Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Vegan Penne alla Vodka

Servings: Serves 4


1-1/2 Tbs. extra-virgin olive oil


¾ cup finely chopped shallots (about 4 medium)


3 medium cloves garlic, grated


1 cup good quality double concentrate tomato paste (preferably from two-4-1/2 oz. tubes San Marzano tomato paste)


1 Tbs. jarred Calabrian chili paste


¼ cup favorite vodka


2 cups Oatly Oat Milk, full fat, more as needed


Kosher salt


1 cup multicolor heirloom cherry tomatoes, about 5-1/2 oz, each cut into 8ths


12 oz. penne pasta


1/3 cup thinly sliced basil leaves


Heat the oil in a medium Dutch oven or other heavy-duty pot over medium heat until it shimmers. Add the shallots and cook, stirring frequently until soft and translucent, 2 to 3 minutes. Add garlic and cook stirring constantly until fragrant, about 30 seconds.

Add the tomato paste, chili, and vodka, and continue to cook, stirring frequently until the ingredients are well combined and the mixture is slightly darker, 4 to 5 minutes.

Lower the heat to low, add the oat milk and whisk constantly until well combined and warmed through, about 3 minutes. Remove from the heat and stir in the cherry tomatoes and 1 tsp. salt, more to taste. Cover and set aside.

Meanwhile, bring a large pot of well salted water to a boil. Cook the pasta according to package directions until al dente. Just before serving, whisk in a splash of oat milk, and adjust the seasoning to taste.

Drain pasta and return to the pot. Toss the pasta with enough sauce to coat. Transfer the pasta to a large platter, top with more sauce, and the basil ribbons. Serve with nutritional yeast at the table, if using.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.