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Dairy-Free Penne alla Vodka

Name: Dairy-Free Penne alla Vodka
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb gluten free penne pasta; 1 large shallot (finely chopped); 6 garlic cloves (minced); 6 oz tomato paste; ⅓ cup vodka; 15 oz canned full fat coconut milk; ⅓ cup Panacheeza Hot & Spicy dairy-free parmesan; ½ tsp sea salt; ¼ tsp black pepper; reserved pasta water (as needed); ¼ cup basil (chopped)

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This Vegan Penne alla Vodka is rich, creamy, and totally dairy-free—made without cashews and ready in just 20 minutes, it's sure to become a favorite in your home. It’s the perfect weeknight pasta: bold, comforting, and packed with flavor thanks to tomato paste, coconut milk, and the most delicious spicy Panacheeza. Whether you’re craving classic comfort or looking for your new favorite plant-based pasta dish, this one’s a must-make!

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Penne alla Vodka (Vegan, Dairy-Free, Nut-Free)

This dairy-free Penne alla Vodka is pure creamy, dreamy comfort—but with a kick. It’s rich, velvety, and packed with bold tomato flavor, just the right amount of spice, and the kind of umami depth that makes you question how it could possibly be vegan. The secret? My go-to flavor booster: Panacheeza’s Hot & Spicy dairy-free parmesan. You already know I’m obsessed with their original parm, but this spicy version takes it to the next level with the same cheesy magic and a little heat that plays perfectly with the tomato vodka sauce.

I would be lying to you if I said this pasta is just delicious without panacheeza – don’t get me wrong, it’s right amazing, but when you add panacheeza to a recipe, it just becomes bragging rights good. I know you know what I mean, you make a meal, and then you’ve gotta tell everyone who didn’t get a bite just how good it was? That’s this one, thanks to Panacheeza’s new Hot and Spicy parm!

The Best Penne Alla Vodka Recipe

If you’ve been craving comfort food but want to keep things dairy-free and plant-based, this Vegan Penne alla Vodka is about to become your go-to pasta recipe. This vegan vodka pasta sauce recipe is tossed with al dente gluten-free penne and finished with fresh basil for the perfect bowl of pasta. It’s one of those pasta dishes you’ll find yourself craving on repeat (which is great, because you only need 8 ingredients and 20 minutes to make it). Italian night just got a plant-based glow-up—and you’d never guess it’s dairy-free. Pro tip: keep this Hot & Spicy Panacheeza on hand for tacos, enchiladas, chili, and more. It’s a total game changer, and your only regret will be not grabbing some sooner.

What is Penne alla Vodka?

Penne alla vodka is a creamy tomato-based pasta dish traditionally made with heavy cream, tomato paste, vodka, and parmesan cheese. The result is a velvety sauce that coats every piece of penne perfectly—rich, slightly tangy, and deeply satisfying. While this vegan penne alla vodka recipe might not use heavy cream, the coconut cream really does provide the same mouth feel and using the Hot & Spicy Panacheeza dairy free parmesan really takes the vodka sauce to a new level of good. Seriously, nobody would ever miss the dairy in this recipe – it’s that good!

Ingredients for Vegan Penne alla Vodka

This dairy-free version swaps traditional cream and cheese for coconut milk and Panacheeza, keeping the texture creamy without cashews or added oils.

Gluten-free penne pasta: This is the classic pasta for this recipe, as it holds its shape and form under the thick vodka sauce. If gluten isn’t an issue for you, use the penne of your choice. Don’t forget to reserve some water when draining your pasta.
Shallot + garlic: Essential for building a flavorful, aromatic base to the vodka sauce.
Tomato paste: Adds intense umami and a deep red color. It’s a must for a classic alla vodka sauce.
Vodka: Balances acidity and enhances the richness of the tomato.
Full-fat coconut milk: Gives the sauce its silky, creamy texture with subtle sweetness. This helps make the heavy cream feel for the sauce without the need for soaking cashews or using dairy.
Panacheeza Hot & Spicy: Absolutely necessary to create a bold parmesan flavor to the sauce. This dairy-free parmesan alternative melts right into the sauce and adds serious flavor.
Reserved pasta water: Helps loosen and emulsify the sauce.
Fresh basil: Adds brightness and a fresh finish that balances the creamy richness.

The Importance of Vodka in Penne alla Vodka

You might be wondering—do you really need vodka in penne alla vodka? The answer is yes. Vodka plays a key role in enhancing the flavor of the tomato paste, helping emulsify the sauce, and cutting through the richness of the coconut milk and Panacheeza. While the alcohol itself cooks off, it leaves behind a depth and brightness that makes the sauce taste restaurant-worthy. There’s no boozy aftertaste—just bold, balanced flavor.

How to Make Penne alla Vodka

When you taste this recipe, you’ll be shocked that it only took you 20 minutes to make. The steps are easy, straightforward forward and will have you turning to this recipe time after time! It’s a classic. Here are the steps to making your vegan penne alla vodka!

Cook the pasta

Bring a large pot of water to a boil. Salt generously, add the penne, and cook until al dente. Reserve ½ to ¾ cup of the pasta water before draining.

Sauté the aromatics

In a wide skillet over medium heat, add a splash of oil, broth, or water. Sauté shallots and garlic for 3–4 minutes until soft and fragrant.

Caramelize the tomato paste

Stir in the tomato paste and cook for about 1 minute. It should darken slightly—this builds flavor.

Deglaze with vodka

Add the vodka and stir for 60 seconds until most of the liquid evaporates.

Add coconut milk and Panacheeza

Stir in the coconut milk and Panacheeza. Season with salt and pepper. Simmer for 2–3 minutes until thick and creamy.

Adjust with pasta water

Stir in reserved pasta water, a bit at a time, until the sauce reaches your desired consistency. Start with ¼ cup and go up to ¾ cup.

Combine and serve

Toss the cooked penne into the sauce until fully coated. Garnish with fresh basil, red pepper flakes, and vegan parmesan. Serve warm.

What to Serve With This Penne alla Vodka

This pasta is perfect on its own, and you honestly don’t need anything else, but if you want to serve it as a large meal or for a big group, you could try pairing it with a few of these options:

Oven-roasted vegetables like broccolini, Brussels or carrots.
You can add a simple side salad with arugula and a lemon vinaigrette.
Garlic bread is a classic pair for any pasta and always a great option.
Increase the protein and add crispy tofu for variety in texture. Many penne alla vodka recipes are served with chicken or shrimp, so this is a great plant based alternative!

Storing Extra Vodka Pasta

This dish stores well, making it a great option for meal prep or leftovers. If you want to store it in the fridge, put it in an airtight container for up to 4 days. Reheat gently with a splash of water or coconut milk to revive the sauce. If you want to meal prep the sauce and freeze some, that is possible as well. Freeze the sauce separately from the pasta in a sealed container for up to 2 months. Thaw and reheat before combining with freshly cooked pasta.

Secrets to a Good Vegan Vodka Sauce

This recipe is foolproof, but honestly, following the steps for caramelizing your tomato paste is essential. This helps create a deep flavor and integrates the ingredients. Using full-fat coconut milk will really help with the consistency and weight of the sauce. Try to avoid using lite coconut milk as it won’t deliver the same results. Don’t forget your pasta water! This really helps emulsify the sauce and bind it to the noodles. Last but not least, whatever you do, do not skip the Panacheeza. This stuff is essential to the flavor of this sauce; it delivers saltiness, creaminess and all the parmesan flavor you need for a vodka sauce.

Why This is the Best Penne alla Vodka

This is the best vegan penne alla vodka because it’s fast, fuss-free, and full of flavor—no soaking, blending, or cashew cream required. Made with pantry staples in just 20 minutes, it’s rich, creamy, and every bit as satisfying as the classic, without any dairy. You’d never guess it’s entirely gluten-free and plant-based. Do you know any other vodka sauces that use Panacheeza? Probably not, and that’s truly what makes this sauce stand apart from the rest – it is the bomb my friends!

Who Invented Penne alla Vodka?

Penne alla vodka is believed to have originated in Italy in the late 1970s or early 1980s. Some credit Roman chefs, others say it was popularized in the U.S. by Italian-American restaurants. Wherever it came from, one thing’s clear: it’s a timeless dish that’s earned its place in the comfort food hall of fame.

What Does Vodka Sauce Taste Like?

Vodka sauce is creamy, tangy, and tomato-rich with a subtle bite from the alcohol, but it does not at all taste like alcohol. It’s not as sharp as marinara and not as heavy as Alfredo—just silky, balanced, and full of umami.

Does Vodka Sauce Taste Like Alcohol?

Nope! The alcohol cooks off during the simmering process, leaving behind depth and brightness without any boozy flavor. All you’ll taste is the rich, velvety goodness of the sauce.

What Vodka Should I Use?

Use a plain, unflavored vodka. You don’t need anything expensive—just something neutral and clean. Tito’s, Smirnoff, or any mid-range vodka will work perfectly in this alla vodka recipe. If you are gluten intolerant, make sure you check the label before using just any vodka.

Did you make this recipe?

Don’t forget to leave a comment and rating below! I cannot wait to hear what you think of this recipe. Don’t forget to grab your Panacheeza and check out these other recipes:

Dairy Free Parmesan Bagel Bites

Creamy Dairy Free Mushroom Pasta

Dairy Free Mexican Street Corn Dip

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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