Go Back
Vegetarian Penne Alla Vodka

The BEST Vegetarian Penne Alla Vodka — Ready in Minutes!

Creamy, tangy tomato sauce with a splash of vodka, silky cashew cream, and perfectly al dente penne — this Vegetarian Penne Alla Vodka gives you restaurant vibes without the fuss. Ready in 35 minutes and feeding 4 people, it hits that comfort-food sweet spot and stays vegan. Sound good? Let’s cook.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: DINNER
Cuisine: Italian
Calories: 593
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup raw cashews
  • ¾ cup water + more for soaking cashews
  • 12 ounces penne pasta
  • 2 tablespoons olive oil or vegan butter or a blend of both
  • 1 medium/large shallot minced
  • 4 –5 cloves garlic minced
  • ½ teaspoon red chili flakes optional
  • ½ teaspoon dried oregano
  • ½ cup vodka use a decent-quality bottle
  • 28 ounces canned crushed tomatoes fire-roasted (use regular if you must)
  • ½ cup vegetable broth
  • ¾ teaspoon sea salt more to taste (+ more for pasta water)
  • Fresh cracked pepper to taste
  • For serving optional: Vegan Parmesan cheese, fresh-cut parsley or basil

Equipment

  • Large skillet or heavy-bottomed sauté pan
  • Large pot for boiling pasta
  • High-speed blender or countertop blender
  • Measuring cups and spoons
  • Colander and wooden spoon or tongs
  • FYI: If you own a Vitamix or other high-speed blender, you can skip the longer cashew soak. If not, soak those cashews — your mouth will thank you.

Method
 

  1. Prep the cashew cream
  2. Boil water in a small pot, remove from heat, add the cashews, and cover for 20 minutes. Drain and rinse.
  3. Combine the soaked cashews with ¾ cup water and a pinch of salt in a blender. Blend on high until very smooth. Set aside.
  4. (Skip soaking only if your blender can pulverize raw cashews without a sweat.)
  5. Start the sauce
  6. Heat 2 tbsp olive oil or vegan butter in a large skillet over medium heat. Add the minced shallot and sauté 2–3 minutes until soft.
  7. Add the garlic, red chili flakes (if using), and dried oregano. Sauté 30–60 seconds until fragrant.
  8. Deglaze with vodka
  9. Pour ½ cup vodka into the pan and let it reduce by half — about 1–2 minutes. Use caution near open flames; alcohol can flare.
  10. Add 28 oz crushed tomatoes, ½ cup vegetable broth, ¾ tsp sea salt, and cracked pepper. Reduce the heat and simmer gently 12–15 minutes, stirring now and then until the sauce thickens.
  11. Cook the pasta
  12. While the sauce simmers, bring a large pot of salted water to a boil. Add 12 oz penne and cook until just shy of al dente (usually 8–9 minutes). Reserve ½ cup pasta water, then drain.
  13. Finish the sauce
  14. Pour the cashew cream into the simmering tomato sauce and stir until the mixture looks glossy and integrated. Simmer 1–2 minutes to thicken and marry flavors. Taste and adjust salt/pepper.
  15. Combine and serve
  16. Add the cooked penne to the pan and gently toss to coat. If the sauce runs thick, add reserved pasta water a splash at a time until you reach your preferred consistency.
  17. Cook together 1–2 minutes to warm the pasta through. Remove from heat. Garnish with fresh basil and vegan Parmesan. Serve immediately.

Notes

Notes & pro tips for better results

  • Timing trick: Start boiling pasta about 5 minutes after your sauce begins to simmer. That way, both finish at the same time and pasta won’t sit and clump.
  • Cashew shortcut: Soak cashews in cold water for 2–4 hours (or overnight in the fridge) if you plan ahead. That saves time when you actually cook.
  • Blender power matters: If your blender struggles, soak cashews longer (6+ hours) or use canned lite coconut milk (¾ cup) instead. The coconut milk changes the flavor slightly but still gives creaminess.
  • Stretching the sauce: The sauce generously coats 12 oz of penne, but you can stretch to 16 oz if you want more pasta and less saucy sheen.
  • Salt last: Adjust final seasoning after adding cashew cream. The cream can mute perceived saltiness, so a final taste test helps.

Nutrition snapshot (per serving, approximate)

  • Calories: 593 kcal
  • Carbohydrates: ~74 g
  • Protein: ~17 g
  • Fat: ~13 g (Saturated fat ~3 g)
  • Sodium: ~567 mg