Vodka Sauce with Coconut Cream
Who said homemade vodka sauce couldn’t be gluten free…well here it is and it tastes amazing! I came up with this recipe when I was catering. A few clients here and there want a penne alla vodka sauce dish that’s gluten free. So I make this vodka sauce exactly like the regular vodka sauce except I substitute the wheat penne pasta with rice penne pasta. And if they are lactose sensitive I switched out the heavy cream with coconut cream and coconut milk.
When making my vodka sauce I use my homemade gourmet tomato basil pasta sauce which I usually make the day before. If you like a thicker, chunkier texture to the sauce you would puree the first can with the sauteed vegetables and then other can you would pulse only a couple of times.
When you add in the vodka, the extra dry vermouth and the grated Reggiano Parmesan at the end it takes the Asian flair off it and transforms it into the Italian arena. I promise you will love this sauce and not think for a moment that it is even gluten free.
You can also watch my How To Make Vodka Sauce VIDEO by clicking here. This video adds shrimp at the end which you can omit or decide to add if you feel so inclined…it’s delicious!
INGREDIENTS:
- 1 can coconut cream OR 1 c. heavy cream
- 8 cups pasta sauce
- (1 lb. raw, peel and de-veined extra large shrimp- if making with the shrimp)
- 1/2 cup vodka
- 1/4 cup extra dry vermouth or white wine
- 5 dashes or so of Siracha or your favorite hot sauce (optional)
- 1/2 tsp salt
- 1/2 -3/4 cup of Reggiano Parmesan
- Truffle oil (optional) (Star Fish Market has the best called La Truffiere Tartufo Bianco – a white truffle oil that’s amazing)
- Red pepper flakes for garnish if you want more heat
- 1 lb. gluten free penne or rigatoni pasta
Directions:
- Make 1 lb. of penne pasta or gnocchi
- Pour the coconut cream into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream
- Add tomato pasta sauce into the cream
- Add S & P to taste (1/2 tsp salt)
- Add 1/4 of the vodka and 1/4 cup vermouth or white wine
- Simmer for about 10 minutes on low to let alcohol burn off
- If having with shrimp add now…
- Add the raw shrimp and bring to a simmer for 3 minutes more
- You can add in a several dashes of Siracha or your favorite hot sauce here …it’s OPTIONAL
- When reduced slightly take off the heat
- Whisk in 1/2 -3/4 cup of Reggiano Parmesano
- Pour pasta into a large serving bowl pour all but 1 CUP of sauce over pasta
- Sprinkle with Parmesan and red pepper flakes
- Put the extra sauce in a canning jar and into frig for reheating the next day if you have any pasta left over which most likely won’t be the case
- Or you can just pop it into the freezer for a nice little dish at a later date …enjoy!
You may want to make one of these to go with your pasta:
