Classic penne alla vodka got a nip and a tuck with a lightened up ingredient that cuts the calorie count but keeps it creamy. Perfect as a main or side!
Course Main Course, Side Dish
Cuisine Italian
Keyword pasta, penne, vodka
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 678kcal
Ingredients
1poundpenne pasta
kosher salt
2tablespoonsolive oil
1yellow onion, small diced
3clovesgarlic, pressed or minced
1pinchred pepper flakes
1cupvodka
1 15-ouncecan crushed tomatoes
¾cupUnsweetened Original Almondmilk Cashewmilk Blend
Freshly ground black pepper
Parsley, chopped (for garnish)
Instructions
Cook the penne pasta in salted water according to the package directions. Reserve ½ cup of the pasta water and then drain the pasta.
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.
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.
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.