Penne Vodka
This penne ala vodka is such a classic pasta dish 🤤. It’s one of my fav pasta dishes (other than Mac n Cheese) but not because of the vodka, although it does help 😉😆. I love the creaminess of the sauce. This is one of those pasta dishes that you wish you also made garlic bread too so you can clean off the plate with (really missed the boat on that one 🤦♂️). Huge shout out to Tolerant Foods for sending me some amazing pastas and other goodies 🙌. If you’re looking to take your pasta game to a new level, def check out Tolerant 😃.
Total Time:
30 minutes including prep (unless soaking cashews, then add 4-6 hours)
Ingredients:
Produce
1/4 Cup (35g) sliced garlic
1/2 Cup (60g) thinly sliced shallots
1/2 Cup (20g) sliced fresh basil leaves
Baking and Spices
1 tsp salt
1/2 tsp red pepper flakes
Freshly ground black pepper
Oils and Vinegars
2 Tbsp unrefined coconut oil
Other
1 25oz can (710g) can crushed tomatoes
1/2 Cup vodka
1 pound (445g) penne ( I used Tolerant foods red lentil penne)
1/2 Cup (60g) whole, unfrosted cashews (If you don’t own a big-speed blender, be sure to soak cashews prior to stating recipe.
1/2 Cup vegetable broth
Directions:
In a large pot, bring 4 its of salted water to a boil for the penne. Boil the penne according to package until al dente. Drain and set aside.
Preheat a large saute pan over medium-low heat. Melt the coconut oil in the pan and add the garlic and shallots until browned, about 3 minutes, adding a pinch of salt. Add the crushed tomatoes and scrape the bottom of the pan to make sure everything comes together. Add the salt, red pepper flakes, black pepper to taste and the vodka. Bring to a steady simmer and allow alcohol to cook off, about 7 - 10 minutes.
Place the cashews and vegetable broth into a high-speed blender and blend for about a minute or until completely smooth.
Add the cashew cream and half the basil to the sauce reserving the rest of the basil for garnish.
Add the drained pasta to the sauce and continue to simmer until penne is fully cooked. Remove from heat and serve with basil.
*This recipe was made with slight variations from the