Vodka Cream Sauce (Gluten Free)

One of the first gluten-free Italian recipes I ordered at a restaurant was vodka sauce. I was so excited when the waitress said this recipe was gluten-free and they also have gluten-free penne to go with it. I couldn’t wait to dig into a huge bowl of Penne Alla Vodka! 

Unfortunately, it did not live up to my expectations. Instead, I got a flavorless tomato cream sauce mix with mushy pasta. I can’t even describe the disappointment I felt after that first bite, and I had to throw it out; it was that bad.

The following weekend I made my version of vodka cream sauce and found the perfect gluten-free pasta to go with it. Other gluten-free sauces that restaurant favorites have inspired are arrabiata sauce, gluten-free alfredo sauce, gluten-free marinara sauce, Tagliatelle Carbonara and ragu alla bolognese.

Reasons you’ll love this recipe.

• Let’s start with easy! Vodka sauce can seem a little intimidating, but it’s one of the simplest Italian sauces to make, and it comes together in about 30-minutes.
• Delicious. Don’t worry; you don’t taste the vodka in vodka sauce. Instead, it adds a depth of flavor to the tomatoes and melds the rest of the ingredients together.
• Naturally gluten-free. You don’t need to make any changes to keep the vodka sauce gluten-free – all that’s required is finding the perfect gluten-free pasta. I’ll share my favorite pasta pick below.
• Make-ahead. Like most Italian pasta sauces, this creamy pink vodka sauce gets better the next day so make it ahead to have ready for a quick dinner.

Ingredients

• Whole tomatoes in juice. For the best vodka sauce, I highly recommend using San Marzano tomatoes. These are a little pricier than other canned tomatoes but are worth it. They have a thicker, meatier texture, a rich tomato flavor, and are less acidic.
• Extra virgin olive oil and garlic. Is there a better aroma than garlic simmering in olive oil? I don’t think so.
• Crush red pepper flakes for a spicy vodka sauce recipe.
• Vodka. To ensure this vodka sauce stays gluten-free, check the label for any gluten-containing ingredients. My favorite gluten-free vodka is Titos.
• Heavy cream. I recommend using heavy cream; this provides terrific texture and flavor that you can’t get from half and half or milk.
• Salted Butter. Adding a couple of tablespoons of butter to finish this sauce brings it over the top.
• Parmesan cheese. To get the best flavor and ensure it’s gluten-free, I recommend grating the parmesan fresh.
• Pasta water helps add flavor to the sauce, thickens it up, and allows the sauce and pasta to stick together.
• Gluten-free pasta. My favorite gluten-free pasta with this vodka Alla penne recipe is Bionaturae gluten-free penne rigate. It has excellent flavor and holds up in the sauce.

Supplies

• 5 ½ quart saucepan or dutch oven
• Pasta strainer
• Sharp knife

How to Make Vodka Cream Sauce

• Pour the tomatoes into a bowl and crush them with your hands or a large spoon. I find it easier to do it this way than after the tomatoes go into the hot pan. Set the tomatoes aside and cook the pasta.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 -10 minutes. The pasta should be tender with a bite to it. Keep an eye on the pasta because you don’t want it to overcook. As the pasta cooks, reserve ½ cup of the pasta water and set it aside. Drain the pasta and set it aside.
• Start making the sauce. Heat the olive oil over medium heat in a large sauce pan or you can use the same pot used to cook pasta. Add the garlic into the pan and cook until fragrant and lightly golden brown, about 1-2 minutes. You don’t want the garlic to burn, so it’s close to done as soon as it becomes fragrant.
• Pour the tomatoes, pasta water, and crushed red pepper flakes into the pot. It’s helpful to keep the tomatoes close to the pot as you pour them in, so the oil doesn’t splash.
• Bring the tomatoes to a boil, and then reduce to a low boil for 2-3 minutes. Use a spoon to break up the tomatoes as they cook.
• Reduce the heat to a low simmer and then stir in the vodka. Continue to simmer for about 15 minutes.
• Stir in the cream, butter, and parmesan cheese and cook for another 3-5 minutes or until the sauce is hot. Taste for salt and pepper.  Remove from heat.
• If you’re eating right away then you can toss the pasta directly to the sauce, toss, and then serve. Or add the penne to individual bowls and ladle with vodka sauce, toss the pasta with sauce and serve.

Serving Suggestions

This creamy vodka sauce is delicious paired with a gluten free Caesar salad or Chopped Italian salad. Of course, don’t forget the gluten-free garlic bread or any gluten free crusty bread!

Cooking Tips

• If you don’t want small pieces of garlic in the sauce, then smash the garlic cloves with the back of your knife and cook those pieces instead. After the sauce cooks, fish out the garlic pieces with a slotted spoon and discard. This technique gives a garlic flavor without pieces of garlic throughout the sauce.
• Short pasta is often used in vodka cream recipes, but any gluten-free noodles will work, so use your favorite.
• Add fresh basil leaves or parsley at the end for a fresh flavor.
• You can also add chicken, shrimp, or sausage if you want protein. Or add vegetables like mushroom, zucchini, or broccoli.

Healthy Substitutions

If you want a restaurant-quality vodka penne, then stick with this recipe. However, if you still want a healthy vodka sauce that’s still tasty, here are some recommendations. 

• Swap in half and half or milk for the cream. It won’t be as creamy, but it will still have a nice flavor.
• Leave out the butter. Butter adds a silky texture and delicious flavor, but it also increases the saturated fat, so if you want a lower fat option, leave out the butter.
• Coconut milk creates a vodka sauce without cream or dairy but still provides a creamy texture. 

Storage tips

For the week

You can store vodka sauce in an airtight container and refrigerate it for up to five days. Reheat on the stovetop. If the sauce seems thick, stir in a little bit of water or broth to loosen it up.

In the freezer

You can freeze vodka sauce between 3 to 6 months. Cool the sauce entirely and place it into airtight containers before freezing.

Other Gluten-Free Dinner Recipes

• Chicken Cacciatore
• Gluten-Free Baked Ziti
• Gluten free Lasagna
• Sunday Sauce
• Italian Sausage Stuffed Peppers

See all of my gluten-free dinner recipes.