Penne alla Vodka with Fresh Tomatoes
Most often, recipes for the classic Italian pasta dish, penne alla vodka, call for canned tomatoes. This one makes use of fresh tomatoes, making it an appealing and easy meal for summer.
from 1 vote
Italian / vegan
10 to 12
penne pasta or mini-penne
preferably whole grain
extra-virgin olive oil
3 to 4
shallot or 1 small onion
very finely chopped
4 to 5
about 4 medium-large chopped fresh tomatoes
container tomato paste
Italian seasoning blend
or ½ teaspoon each dried thyme and oregano
unsweetened nondairy milk
almond is particularly good or plain soy creamer
Salt and freshly ground pepper to taste
Dried hot red pepper flakes to taste
Thinly sliced or chopped basil leaves
Vegan Parmesan-Style Cheez
Cook the pasta according to package directions in plenty of rapidly simmering water until
, then drain.
Meanwhile, heat the oil in a large saucepan. Add the garlic and shallot or onion, and sauté over low heat until golden.
Add the tomatoes, tomato paste, and ½ cup water to the saucepan. Bring to a simmer, then lower the heat and cover. Simmer gently for 5 minutes.
Stir in the vodka and Italian seasoning and continue to cook over low heat, uncovered, for 5 minutes longer, or until everything melds into a thick, chunky sauce.
Sir in the nondairy milk, cook for anther minute or so longer, and remove from the heat.
Combine the tomato sauce and cooked pasta either in the pot in which you cooked the pasta, or a serving bowl. Season with salt, pepper, and hot red pepper flakes.
Stir in the basil, or pass it around for topping. Serve at once; pass around Vegan Parmesan if you’d like.
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