Skip to main contentSkip to main content
You are the owner of this article.
You have permission to edit this article.

Penne with Vodka Sauce

Penne with Vodka Sauce

Penne with vodka sauce.

A cinch to make, this penne with vodka sauce pairs well with grilled salmon or vegetables – but Ive also been known to eat a big bowl of the pasta without any additions. I use tofu cream cheese to lighten the recipe, and if you omit the Parmesan, it’s completely vegan. Here’s another juicy tidbit: You can swap fresh, summery heirloom tomatoes for canned San Marzano tomatoes and keep the dish in your fall and winter recipe rotations.

Penne with Vodka Sauce

Serves | 6 to 8 |

  • 1 lb penne
  • 3 Tbsp olive oil
  • 1 onion, small dice
  • 6 cloves garlic, chopped
  • salt and freshly ground black pepper, to taste
  • ½ tsp red chile flakes
  • 2 Tbsp vodka
  • 28 oz heirloom tomatoes or canned San Marzano tomatoes, crushed
  • 1 Tbsp sugar
  • 8 oz Tofutti cream cheese
  • 3 cups shaved Parmesan, divided
  • 1 cup chopped basil

| Preparation | Bring a pot of salted water to a boil; add penne and cook until al dente. Drain, rinse and set aside.

Meanwhile, in a medium saucepan set over medium heat, add oil, onion and garlic; season with salt and pepper. Sauté until onion is translucent, approximately 5 minutes. Add red chile flakes, vodka and tomatoes; reduce heat to low and simmer, 15 to 20 minutes. Add sugar, cream cheese and 2 cups Parmesan; continue to simmer, 5 minutes. Taste and adjust seasoning as needed. Stir in basil. Pour sauce over cooked penne and toss to combine. Top with remaining Parmesan and serve immediately.

Be the first to know

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Related to this story