FoodRef · Recipe for Penne alla Vodka
Penne alla Vodka
0 approve · 1 caution · 10 avoid
Standard deviation of the 11 scores. Higher = the diets disagree more.
The verdicts
Disapprove (10)
- DASH3.2
- Vegan1.5
- Carnivore1.8
- Paleo1.5
- Keto2.0
- Low-FODMAP2.2
- Whole301.2
- Zone3.5
- Anti-Inflammatory3.8
- GLP-13.5
Caution (1)
- Mediterranean4.8
Approve (0)
None in this range
Ingredients
- 500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)
- 2 tsp cooking salt / kosher salt , for pasta cooking water
- 1 1/2 tbsp olive oil
- 1/2 small onion , finely diced (smaller dice than usual is better)
- 2 garlic cloves , finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream – Note 2)
- 1/3 cup vodka , or chicken stock/broth for alcohol free (Note 3)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan , plus more for serving (Note 4)
- 1/2 cup+ pasta cooking water (Note 5)
- 2 tsp parsley , finely chopped, for serving (optional)
Instructions
- Cook pasta – Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)
- Reserve pasta water – Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.
- Sauté – Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).
- Make sauce – Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.
- Toss! Add the pasta and 1/2 cup of the pasta cooking water. Over medium heat on the stove, stir for 1 – 1 1/2 minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.
- Serve immediately in warmed pasta bowls with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!
Diet-by-diet
High in saturated fat from heavy cream and parmesan, plus added salt — runs counter to DASH's low-sodium, low-saturated-fat focus. Refined pasta also lowers the score.
Uses olive oil, tomato paste, garlic, and parmesan which fit the pattern, but the heavy cream load and refined white pasta pull it away from a true Mediterranean profile.
Contains heavy cream and parmesan cheese, both animal-derived, making it unsuitable for vegans.
Almost entirely plant-based and grain-heavy (pasta, tomato paste, onion, garlic); only the cream and parmesan are animal-derived.
Includes grains (pasta), dairy (cream, parmesan), and alcohol — multiple core paleo exclusions.
Pasta makes this very high-carb. The cream and cheese are keto-friendly but cannot offset the large pasta base.
Onion, garlic, and wheat pasta are all high-FODMAP triggers; cream in this quantity is also problematic.
Violates Whole30 with grains (pasta), dairy (cream, parmesan), and alcohol (vodka).
Carb-heavy from refined pasta with significant saturated fat from cream; protein is low, throwing off Zone's 40/30/30 balance.
Heavy cream, parmesan, and refined white pasta are pro-inflammatory; olive oil, garlic, and tomato offer some anti-inflammatory benefit but don't dominate.
Calorie-dense and low in protein and fiber relative to refined carbs and fat, which is the opposite of the high-protein, high-fiber, lower-calorie pattern recommended on GLP-1 medications.