Want to feel like a pasta-making pro? Then you have to try my Spicy Penne Alla Vodka With Meatballs. It’s a major winner; promise! The meatballs are insanely flavorful and the sauce is perfectly creamy – you wouldn’t even know it’s a gluten-free, dairy-free meal.
MY FAVORITE PASTA DISH
This is seriously my favorite pasta dish ever.
If you’re dairy-free like me, we have cashews to thank for effortlessly creating the smoothest, creamiest texture and taste in such a classic sauce. Perfect amount of spice too with the help of Calabrian chili peppers.
And are we kidding with the protein-packed, flavorsome meatballs? Too good.
A SIMPLE, SPICY SAUCE
Honestly, even if you’re not dairy-free, this is going to be a sauce you immediately fall in love with and make on repeat. I should also mention it’s made with simple, nutrient-packed, healthful ingredients.
Cashews are rich in fiber, protein and healthy fats. So, they’re not just good for creating that amazing creamy texture after being soaked in pasta water (best trick!) and blended with fire-roasted tomatoes (+ more).
Along with the other fresh veggies and herbs in this sauce, cashews are incredibly nutrient-packed. Offering tons of anti-inflammatory, disease-fighting benefits, I’d say this sauce is kind of a no-brainer!
WHY VODKA SAUCE?
If you’re wondering what the vodka does for the sauce, and if it’s entirely necessary, I got you.
The vodka helps bring out the flavor and aroma of the sauce and balances the sweetness of the tomatoes. It’ll evaporate out after 5-10 minutes, so no need to use anything special or expensive. Just make sure it’s plain in flavor.
Alternatively, you can replace the vodka with water and a squeeze of lemon. Easy-peasy!
This homemade spicy vodka sauce is rich and creamy, easy to make, and did I mention it makes enough for 2 batches? Love leftovers for meal prep.
MAMMA MIA MEATBALLS
I’m confident my Spicy Penne Alla Vodka With Meatballs will impress every pasta-loving person in your life.
I mean, does pasta ever not hit the spot? Such a cozy meal. And it’s high-protein – like I said, a major winner.
The herb-flavored, slightly spicy meatballs will healthfully fill you up and blow your mind.
Toss those meatballs over a bowl of gluten-free penne noodles (I like Jovial) covered in that deliciously creamy sauce, and mamma mia! You should probably run to the store asap so you can get cooking.
INGREDIENTS YOU’LL NEED:
Pasta:
- Box of pasta (I prefer Jovial gluten-free Penne)
- Fresh basil, to garnish
Meatballs:
- Avocado or extra virgin olive oil
- Organic ground chicken (or ground protein of your choice)
- Red onion
- Garlic
- Fresh basil
- Jalapeño
- Sea salt
- Red chili flakes
- Fresh ground pepper
Spicy Vodka Sauce:
- Extra virgin olive oil
- White onion
- Garlic cloves
- Fire roasted tomatoes (I prefer no salt added so I can add my own)
- Vodka
- Raw cashews (soaked in hot water for 10 minutes, I used the boiling pasta water in a glass cup)
- Fresh basil
- Calabrian peppers/chilies (adjust or remove based on spice preference)
- Sea salt
- Fresh ground pepper
HOW TO MAKE SPICY PENNE ALLA VODKA WITH MEATBALLS
Meatballs
Prepare meatballs by mixing all ingredients, then rolling into 1-inch sized rounds.
At this time, chop onion and garlic for sauce, then set aside.
Heat 2-3 tbsp oil in a medium skillet until hot, but not smoking. Add meatballs and heat on medium for 5 minutes or until golden brown, then flip. Once all sides are browned, reduce heat or turn off, add 2-3 tbsp of water to the pan, then cover to let steam.
OPTIONAL: If using the oven instead of skillet, preheat to 400 degrees F. Spray a sheet pan with avocado oil and place the meatballs, spaced evenly, across the pan. Bake for 30 minutes. Option to put broil on at the end to brown the surface of the meatballs for 2 minutes.
Pasta and Spicy Vodka Sauce
Meanwhile, bring a pot of water to a boil, then cook pasta according to directions. Continue with steps below while pasta is cooking. **Once pasta is done, strain then drizzle 1 tbsp olive oil over the top and stir once to help avoid sticking together while the other ingredients finish cooking.
While pasta is cooking, transfer 1 cup of pasta water to a glass or bowl and add cashews to soak for about 10 minutes. **After soaking, strain cashews to remove soaking water, leaving the cashews in the blender.
While pasta is cooking and cashews are soaking, heat another large pot or skillet with 3 tbsp olive oil over medium heat.
Once hot, sauté onions and garlic until translucent, about 5 minutes.
Add fire roasted tomatoes, vodka and salt, and simmer on medium-low for 10 minutes.
When 10 minutes of simmering is up, ensure the cashews have been strained before using a ladle or pouring the simmered mixture into a blender, along with the remaining sauce ingredients.
Blend with the lid on (center cap undone to allow steam to escape) with a kitchen towel over the top for several minutes until smooth.
Serve and Store
Serve (strained) pasta with spicy vodka sauce, meatballs, chopped fresh basil, sea salt, and any sides you prefer. I usually make a side of my Crispy Buttery Broccolini, or a simple salad. Enjoy!
Store leftover cooked meatballs in an airtight container in the fridge for up to 3 days, or the freezer for up to 2 months. Defrost in the fridge overnight, then gently reheat. To avoid the meatballs drying out, reheat in a 350 F pre-heated oven for 8-12 minutes, depending on their size, until the internal temperature reaches 165 degrees.
Leftover sauce should also be stored in an airtight container, and will last in the fridge for up to 5 days, or the freezer for up to 3 months. Let the sauce thaw in the refrigerator overnight, then gently reheat in a saucepan.
RECIPE SUBSTITUTIONS & QUESTIONS
I used a gluten-free penne pasta (I prefer Jovial brand), but feel free to use whichever penne you prefer. I recommend sticking to penne as the pasta of choice because it holds onto the sauce well.
If you’re not dairy-free and want to ramp up the creaminess, I’m sure you can add a few splashes of organic heavy cream or whole milk. You could also try unsweetened almond milk or Greek yogurt, though I haven’t tested those yet so I recommend starting with smaller amounts to taste-test as you make it.
Adjust or remove the Calabrian chili peppers based on spice preference. I recommend sticking with the fire roasted tomatoes for the flavor, but regular canned tomatoes should also work.
Like I mentioned above, you can use any inexpensive, plain-flavored vodka as it will cook out and is simply used to enhance the overall flavor and aroma of the sauce. If you’d like, you can leave out the vodka, or replace with water and a squeeze of lemon.
I went with organic ground chicken as the protein for my meatballs, but any ground meat will work. Again, based on spice preference, feel free to adjust or omit the amount of jalapeños and/or chili flakes.
WHAT IS THE DIFFERENCE BETWEEN FIRE ROASTED TOMATOES AND REGULAR CANNED TOMATOES?
Fire roasted tomatoes are exactly what their name says. They’re fire roasted over an open flame, which accentuates their flavor. They tend to taste subtly smoky and sweeter when compared to canned tomatoes.
Canned tomatoes on the other hand, have more of a raw, acidic, yet slightly-sweet flavor. The fire roasted tomatoes work well in this recipe as they really enhance the flavor profile of the spicy vodka sauce.
SHOP THIS RECIPE
WHAT DOES SPICY VODKA SAUCE TASTE LIKE?
The texture of spicy vodka sauce is smooth and creamy, usually due to the addition of fresh/heavy cream, or whichever dairy product the recipe calls for.
In my recipe, since I’m lactose-intolerant, cashews soaked in pasta water and blended with fire roasted tomatoes, herbs, vodka and other ingredients give it that perfectly creamy texture and taste.
Since spicy vodka sauce is a tomato-based sauce, it usually has a slightly-sweet, semi-acidic and smoky flavor (thanks to the fire roasted tomatoes used in my recipe). Depending on which spice, or pepper, you use, the spice level can range from mild to hot.
IS IT BETTER TO BAKE OR FRY MEATBALLS?
I prefer to pan fry my meatballs to get that perfectly crunchy on the outside, and nicely tender on the inside texture. Baked meatballs, though easier to make, won’t achieve the same caramelized taste as pan-fried.
Baking is easier though, as you can make a larger batch at once, will only need to place in the oven and turn once or twice while they bake. Either way works, just a matter of preference.
If you’d like to get your meatballs even more tender, drop them into your simmering sauce and cover with a lid. Don’t forget to check on them as they finish cooking!
HERE’S MORE HEALTHY PASTA DISHES AND HIGH-PROTEIN MEALS YOU’LL LOVE:
Gluten-Free Crispy Chicken Parm
Click here to watch the reel I made of this recipe 🙂
Spicy Penne Alla Vodka With Meatballs
Ingredients
Pasta
- 1 box pasta, (I prefer Jovial gluten-free Penne)
- Fresh basil, to garnish
Meatballs
- 2-3 tbsp avocado or extra virgin olive oil, for cooking
- 1 lb organic ground chicken, or ground protein of your choice
- 1/4 cup red onion, finely chopped
- 1 tbsp garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tsp jalapeño, finely chopped
- 1 tsp sea salt
- 1 tsp red chili flakes
- Fresh ground pepper
Spicy Vodka Sauce
- 3 tbsp extra virgin olive oil
- 1/2 white onion, diced
- 3 garlic cloves, minced
- 2 cans fire roasted tomatoes, I prefer no salt added so I can add my own
- 1/2 cup vodka
- 1/2 cup raw cashews, soaked in hot water for 10 minutes, I used the boiling pasta water in a glass cup
- 2-3 tbsp fresh basil
- 1 tbsp Calabrian peppers/chilies, adjust or remove based on spice preference
- 1/2 tbsp sea salt
- Fresh ground pepper
Instructions
Meatballs
- Prepare meatballs by mixing all ingredients, then rolling into 1-inch sized rounds.
- At this time, chop onion and garlic for sauce, then set aside.
- Heat 2-3 tbsp oil in a medium skillet until hot, but not smoking. Add meatballs and heat on medium for 5 minutes or until golden brown, then flip. Once all sides are browned, reduce heat or turn off, add 2-3 tbsp of water to the pan, then cover to let steam.
- OPTIONAL: If using the oven instead of skillet, preheat to 400 degrees F. Spray a sheet pan with avocado oil and place the meatballs, spaced evenly, across the pan. Bake for 30 minutes. Option to put broil on at the end to brown the surface of the meatballs for 2 minutes.
Pasta and Spicy Vodka Sauce (makes enough for 2 batches / 4 servings)
- Meanwhile, bring a pot of water to a boil, then cook pasta according to directions. Continue with steps below while pasta is cooking. **Once pasta is done, strain then drizzle 1 tbsp olive oil over the top and stir once to help avoid sticking together while the other ingredients finish cooking.
- While pasta is cooking, transfer 1 cup of pasta water to a glass or bowl and add cashews to soak for about 10 minutes. **After soaking, strain cashews to remove soaking water, leaving the cashews in the blender.
- While pasta is cooking and cashews are soaking, heat another large pot or skillet with 3 tbsp olive oil over medium heat.
- Once hot, sauté onions and garlic until translucent, about 5 minutes.
- Add fire roasted tomatoes, vodka and salt, and simmer on medium-low for 10 minutes.
- When 10 minutes of simmering is up, ensure the cashews have been strained before using a ladle or pouring the simmered mixture into a blender, along with the remaining sauce ingredients.
- Blend with the lid on (center cap undone to allow steam to escape) with a kitchen towel over the top for several minutes until smooth.
Serve and Store
- Serve (strained) pasta with spicy vodka sauce, meatballs, chopped fresh basil, sea salt, and any sides you prefer. I usually make a side of my Crispy Buttery Broccolini, or a simple salad. Enjoy!
- Store leftover cooked meatballs in an airtight container in the fridge for up to 3 days, or the freezer for up to 2 months. Defrost in the fridge overnight, then gently reheat. To avoid the meatballs drying out, reheat in a 350 F pre-heated oven for 8-12 minutes, depending on their size, until the internal temperature reaches 165 degrees. Leftover sauce should also be stored in an airtight container, and will last in the fridge for up to 5 days, or the freezer for up to 3 months. Let the sauce thaw in the refrigerator overnight, then gently reheat in a saucepan.
We just made this tonight!! Sooo good. One of our faves that we always keep in the rotation
One of my fav recipes! I make a double batch and freeze some 😁