Open Recipes

Lactose-free Penne alla vodka

Open recipes

Open recipes

Lactose-free Penne alla vodka

30 minutes total

If you're lactose intolerant, you might think that creamy pasta dishes are off-limits. But fear not! This lactose-free penne alla vodka recipe is here to satisfy your cravings. With a rich tomato sauce and a touch of vodka, this pasta dish is both comforting and sophisticated. Plus, it's easy to make and perfect for a weeknight dinner. So grab your penne and let's get cooking!



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Serves 4

320 g (11,3 oz) Barilla® Penne rigate
1 baby onion
1 chili pepper (to taste)
200 g smoked pancetta, into small cubes
1/2 glass of vodka
300 g tomato pulp
80 ml LF cream
To taste E.V.O.O
to taste Salt and black pepper


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

here's how to cook lactose-free penne alla vodka recipe

Step 2

Start with preparing the “soffritto” :or “mirepoix”: slice the baby onion and chop finely. In a pan, heat up some E.V.O.O and cook the baby onion until it turns transparent.

  • Baby onion
  • E.V.O.O. (Extra Virgin Olive Oil)

Step 3

Pour in the pancetta (bacon) cut into small cubes and cook until golden, by mixing regularly. As soon as it achieves a golden colour, blend with vodka on a high heat and let evaporate.

  • Pancetta (Bacon)
  • Vodka

Step 4

Pour in the tomato pulp and reduce the sauce on a low heat, adjust salt. Mix with the cream and stir until obtaining a creamy and soft texture .

  • Tomato pulp
  • Salt
  • LF Cream

Step 5

bring a large pot of water to a boil, add salt and cook pasta according to package directions. Drain when “al dente” and whisk into the pan with the sauce. Sprinkle black pepper and serve immediately.

  • Pasta
  • Salt
  • Black pepper

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.