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!
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.
- Large Sauce Pan
- Large Pot
- Knife + Cutting Board
- Wooden Spoon (any large heat-safe spoon)
- 12 oz Gluten-Free Pasta of Choice
- 1 can Unsweetened Coconut Milk Full fat
- ½ cup Vodka
- 1/3 cup Water
- ½ White Onion Finely chopped
- 3 tbsp Tomato Paste
- 1 tbsp Minced Garlic 3 cloves
- 1 tbsp Olive Oil
- 1 tsp Red Chili Flakes
- 1 tbsp Sea Salt For pasta water
- 2 pinches Sea Salt For sauce
- 1 tbsp Chopped Fresh Parsley For topping
- Fill large pot with water and turn onto high heat. Mince the onion and garlicand set aside.
- Heat large saucepan to medium heat and add olive oil. Once hot, add onions 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 water and stir vigorously. Once water evaporates, add vodka and continue to stir vigorously until it is absorbed and evaporates. Open and add the entire can of coconut milk and gentled stir until the ingredients look homogeneous. Reduce heat to medium-low.
- Add 1 tablespoon of sea salt to the boiling pasta water and add pasta. Quickly stir to prevent pasta from sticking.
- While the pasta cooks continue to stir the vodka sauce and increase heat to medium/medium-high. Get the sauce to a gentle simmer and stir continuously (be mindful of the heat, and monitor the sauce's simmer because if it gets too hot, the coconut milk can split and we don't want that). Continue this step for approximately 6ish minutes or until the pasta is aldente.
- Once pasta is ardent, reduce the heat of the vodka sauce to low. Reserve 2 cups of pasta water, then pour pasta into a strainer.
- Stir vodka sauce and once its color deepens to a vibrant orangey color, add the cooked pasta.Stir until pasta is coated, increase heat to medium/medium-high and add 1/2 cup pasta water. Stir gently until the water is absorbed. Add another 1/2 cup of pasta water and continue to stir. Repeat this until pasta is fully cooked and the sauce thickens and coats the each piece of pasta. Turn off heat and prepare to serve.
- Serve pasta onto a plate and sprinkle with fresh parsley. Enjoy!