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vodka cream sauce with gluten free pasta

Vodka Cream Sauce

Tammy OverhoffTammy Overhoff
Vodka cream sauce is easy to make at home using simple ingredients. This creamy vodka sauce is naturally gluten-free and is so flavorful it will rival any vodka sauce you can get at a restaurant. Make it for a quick dinner during the week or to celebrate a special occasion on the weekend.
Prep Time 5 minutes
35 minutes
Total Time 40 minutes
Course dinner recipe, Main Course
Cuisine American, Italian
Servings 6 servings
Calories 260 kcal

Equipment

  • 5 1/2 quart Dutch Oven or Large Pot
  • Large Sauce Pan
  • Pasta strainer

Ingredients
  

  • 1 12-ounce package of gluten free penne pasta
  • 1 28-ounce can of whole peeled Tomatoes in juices use San Marzano tomatoes, if possible.
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic cloves, minced about 2 tablespoons
  • 1/2 cup pasta water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup vodka make sure it's gluten free
  • 1/2 cup heavy cream
  • 2 tablespoons salted butter
  • 3/4 cup fresh Grated Parmesan cheese

Instructions
 

  • Pour the tomatoes into a bowl and crush them with your hands or a large spoon. 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. 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 to 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.

Notes

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.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 3gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 43mgSodium: 257mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 1mgCalcium: 129mgIron: 1mg
Keyword creammy vodka sauce, vodka cream sauce, vodka penne, vodka sauce
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