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Incredible delicious Vegan Penne Alla Vodka! This creamy and vegan vodka sauce is anything but boring! Delicious, quick, and easy to make!
Vodka and Pasta?
Yes, that’s right! Vodka and Pasta go so well together! But don’t worry, you don’t even have to be a vodka drinker to like this recipe.
The alcohol in the vodka evaporates during the cooking process, which leaves you with a tasty vodka sauce without alcohol. So don’t worry, you won’t get tipsy from this pasta! 🙂
I love this Vegan Penne Alla Vodka recipe because it is so simple and quick to cook so that you can enjoy a lunch or dinner within 30 minutes! If you are a seasoned cook, you might even manage it in under 20 minutes!
Plus, it’s dairy-free and 100% vegan!
By the way, this Pasta Alla Vodka is a perfect fit for a romantic candlelight dinner for two: Date Night Supreme! 🙂
Vegan Vodka Sauce
Let me tell you that the sauce alone without vodka already tastes incredible. Cooked tomato puree and plant-based cream make for a wonderfully creamy sauce, and vodka is just the icing on the cake here. It gives this sauce a beautiful and unique note, simply delicious.
So, if you happen to have a half-empty bottle of vodka somewhere in your house, now you know how to use it up!
Penne is the classic pasta to use for this recipe, but make it your own and use any other pasta shape. Pasta Alla Vodka also tastes heavenly with: Rigatoni, Rotini, or Pipette. Just the way you like it.
Plant-Based Cream Options
By the way, you can use any plant-based heavy cream to make the vodka sauce. Whether based on soy, oats, or coconut, everything tastes good. You can even make your own according to this vegan cashew cream recipe (image right)!
For non-vegans, regular heavy cream works too! I don’t want to exclude anybody from making this amazing dinner recipe!
How To Make Penne Alla Vodka
→ Check out the recipe video! You can see how to make this pasta dish in less than a minute!
This recipe is super easy and quick to make! This step-by-step guide will help you along the way – definitely recommended if you’re a new cook!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Cook penne according to the packet instructions in a large pot with salt water until al dente. Drain, toss with some olive oil if desired (prevents the pasta from sticking), and set aside.
- Heat the olive oil in a large skillet (preferably non-stick) or pot over medium heat. Add the onion and garlic and sauté, stirring occasionally, for about 3 minutes until translucent.
- Deglaze with vodka and let it bubble until reduced to half. → Don’t let the vodka evaporate completely, a little vodka in the sauce is desired for the taste.
- Stir in the tomato puree (you can also use tomato sauce), red pepper flakes, and sugar and let it simmer for 10 minutes, stirring occasionally.
- Add the plant-based cream and season with salt and black pepper. Let it simmer on low heat. If the sauce thickens too much, add some pasta water.
- Add the drained pasta to the tomato vodka sauce and toss for one minute allowing the penne to soak up the vodka sauce. → This step is super important and should not be skipped!
- Serve with fresh parsley (or fresh basil) and vegan parmesan cheese (made with nutritional yeast).
More Vegan Pasta Recipes You Will Love:
- Penne Arrabiata
- Spaghetti Pomodoro
- Roasted Cherry Tomato Pasta
- Vegan Creamy Asparagus Pasta Alfredo Style
- One-Pot Pasta
- Vegan Spaghetti Carbonara
- Lentil Bolognese
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Vegan Penne Alla Vodka
Leave a Review Print Recipe Pin RecipeIngredients
- 7 oz (200 g) Penne, or rigatoni
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup (60 ml) vodka
- ¾ cup (200 g) tomato puree, or tomato sauce
- ¼ tsp Red pepper flakes
- ½ tsp sugar
- ⅓ cup (80 ml) plant-based cream
- ½ tsp Salt, or more to season
- ¼ tsp black pepper, or more to season
- 2 tbsp Italian parsley (flat-leaf), minced
- Vegan Parmesan cheese, optional
Instructions
- Cook penne according to the packet instructions until al dente. Drain, toss with some olive oil if desired, and set aside.
- Heat the olive oil in a nonstick skillet or pot over medium heat. Add the onion and garlic and sauté, stirring occasionally, for about 3 minutes until translucent.
- Deglaze with vodka and let it bubble until reduced to half (don’t let the vodka evaporate completely, a little vodka in the sauce is desired for the taste).
- Stir in the tomato puree, red pepper flakes, and sugar and let it simmer for 10 minutes, stirring occasionally.
- Add the plant-based cream and season with salt and black pepper. Let it simmer on low heat. If the sauce thickens too much, add some pasta water.
- Add the drained pasta to the sauce and toss for one minute allowing the penne to soak up the vodka sauce.
- Serve with fresh parsley and vegan parmesan cheese.
Notes
- Red Pepper Flakes: Omit if you don’t like hot food or don’t have them at home.
- Plant-Based Cream: You can use any plant-based cream (preferably heavy cream) to make this recipe, even coconut cream. I love to use this homemade vegan cashew cream.
- How long does it stay fresh? Stored in an airtight container in the refrigerator, it keeps fresh for 3-4 days.
- Can I use a different type of pasta? Yes, of course. It also tastes delicious with rigatoni, rotini, or pipette.
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