adding the cream or the sauce may split.
Instead of pancetta, substitute bacon or smoked prosciutto. If you don’t eat meat, skip it.
You don’t have to stick with penne alone! Try Schar’s Gluten Free Rotinia instead.
Cream-based sauces like these will last about 5-7 days in the fridge.
This sauce also freezes well! Make extra for a quick and easy dinner.
