Healthy Penne alla Vodka

Ingredients

• 100 gcauliflower, cut into small chunks
• 60 mlwater, for cooking the cauliflower
• 340 gwhole-wheat penne pasta, dried
• 5 mlsalt, for the pasta water
• 2.5 mlolive oil
• 57 g (about 30 ml)pancetta or bacon, minced
• 4garlic cloves, minced
• 120 mlvodka
• 794 gcrushed tomatoes
• 3.75 mlsalt
• 1.25 mlground black pepper
• 120 mlmilk
• 15 ml fresh (or 5 ml dried)basil, chopped if fresh
• 15 ml fresh (or 5 ml dried)parsley, chopped if fresh

Instructions

1. 1

   Cook the cauliflower

   Put the cauliflower and 60 ml water in a small saucepan. Cook over medium heat for 10 minutes, until very soft, then set aside.

2. 2

   Boil the pasta

   Bring a large saucepan of water to the boil, add the pasta and 5 ml salt, and simmer uncovered for 7–9 minutes until al dente. Drain and set aside.

3. 3

   Cook the pancetta

   Heat the oil in a deep sauté pan. Add the pancetta or bacon and sauté for 2 minutes, then add the garlic and cook for 1 minute.

4. 4

   Simmer the vodka

   Pour in the vodka and stir well. Let it simmer for 1 minute.

5. 5

   Thicken the sauce

   Stir in the tomatoes, 3.75 ml salt and the pepper, then bring to a simmer. Cook uncovered over medium-low heat for 5–7 minutes to thicken.

6. 6

   Blend the cauliflower

   While the sauce simmers, put the cooked cauliflower in a food processor. Add the 120 ml milk gradually and process until smooth and creamy, with no lumps.

7. 7

   Combine the sauces

   Stir the cauliflower mixture into the simmering tomato sauce. Let it return to a simmer, then remove the pan from the heat.

8. 8

   Coat the pasta

   Add the drained pasta to the sauce and mix well so it is evenly coated.

9. 9

   Add the herbs

   Top the pasta with the parsley and basil.

What is penne alla vodka?

Penne alla vodka is a pasta dish associated with Italian-American cooking, combining tomato sauce, cream and vodka. This version keeps the tomato-and-vodka character but uses blended cauliflower and milk for a smooth sauce.

Whole-wheat penne gives the sauce plenty of ridged surface to cling to, while pancetta or bacon adds a savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 17g protein, 74g carbs, 2g fat.

The penne supplies most of the carbohydrates, while the pancetta or bacon contributes fat and some protein; the pasta, milk and pancetta also contribute protein. Pair a portion with a green salad or extra vegetables for a more balanced plate.

Why cauliflower makes the sauce creamy

Soft cauliflower: cooking it until very tender makes it easier to blend into a silky mixture. Blend it with the milk until no lumps remain before adding it to the tomatoes.

Gradual milk: adding the milk slowly as the food processor runs helps the cauliflower become smooth and creamy.

Build flavour in stages

Pancetta and garlic: briefly sautéing them in the oil gives the sauce a savoury base. Keep the garlic moving and cook it for just 1 minute.

Vodka: let it simmer for 1 minute after stirring it into the pan, then add the tomatoes. This keeps the method’s brief vodka simmer intact before the sauce thickens.

Get the sauce consistency right

Tomato simmer: cook the tomatoes uncovered for 5–7 minutes over medium-low heat. The sauce should thicken slightly while still being loose enough to coat the pasta.

Cauliflower finish: once blended cauliflower is stirred in, let the sauce return to a simmer and take it off the heat.

Cook the penne al dente

Check the pasta after 7 minutes; it should be tender but still have a slight bite. The recipe’s stated cooking time is 7–9 minutes, though the exact time can vary by pasta brand.

Drain it when ready and mix it into the sauce while both are warm, so the penne gets coated evenly.

What to serve with it

A crisp green salad or simply dressed leaves make a fresh contrast to the tomato sauce. Steamed or roasted vegetables are another easy accompaniment.

Add the parsley and basil just before serving for a fresh herbal finish.

Recipe notes & tips

• Cut the cauliflower into small chunks so it cooks through evenly in 10 minutes.
• Blend the cauliflower and milk until completely smooth before stirring it into the tomato sauce.
• Keep the vodka simmer to 1 minute as directed, then continue with the tomatoes.
• Taste the pasta near the start of the 7–9 minute cooking window so it does not go past al dente.
• Use fresh basil and parsley if available, or use the stated dried amounts instead.

Variations

• Use bacon: swap it for the pancetta as written for a similar savoury base.
• Choose dried herbs: use 5 ml each of dried basil and parsley in place of the fresh herbs.
• Add greens: stir a handful of spinach into the hot sauce just before mixing in the pasta.
• Make it vegetarian: omit the pancetta or bacon and sauté the garlic in the olive oil.
• Add chilli: include a pinch of chilli flakes with the garlic for gentle heat.

Common mistakes to avoid

• Undercooked cauliflower: blend only once it is very soft, or the sauce may turn grainy.
• Lumpy purée: keep processing with the milk until no lumps remain before combining it with the tomatoes.
• Burnt garlic: cook it for just 1 minute after the pancetta, stirring as it cooks.
• Overcooked pasta: start checking at 7 minutes and drain when it is al dente.
• Over-reduced sauce: simmer uncovered for 5–7 minutes, then stop once it has thickened enough to coat the penne.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a saucepan or microwave, stirring occasionally; add a splash of water or milk if the sauce has thickened.

Frequently asked questions