Easy Gluten-Free Penne Alla Vodka

Just because you’re eating gluten-free doesn’t mean you can’t enjoy pasta. Yes, it’s time to have fun Easy, gluten-free penne alla vodka!

This rich and delicious tomato-based sauce is made with crushed tomatoes, fresh garlic, sautéed onions, and pancetta. Then add cream and, of course, vodka and let it simmer. It’s so delicious that if you haven’t tried it yet, you’re missing out.

The best part is that this popular Italian restaurant favorite is easy to make at home. And once you make it, you’ll want to make it again and again. All you need to make this dish completely gluten-free is a gluten-free pasta like Charl Gluten-Free Penne.

What are the ingredients in Gluten Free Penne Alla Vodka?

You probably have most of the ingredients for this sauce in your pantry right now.

Here’s what you need:

Char Gluten Free Penne: Charpenne, a great gluten-free pasta, is made in Italy and tastes just as good. Non-GMO, preservative-free, and low in fat, it requires no special preparation and can be prepared just like wheat pasta. Just follow the instructions on the box and cook until al dente.

If you’re looking for Schär Gluten-Free Penne at your grocery store, you might not find it in the aisle where wheat pasta is. Instead, look for it in the natural foods section, along with other gluten-free products such as breads, waffles, croissants, crackers, and cookies. Purchased at ShopRite. check Click here for your nearest store.

Crushed tomatoes (28 oz can): Tomatoes labeled San Marzano often have the best flavor. If you only have canned whole plum tomatoes, you can still use them. Just add it to your blender or food processor and process until smooth. If you want to add a little texture to the sauce, leave small pieces of tomato and process until almost smooth.

Pancetta: Pancetta is Italian cured pork belly that adds a salty, meaty flavor to this sauce. You often see it already diced in the deli aisle, but that’s what you’ll need for this recipe. If you can’t find pancetta, bacon is a great substitute, as is smoky prosciutto. You can also use ham, but avoid sweet hams like those drizzled with honey.

Fresh cream: Cream is what gives vodka sauce its richness. If you’re looking for a dairy-free option to save on fat, try unsweetened cashew or oat milk instead. Please note that the taste is not exactly the same.

Grated Parmesan cheese: This adds a salty, cheesy flavor to the sauce and thickens it. Be sure to have some extra to sprinkle on top before serving.

onion: All you need is 1 medium yellow onion, finely chopped.

Garlic: Fresh minced garlic gives this sauce a delicious flavor. We recommend 3 cloves, but feel free to add more if you prefer garlic.

Crushed red chili pepper: This will give the sauce a little extra kick. If you don’t like heat, leave it as is.

Butter and olive oil: These fats add richness to the sauce and help cook down the onions and garlic. You can also use all butter or all olive oil.

Fresh basil: The basil adds a fresh touch that breaks up the richness of this sauce. Freshness is the only way.

vodka: Use the quality vodka you like to drink. You only need 1/4 cup, but you can increase it to 1/3 cup for a more concentrated flavor. If you don’t drink alcohol, you can also eliminate vodka completely. The sauce will be delicious again.

How to make gluten-free penne alla vodka

First, prepare the pasta according to the instructions on the box. Be sure to season the pasta with salt before adding it to the boiling water. The rule is to add 1 tablespoon of salt for every 4 quarts of pasta water.

While the pasta water is boiling, make the sauce.

In a deep-bottomed pot over medium-low heat, sauté the pancetta and onions in the olive oil until the onions are soft and translucent and the pancetta is crisp. (5 minutes)

Then add the garlic and crushed red pepper, stir and fry with the onions until fragrant. (2 minutes)

Then reduce the heat to medium and add the crushed tomatoes, vodka, salt and pepper. Simmer for about 5 minutes or until the vodka smell from the sauce is gone. This will evaporate all the alcohol and leave only the flavor. (5 minutes)

Reduce the heat to low, add the butter and cream, mix well and cook for a further 3 minutes. If you are using olive oil instead of butter in this recipe, there is no need to add more olive oil at this step.

The sauce is almost complete!

Turn off the heat and stir in 1/2 cup grated Parmesan cheese. Add the boiled pasta to the sauce and toss to coat.

Before serving, garnish each pasta bowl with more grated Parmesan and fresh basil.

Gluten-free penne alla vodka tips and tricks

• Be careful not to add cream when the sauce is too hot. The sauce can crack or separate, causing a grainy texture instead of a smooth texture.

• You can also make vodka sauce in bulk and freeze it for when you need a quick dinner. Thaw the sauce, boil the pasta, toss and enjoy.

Get the recipe!