Penne alla Vodka

Penne alla Vodka (Gluten Free)

I know for many, comfort food is something that inspires warm memories or even stability in a time of uncertainty. For me, Penne all Vodka, either by nature or something greater, can possess therapeutic powers in its preparation. I’ve made this recipe after losing a loved one, after a complete shit day at work and more recently, at mid-sized family gatherings when miraculously no one knows what we’re having for dinner. For lack of a better understanding, this recipe simply generates comfort. It feels good to make and its impossible not to love eating, especially with friends and family. I hope preparing this recipe provides some sense of relief and warmness in your life when you need it most.

The Recipe

Total Cook Time: 1 hr

Servings: 4

Ingredients:

12 oz gluten free penne pasta

28 oz whole peeled tomatoes

2 Tbsp tomato paste

2 Tbsp vegan butter

2 Tbsp olive oil

¾ cup diced onion

1 tsp oregano

1 tsp crushed red pepper

¼ cup gluten free vodka

½ cup cream (I used half & half but coconut milk works as a lovely dairy free option)

¼ cup fresh grated Parmesan cheese (I used the real stuff but Violife makes a kick ass vegan alternative)

Salt and pepper

Fresh basil for garnish

Instructions:

1.       Heat a large skillet over medium heat with olive oil and butter. Once melted add onion, crushed red pepper, oregano, ½ teaspoon salt and ½ teaspoon pepper. Stir and sauté onions until translucent. Then, add garlic and allow to cook for 1 – 2 minutes. Be careful not to burn them. Add in canned tomatoes, breaking them apart gently, and tomato paste. Stir together and bring to a boil. Cover and reduce to a simmer for 30 – 45 minutes.

2.       After at least 30 minutes, add vodka and cream while transferring sauce to a heat safe blender or food processor. Blend sauce completely until smooth. Sauce should become a lighter shade of red. Almost orange-like. Place sauce back in skillet and bring to a boil. Once boiling, reduce to a simmer.

3.       In a large pot, boil water with 3 tsp of salt. Cook pasta according to instructions.

4.       Add cooked pasta into sauce pan and mix together thoroughly. Serve with fresh basil and grated Parmesan cheese. I also served this dish with a side of Italian Brussels Sprouts.

5.       ADDITIONAL NOTE: Once the sauce was complete, I added Wellshire’s frozen, fully cooked Italian meatballs to the pan. They took less than 10 minutes to thaw in the sauce and they’re gluten free! Adding homemade Impossible Meatballs would be a great way to make this dish vegan if you don’t want to serve the pasta alone.

Photos