Gluten Free Vodka Pasta
by: claire cary
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!
Ingredients
- 12 ounces gluten free pasta
- 2 tablespoons butter
- 2 shallots diced
- 1 tablespoon minced garlic
- ½ cup tomato paste
- ¼ cup vodka
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup heavy cream
- ½ cup pasta water
- ⅓ cup grated parmesan cheese
- ¼ cup Fresh basil for garnish
Instructions
- 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!
Notes
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.
Serving: 1bowl / Calories: 596kcal / Carbohydrates: 69g / Protein: 10g / Fat: 24g / Saturated Fat: 12g / Sodium: 779mg / Fiber: 3g / Sugar: 6g
