This post contains affiliate links. Read my disclosure policy here.
This Vegan Penne Alla Vodka is an easy weeknight meal to prepare and will quickly become a family favorite. It's rich, creamy and so satisfying!
Besides being a total soupaholic, I'm also a die-hard pasta lover! It's one thing I just can't live without. It's easy to make, comforting and so versatile! I especially love Italian-American classics that I grew up on like my Vegan Fettuccine Alfredo and this Vegan Penne Alla Vodka.
Putting vodka into a sauce may seem a bit odd since it doesn't have a deep flavor. However, it actually works to release flavor compounds in the tomatoes without overpowering their flavor. It also intensifies the aroma and flavor of the other herbs and spices.
The result is an unbelievably creamy sauce with sharp, bright, and subtle-sweet flavors with a touch of heat. It's phenomenal! For a winning meal, serve it with my Vegan Caesar Salad, crusty bread, and a glass of sauvignon blanc.
Ingredients Needed
The ingredient list is fairly simple. You'll need Cashews, Water, Penne Pasta, Olive Oil, Shallots, Garlic, Crushed Red Pepper, Dried Oregano, Vodka, Crushed Tomatoes, Vegetable broth, Fresh Parsley or Basil, Vegan Parmesan Cheese, Salt, and Pepper. That's it!
How to make Vegan Penne Alla Vodka
First, you'll need to soften the cashews. Boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse then place them in a blender with water. Blend on high until very smooth.
Next, heat up a large pot of salted water over high heat until it's almost boiling. Then cover and lower the heat to keep it hot until ready to use. Here are the step-by-step photos to show you how to do the rest:
- Sauté shallots in oil over medium heat until softened.
- Add garlic, crushed red pepper and oregano. Sauté until fragrant.
- Now add vodka and cook until it's reduced by half.
- Pour in the tomatoes, broth, salt, and pepper. Gently simmer until liquid reduces and sauce thickens. Bring the pasta water to a boil and cook until just shy of al dente Reserve ½ cup of pasta water before draining.
- Now pour the cashew cream into the pan and stir to combine well. Gently simmer for a few minutes to combine and thicken. Taste for seasoning and add more if needed.
- Add the pasta to the pan and gently toss to coat. If the sauce is too thick, you can add pasta water as needed to thin it out. Cook for 1-2 more minutes to heat throughout then remove from heat.
Vegan Penne Alla Vodka Success Tips
Here are some extra tips to help you create a winning meal:
- To prep ahead, pre-soften your cashews by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.
- If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 6 hours or more.
- Instead of cashew cream, you can also use ¾ cup lite canned coconut milk. You may need to cook the sauce a few minutes longer to thicken.
- The amount of sauce coats 12 ounces of penne very well and it's very saucy. However, you can stretch it to 16 ounces of pasta.
- The crushed red pepper will add a little heat which may be too spicy for kiddos. You can reduce it by half or omit it altogether.
- Be very cautious around a stove with an open flame. Vodka is highly flammable.
Serving Suggestions
This Vegan Penne Alla Vodka is really filling on its own, but it goes nicely with roasted vegetables, a salad, and a loaf of my no-knead artisan bread. Also, you can add vegan sausage to the sauce for a smoky flavor and extra protein. I love Field Roast Italian Vegan Sausages. They are so good!
Yes, vodka sauce will freeze well in an airtight container for 3-5 months. Just let it completely cool before freezing. To thaw, leave it in the fridge overnight, then gently warm on the stove for 5-10 minutes. You may need a few splashes of vegetable broth or pasta water to thin it out a little.
Choose a high-quality variety that you wouldn't mind drinking in a cocktail. It doesn't have to be expensive though. My favorites are Tito's, Stolichnaya, or Kettle One.
If you'd like to discover more inexpensive brands, here's a great article by The Spruce Eats. They list 10 more brands and go into detail about their taste and distillation process. It's worth a look.
Can I make it gluten-free?
Absolutely! The vodka sauce is already gluten-free, so just switch out the regular penne for a gluten-free variety. I love the Jovial brand and I think it's closest to regular wheat pasta for taste and texture.
More Italian-Style Recipes to Enjoy
I love to hear from you
If you make this Penne Alla Vodka Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Penne Alla Vodka
Ingredients
- ½ cup raw cashews
- ¾ cup water + more for soaking cashews
- 12 ounces penne pasta
- 2 tablespoons olive oil or vegan butter (or blend of both)
- 1 medium/large shallot , minced
- 4-5 cloves garlic , minced
- ½ teaspoon red chili flakes (*optional)
- ½ teaspoon dried oregano
- ½ cup vodka (nice quality)
- 28 ounces canned crushed tomatoes , fire-roasted (sub regular)
- ½ cup vegetable broth
- ¾ teaspoon sea salt , more to taste (+ more for pasta water)
- Fresh cracked pepper , to taste
For Serving (optional)
- Vegan Parmesan Cheese
- Fresh-Cut parsley or basil
Recommended Equipment
Instructions
- Heat up a large pot of salted water over high heat until it's almost boiling. Then cover and lower the heat to keep it hot until ready to use.
- To soften the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a blender with ¾ cup of water and a pinch of salt. Blend on high until very smooth. Set aside (you can skip this step if you have a powerful blender such as a Vitamix).
- Heat up a large pan or pot over medium heat. When heated, add the olive oil. Once it shimmers, add the shallots and sauté until softened, about 2-3 minutes.
- Add garlic, crushed red pepper, and oregano. Sauté for 30-60 seconds until fragrant.
- Add vodka and cook until it's reduced by half. About 1-2 minutes. (*Use caution near open flame*)
- Now add the tomatoes, broth, salt, and pepper. Reduce heat slightly and gently simmer for 12-15 minutes until liquid reduces and sauce thickens. Stir often.
- While the sauce is cooking, bring the pasta water to a boil. Add pasta and cook until just shy of al dente (usually 8-9 minutes). Reserve ½ cup of pasta water (you may not need it). Drain and set aside.
- When the sauce is thickened, pour the cashew cream into the pan of sauce and stir to combine well. Gently simmer for 1-2 minutes to combine and thicken. Taste for seasoning and add more if needed.
- Now add the pasta to the pan and gently toss to coat. If the sauce is too thick, you can add pasta water as needed to thin it out. Cook for 1-2 more minutes to heat throughout then remove from heat. Top with basil and vegan parmesan and serve with more if desired.
Notes
- Timing: I like to start cooking the pasta about 5 minutes after the sauce has started. I keep the pot of water heated so it boils quickly when I'm ready. I do this so the pasta isn't sitting too long, and it will be hot and fresh when it goes into the sauce. If you want to cook it before the sauce, I would toss it with olive oil to prevent sticking.
- Cashews: To prep ahead, pre-soften your cashews by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.
- If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 6 hours or more.
- Instead of cashew cream, you can also use ¾ cup lite canned coconut milk. You may need to cook the sauce a few minutes longer to thicken.
- Sauce: the amount coats 12 ounces of penne very well and it's really saucy. However, you can stretch it to 16 ounces of pasta.
Annie P.
This is amazing! I don't think I've ever had traditional vodka sauce so I have nothing to compare it to, but I can't imagine it could be any better. I will definitely be adding this to our meal rotation. Thank you for this delish recipe!
Melissa Huggins
You are welcome, Annie. Thanks for the amazing feedback and cheers to more recipes for you to try. 🙂
Marguerite LaDue
Soooooo delicious! Thank you for this yummy version of a classic.
Melissa Huggins
You are absolutely welcome, Marguerite! I am happy you liked it. 🙂
Joann
Delish and hearty. I would say serves 6 if you get the 16oz pasta. A little heavy for a hot summer meal, but will make again during the cold winter months. My husband and son are both meat eaters and enjoyed the meal too. I cooked up shiitake mushrooms as topping and served with crisped ciabatta bread. The only suggestion I would ask is that the measurements of the ingredients be listed in the body of the recipe, it makes looking at the recipe a bit easier, instead of scrolling back up and back down again. Thank you for sharing this yummy recipe, I look forward to trying more.
Melissa Huggins
Ho Joann, I am pleased that you and your family loved this vegan pasta recipe. It sounds wonderful with the shiitake mushroom topping and ciabatta bread:) Thank you for the feedback. I will look into making the recipe card easier to navigate too. 🙂
Rachael Maguire
This was so simple and fun to whip up, and it dang delish!! Thanks for a new staple in our meal plan!!
Melissa Huggins
Thank you so much! I'm so glad it was a winner. 🙂
Jan
yum yum yum
Andrea D Meyer
Has anyone made it not vegan? Going to try tonight... with a meat sauce. Should be delicious.
DM
That's pretty weird and disrespectful question to ask on a vegan recipe site.
Danielle
I made this last night for dinner and it was awesome! I had organic fire roasted Muir Glen diced tomatoes at home so I used them and it gave it some more spice, which I prefer. Thanks for another great pasta recipe!
Chandra
This was so easy and delicious! My husband and I both absolutely loved it! It was perfect for a quick weeknight meal!
Melissa Huggins
Hi Chandra! Thank you for making it! I'm so happy you both loved it. 🙂