Lighter Penne alla Vodka Recipe without cream |

Lighter Penne alla Vodka Recipe


  • 1 pound penne pasta
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 yellow onion small diced
  • 3 cloves garlic pressed or minced
  • Pinch of red pepper flakes
  • 1 cup vodka
  • 1 15- ounce can crushed tomatoes
  • 3/4 cup Unsweetened Original Almondmilk Cashewmilk Blend
  • Freshly ground black pepper
  • Parsley chopped, for garnish


  1. Cook the penne pasta in salted water according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.
  2. In a dutch oven or a large skillet with at least 3-inch high sides, heat the olive oil over medium heat. Add the onions and the garlic and stir to coat. Cook for 2-3 minutes, stirring occasionally so the garlic doesn't burn, then set the temperature to low and season with kosher salt and the red pepper flakes. Cook until the onions are soft and lightly golden, about 5 minutes, stirring occasionally.
  3. Bring the heat back up to medium, add the vodka and cook for another 4-5 minutes or until the vodka has reduced by half.
  4. Add the tomatoes, and cook for about 5 more minutes or until the sauce thickens. Stir in the Almondmilk Cashewmilk blend and cook for another 2-3 minutes, then season with more kosher salt and pepper to taste. Add the penne noodles and toss to coat. If the sauce seems too thick, add a bit of the reserved pasta water to loosen the sauce. Sprinkle with the chopped parsley and serve hot or at room temperature.