Penne ala Vodka


I remember the first time I heard about vodka pasta, I thought nothing in this world could have sounded more ridiculous and disgusting. Oh, how wrong I was. I finally decided to give a low FODMAP penne alla vodka a go, and was absolutely blown away by how flavourful this simple sauce can be, and how simultaneously rich and light it is.

Pro Tips

The first step when making this vodka sauce is to blend and strain the tomatoes. I use common tomatoes, as according to the Monash app, they are low FODMAP in large quantities. It’s not essential that you strain the mixture as you’re adding it to your sauce, but I would recommend it – it makes the sauce much smoother.Compost the pulp that’s left behind, and you’re good to go.

My only other tip when it comes to this recipe is to make sure you cook off the vodka before adding the other ingredients, because if you don’t, you’re likely to be overpowered by the flavour and lose that richness and lightness. How can you tell if the vodka has cooked off? The smell and taste (when you test it) won’t be overpoweringly alcoholic, and the volume will have reduced slightly.

This low FODMAP penne all vodka is amazingly simple and quick to put together when you’re not in the mood to cook, but want something delicious and decadent anyway. Use your favourite low FODMAP pasta, and top it with some extra parmesan and fresh basil if you have it on hand.

If you’ve got leftovers, they will store well in the fridge for a few days, depending on the type of low FODMAP pasta you’ve used. The sauce actually freezes well on its own and can just be gently defrosted in the microwave or in a pan on the stovetop before serving it with some fresh pasta.

Penne ala Vodka

All aboard the vodka sauce train, with this Low FODMAP Penne ala Vodka! A delicious, rich and creamy sauce that's surprisingly light. Plus, it comes together in only 25 minutes!



  • 40g butter
  • 1 tbsp garlic infused olive oil
  • 2 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1/3 cup vodka
  • 3 common tomatoes
  • 1/4 cup lactose free cream
  • dash Worcestershire sauce
  • salt and pepper, to taste
  • 200g gluten free penne


Makes 4 serves

  1. Rinse the tomatoes and chop them in half. Using a high speed blender, blend them until smooth. Strain over a bowl to remove the seeds. Discard the seeds and keep the remaining liquid.
  2. Bring a saucepan 3/4 full of salted water to the boil for your pasta.
  3. In a frying pan, add the butter, oil and paprika and fry off until fragrant.
  4. Add the tomato paste and stir, turning the heat down.
  5. Once the pan has cooled slightly, add the vodka and cook until it has reduced and the smell is no longer overpowering.
  6. Add the tomato liquid, cream, Worcestershire and salt and pepper, and bring to a gentle simmer to thicken while you cook the pasta.
  7. Once the pasta is cooked, drain it thoroughly and add it to the saucepan and toss it with the sauce.
  8. Serve with parmesan and fresh basil if desired.

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