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Penne alla Vodka

You know when you eat something so delicious, and there’s a flavor that you can’t quite put your finger on? This is that dish! But I’ll tell you what the ingredient is that gives it that flavor- it’s Western Son Vodka! This recipe for gluten-free penne alla vodka made with Western Son vodka has a depth of flavor that rivals any restaurant. I can’t wait for you to try it!


1 (12oz) box gluten-free penne pasta (I use Jovial) 2 Tbsp extra virgin olive oil 4 oz diced pancetta 1 cup yellow onion, finely chopped 1 Tbsp fresh garlic, finely chopped

1/4 tsp red pepper flakes, more for serving

3/4 cup vodka 1 (28oz) can crushed tomatoes 3/4 cup heavy cream

2 Tbsp tomato paste 1/4 cup Pecorino Romano or Parmesan, grated, more for serving 1 Tbsp fresh oregano, roughly chopped

Salt, to taste

Fresh ground black pepper, to taste Fresh basil, for serving


-Heat olive oil in a large, deep skillet or pot over medium.

-Add the pancetta. Cook until lightly browned, about 3-5 minutes, stirring occasionally.

-Add the onion, garlic and red pepper flakes. Cook until onion is translucent, about 3-5 minutes, stirring occasionally.

-Turn the heat to medium-low. Add the vodka, and cook until reduced by half, about 2-3 minutes.

-Stir in the tomatoes, and simmer until the sauce begins to thicken, about 8-10 minutes.

-While sauce is thickening, cook pasta until al dente, usually a few minutes shorter than box directions.

-Drain pasta, and reserve 1/4 cup pasta water to loosen sauce, if preferred.

-Reduce sauce heat to low. Add the cream and cook, stirring, until the sauce becomes a pinkish-rust color throughout.

-Add tomato paste, and stir until thoroughly mixed.

-Add oregano, and stir to incorporate.

-Stir in cooked pasta, and toss to coat.

-Stir in cheese until mixed in.

-Season to taste with salt and pepper.

-Sprinkle the top with red pepper flakes, fresh basil and additional cheese.


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