Penne Alla Vodka

Preparation Time: Under 15 Minutes

Although the title of this recipe may seem exotic, it is super-easy to assemble. For delectable variations on this basic dish, see below. Since vodka is distilled, gluten proteins cannot survive, so it is safe— regardless of what the vodka is made from. You may use dry white wine, but the resulting flavor will be somewhat different.

• 1 tablespoon butter, buttery spread, or canola oil
• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 garlic clove, minced, or 1 /8 teaspoon garlic powder
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1/8 teaspoon sugar
• 1/4 cup vodka or dry white wine
• 1/4 cup heavy cream, whole milk, or plain soy milk
• 4 cups water
• Salt, as needed
• 8 ounces gluten-free penne

1. In a medium skillet, heat the butter and olive oil over medium heat. Add the shallots and garlic and cook, stirring constantly, for 3 minutes, or until the shallots are soft. Add the tomatoes and sugar and simmer for 5 minutes, or until the tomatoes reduce down and thicken just slightly.

2. Stir in the vodka and cream and simmer the sauce gently over very low heat until it reaches serving temperature, then remove it from the heat. Cover and keep warm while the pasta cooks.

3. Meanwhile, bring the water to a boil in a large pot, and add salt liberally. Add the pasta, and cook according to the package directions until al dente, 8 to 12 minutes, depending on the brand. Avoid overcooking because pasta continues to cook after it is removed from the heat. Drain the pasta and serve immediately with the sauce.

Storage: Refrigerate leftovers, tightly sealed, for up to three days.

Per Serving: 365 calories; 8g protein; 12g total fat; 3g fiber; 48g carbohydrates; 28mg cholesterol; 16mg sodium

Makes: 5 servings

Excerpted from 100 BEST QUICK GLUTEN-FREE RECIPES © 2014 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.