Gluten Free Vodka Pasta

This gluten free vodka pasta is rich, creamy, perfectly spiced and so easy to make! Top it with my crispy parmesan chicken cutlets for a flavorful and high protein dinner or date night meal!

Second to mac and cheese, penne alla vodka is one of my favorite comfort foods. It’s so creamy, flavorful, easy to make and made with ingredients I almost always have on hand. This gluten free vodka pasta tastes just like the classic – since the sauce is usually naturally gluten free, we’re just swapping for gluten free pasta!

We have a vegan vodka sauce and a spicy red pepper vodka sauce on the blog so I thought it was time for the classic! This recipe requires no fancy ingredients or equipment. As far as cheese goes, this vodka sauce just calls for parmesan, though some recipes may incorporate mascarpone or even a touch of mozzarella to give it a more cheesy feel. If you love this recipe, try my Marry Me Chicken Pasta or gluten free alfredo next!

Before we get started

• The alcohol in the vodka will cook off completely, so you don’t have to worry about getting drunk off of vodka pasta!
• As written, this recipe is not all that spicy. If you want to increase the spice, use 1 full teaspoon of red pepper flakes. If you want to decrease the spice, just omit the red pepper flakes!
• For a slightly lighter option, you can swap the heavy cream for half and half. The flavor will still be delicious and the sauce creamy, but it just won’t be quite as rich.
• Vodka pasta is traditionally made with penne, but I also love using rigatoni. Whatever you like will work – my favorite for gluten free is brown rice pasta.

How to make gluten free vodka pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to reserve 1/2 cup of pasta water before draining.

Melt the butter over medium heat in a large pan. Add in the shallot and saute for 3-4 minutes or until the shallot is translucent.

Add in the garlic and saute for 1 more minute, then add in the tomato paste and saute for 2 minutes to help deepen the flavor.

Whisk in the vodka and let simmer so the alcohol cooks off, about 2-3 minutes.

Add in the red pepper flakes, salt, pepper and slowly whisk in the heavy cream. Whisk in the water, then reduce the heat to low and whisk in the parmesan cheese.

Once everything is glossy and well combined, add in the pasta and toss to combine. Garnish with fresh basil and red pepper flakes. I served with my air fryer parmesan chicken, but just as is works! Enjoy and try my roasted red pepper vodka pasta next!

Serving suggestions

Protein. I served mine with my parmesan chicken cutlets for some protein, but some plain diced up grilled chicken is also delicious. I like to toss it with the pasta so it combines with the sauce. The chicken cutlets I just slice and serve on top since they already have so much flavor!

Veggies. Peas are one of my favorite veggies to add to pasta dishes when I feel like I need something green but don’t want to actually eat a salad or something. However, sauteed zucchini, mushrooms or red bell peppers are all delicious here.

Sides. If you are in the salad mood, my massaged kale salad or gluten free caesar salad would pair really well with this vodka pasta.

How to store

One prepared, this gluten free vodka pasta will keep in the fridge for up to 3 days. I suggest reheating on the stove with a splash of milk so the sauce gets nice and creamy again. Since we’re using gluten free pasta, it can fall apart a bit when you reheat it, but the flavor will still be delicious!

You can also freeze after cooking and tossing with the sauce! Just be sure to let it cool completely, then transfer to an air tight container and store in the freezer for up to 1 month. Let thaw, then reheat until warm!

More easy pasta recipes!

• Red Pesto Pasta
• Gluten Free Lasagna
• Broccoli Cheddar Pasta
• Lemon Parmesan Pasta

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