If you?ve ever dined at an Italian restaurant in the United States, you?re probably familiar with penne alla vodka. The funny thing is that vodka sauce isn?t even traditionally Italian. At least, not in the way that pasta carbonara and cacio e pepe are. I did some research about this creamy, tomato-y pasta dish and everyone seems hesitant to commit to the same story about where it comes from. 

Some people say vodka sauce originated in Bologna, Italy and others claim a graduate at Columbia University invented it. The Williams Sonoma Essentials of Italian cookbook states that penne alla vodka was created by a vodka company that wanted to popularize its product in Italy in the 1980s. While its exact origins are unclear, many of us know the delicious flavor and creamy texture that characterizes this decadent dish. This recipe for Vegan Vodka Sauce with Penne is our take on tangy, sweet, dairy-free vodka sauce!
This vegan vodka sauce begins the way many great sauces do – with freshly chopped garlic and onion. I?ve developed a habit of using instant garlic from a jar over the years and I?m back in the fresh garlic game. Holy smokes, does it make a difference in the flavor of a dish. I think I?m done with shortcuts when it comes to garlic – but this is a zero judgement zone! If you?re all about using minced garlic from a jar, 1½ teaspoons should do it.

People always ask, ?Can I make vodka sauce without vodka"? Of course you can! But ...