Vodka Pasta (Gluten-Free Dairy-Free)
This vodka pasta is the dish that will convince not just your friends and family but every single person that delicious gluten-free and dairy-free food exists. This gluten-free and dairy-free pasta is rich, creamy, has a hint of heat and satisfies all pasta needs. Give it a try when the pasta cravings hit!
FAQS:
Which gluten-free pasta do I use?
I recommend using a pasta that resembles a penne shape or fusilli. A medium-sized shorter pasta will work best. As far as gluten-free pasta goes, brown rice pasta is often my go-to because it keeps its structure while cooking and in a sauce. Quinoa pasta works great too. There’s also lentil pastas which are great for a higher protein content, however, I this type of pasta often breaks down and isn’t ideal when paired and cooked in a sauce. In this recipe I use Trader Joe’s Brown Rice Penne Pasta. Another brown rice pasta is linked in the ingredients list that can be purchased directly through amazon. Lastly, as an alternative to lentil pasta, I recommend Banza’s penne pasta which you can find here (this is not an affiliate link).
Which vodka is best for this vodka pasta?
The brand of vodka doesn’t matter, as long as the vodka isn’t flavored. I opted for Tito’s vodka in this recipe and it worked great (not an affiliate with Tito’s). I link an Amazon affiliate link in the ingredient list which I may make a small commission from.
Equipment
- Large Sauce Pan
- Large Pot
- Strainer
- Knife + Cutting Board
- Wooden Spoon (any large heat-safe spoon)
Ingredients
- 12 oz Gluten-Free Pasta of Choice
- 1 can Unsweetened Coconut Milk Full fat
- Ā½ cup Vodka
- Ā½ White Onion Finely chopped
- 3 tbsp Tomato Paste
- 1 tbsp Minced Garlic 3 cloves
- 1-2 tbsp Olive Oil Enough to coat pan and onions
- 1 tsp Red Pepper Flakes
- 1 tbsp Sea Salt For pasta water
- 1/2 Tsp Kosher For sauce (add more to taste)
- 1 tbsp Chopped Fresh Parsley For topping
Instructions
- Fill large pot with water and turn onto high heat. Mince the onion and garlic and set aside.
- Heat large saucepan to medium heat and add olive oil. Once hot, add onions along with 1/4 tsp kosher salt (half of the amount for the sauce) and let cook for 2-3 minutes or until slightly translucent. Once onions are translucent, add garlic and stir until fragrant (about 30-60 seconds). Then add chili flakes and stir until combined with onions and garlic. Then add tomato paste and stir. Let tomato paste turn slightly darker in color.
- When tomato paste is slightly darker and sticks to the pan, add vodka and stir vigorously. Stir until vodka is absorbed and mostly evaporates (1-2 minutes). Open and carefully add the can of coconut milk (leaving out the transparent watery part at the bottom of the can). Gently stir until combined, add remaining 1/4 tsp of kosher salt, stir, then reduce heat to medium-low and cover with lid.
- Add 1 tablespoon of kosher salt to the boiling pasta water and add pasta. Quickly stir to prevent pasta from sticking.
- While the pasta cooks, keep an eye on the vodka sauce, stirring every few minutes to prevent a film forming at the top.
- Once pasta is aldente, reserve 2 cups of pasta water. Strain pasta and add to vodka sauce immediately. If sauce appears too dry to coat the pasta, add 1/4 cup of the reserved pasta water.
- Stir gently until the water is absorbed. If sauce is still too thick, add another 1/4 cup of pasta water and continue to stir. Repeat this until pasta is fully cooked and the sauce coats each piece of pasta. Turn off heat and prepare to serve.
- Serve pasta onto a plate and sprinkle with fresh parsley chili flakes. Enjoy!
Video
@riwqeur98wr9 Gluten-free dairy-free vodka pastaš¤š¼ I donāt think Iāve ever talked this fast in my life! This is SO good, make sure to save the video for the recipeš¤© #glutenfree #dairyfree #yum #gfdf
ā¬ original sound – Jean Choi
Notes
