Penne with Roasted Tomato Vodka Sauce

Penne with Roasted Tomato Vodka Sauce

This vegan penne a la vodka is made with caramelized roasted tomatoes and Ripple Half & Half Original for a rich and creamy dairy-free version.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Serves: 4

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  • 2 cups cherry tomatoes
  • 3 tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • 2 small shallots, thinly sliced
  • 1 tsp salt, divided
  • 1/4 tsp pepper
  • 10 oz penne
  • 2 cups Ripple Half & Half Original
  • 1/4 cup vodka
  • 3 tbsp cashew butter
  • 2 tbsp tomato paste
  • 1/4 cup finely chopped fresh basil
  1. Preheat oven to 425 F. In 9-inch square baking dish, toss together tomatoes, olive oil, garlic, shallots, 1/2 tsp salt and pepper. Bake for 12 to 15 minutes or until tomatoes start to blister and turn golden brown.
  2. Meanwhile, cook pasta according to package directions; set aside.
  3. In blender, combine roasted tomatoes, Ripple Half & Half Original, vodka, cashew butter, tomato paste and remaining salt until smooth. Transfer to large skillet; bring to boil. Reduce heat to medium.
  4. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Add pasta, tossing to coat well. Stir in basil.


– Omit vodka for an alcohol-free tomato cream sauce.
– Serve with vegan Parmesan cheese.

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