Vodka sauce for pasta is a nice change from your typical tomato sauce. If you’re hesitant about the alcohol, don’t be. It cooks down to less than 5 percent with a slow simmer. Vodka simply alters the flavor of the sauce in a pleasing way, adding peppery, herbal notes that help balance out the sweetness of the tomatoes and cream. This recipe calls for plant-based milk and cashew cream “cheese” to make it creamy without dairy. The rich, spicy sauce perfectly coats red lentil penne to create a dreamy gluten-free, dairy-free pasta dish.
