Vodka-Free Penne Alla Vodka

This twist on the classic penne alla vodka leaves out the vodka and still holds its rich, delicious flavor and consistency. The tomato and cheese make for a delightful pair, and red pepper flakes offer a nice kick! (Photo source: Julia Donlon)

Adapted from Grazia

| Yield: 2 servings | Time: 40 minutes |

Ingredients

¼ cup olive oil

1 shallot, diced

3 garlic cloves, minced

¼ cup tomato paste

1 tbs water (vodka substitute, may also combine apple cider and lime juice)

½ cup heavy whipping cream (or vegan substitute)

1 tbs butter (or vegan substitute)

½ lb of penne (any type works, about ½ a standard bag)

½ cup parmesan cheese (or parmesan alternative)

2 tsp red pepper flakes

¼ tsp salt

¼ tsp pepper

parsley (for garnish)

Preparation

Heat olive oil and 1 tbs of butter in a large skillet or sauté pan. Add shallot and garlic. Cook over medium heat until translucent and soft, about 3-5 minutes.

Add the tomato paste and stir, continuing to cook until caramelized. Slowly pour in heavy cream while stirring, then add water and allow to cook off (evaporate).

Add red pepper flakes, salt, and pepper to taste. Stir in the rest of the butter. Remove from heat when fully combined.

Cook pasta separately, save about ½ cup of pasta water. Add pasta to saucepan, and add pasta water a bit at a time until desired consistency (should ultimately use ¼-½ cup and be semi-thinned out, will thicken with addition of cheese).

Stir in parmesan cheese with pasta and sauce. Plate and garnish with more parmesan and parsley.