Vegan Penne alla Vodka is a plant-based twist on the classic Italian-American dish that everyone loves.
Easy to make and customizable, it’s the ultimate comfort food that fits any dinner table.
Ingredients (Serves 4)
Pantry Staples:
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/2 cup (120 ml) vodka
- 1 can (14 oz/400 g) crushed San Marzano tomatoes
- 1/2 cup (120 ml) unsweetened coconut milk or cashew cream
- Salt and freshly ground black pepper, to taste
Optional Spices and Add-Ins:
- 1/2 teaspoon smoked paprika for a hint of smokiness
- 1 teaspoon Italian seasoning to amplify the flavors
- 1/4 cup nutritional yeast for a cheesy umami boost
Fresh Ingredients:
- A handful of fresh basil leaves, roughly chopped
- 1/2 cup cherry tomatoes (optional, for extra texture)
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, following the package instructions. Reserve one cup of pasta water before draining to help adjust the sauce later.
2. Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Once it’s shimmering, add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and red pepper flakes, cooking for another minute to release their flavors.
3. Deglaze with Vodka
Pour the vodka into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for 3–4 minutes, so the alcohol cooks off while leaving a subtle depth of flavor.
4. Add Tomatoes and Simmer
Stir in the crushed tomatoes along with a pinch of salt and black pepper. Add optional spices like smoked paprika or Italian seasoning at this stage.
Reduce the heat to low, cover the skillet, and let the sauce simmer for 10–12 minutes. This step intensifies the flavors and thickens the sauce.
5. Make it Creamy
Slowly pour in the coconut milk or cashew cream, stirring until the sauce becomes velvety and smooth. Adjust the seasoning with more salt, pepper, or nutritional yeast if you’re looking for extra depth.
6. Toss the Pasta
Add the drained penne directly into the skillet. Use a spoon or tongs to toss the pasta thoroughly, ensuring every piece is coated in the sauce.
If the sauce seems too thick, gradually add reserved pasta water until you achieve the desired consistency.
7. Garnish and Serve
Turn off the heat and stir in the fresh basil leaves. For added flair, sprinkle a little more nutritional yeast or serve with halved cherry tomatoes on top. Serve hot, accompanied by garlic bread or a crisp side salad.
Tips for a Perfect Vegan Penne alla Vodka
- Experiment with Cream Bases: Use unsweetened oat cream, almond cream, or even blended silken tofu for a variety of textures and flavors.
- Add More Veggies: Toss in sautéed mushrooms, spinach, or zucchini for extra nutrition.
- Adjust Heat Levels: Red pepper flakes add warmth, but you can leave them out if you prefer a mild dish.
- Storage Tip: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stove with a splash of plant-based milk to restore the sauce’s creaminess.
Why You’ll Love This Recipe
This Vegan Penne alla Vodka delivers indulgence without compromise. It’s rich, satisfying, and so easy to whip up on busy weeknights.
With the optional spices and ingredients, you can customize it to suit your personal taste. Whether you’re vegan or simply looking for a dairy-free alternative, this dish is guaranteed to become a household favorite.
