Paleo “Spaghetti” alla Vodka (Low-Carb, Gluten & Dairy Free)

Paleo “Spaghetti” alla Vodka (Low-Carb, Gluten & Dairy Free)

Paleo “Spaghetti” alla Vodka is a spin on a classic Italian penne alla vodka dish. Spaghetti squash is the perfect gluten free & low-carb base for this dish– and coconut milk, tomato, bacon & vodka come together to make a delicious dairy free sauce to go with it!

Penne alla vodka is traditionally made with penne pasta, vodka, heavy cream, crushed tomatoes, onions, and bacon or pancetta.

This dish became very popular in Italy and in the US around the 1980s, but the origin of the Penne alla Vodka recipe has been disputed between Italy and the United States: both claim the creation of this recipe.

According to The Ultimate Pasta Cookbook, penne alla vodka was invented in the 70s at Dante, a restaurant in Bologna, Italy.

The Williams Sonoma Essentials of Italian cookbook states that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy.

To support the creation of this dish in the United States, we have two tales: Luigi Franzese, the Italian American chef of Orsini Restaurant in New York and James Doty, a graduate of Columbia University.

As you can see, it’s not clear whether or not Penne alla Vodka is an authentic Italian recipe. BUT based on the ingredients, the technique, and the mark it left on Italian cuisine, the answer should be yes!

Since this dish is liked by many (including me), I decided to put a gluten & dairy free spin on it so those with dietary restrictions can enjoy these amazing flavours of Italy (or the US).

This recipe is also great for those following a low-carb, keto or paleo diet.

Paleo Spaghetti alla Vodka

What you need for Paleo “Spaghetti” alla Vodka

  • Spaghetti squash
  • Pastured bacon or pancetta
  • Vodka
  • Shallot or small onion
  • Tomato passata
  • Full fat coconut milk , canned
  • Extra virgin olive oil
  • Sea salt

If you love this recipe then you’ve got to try:

Paleo Spaghetti alla Vodka paleo gluten free

"Spaghetti" alla Vodka

"Spaghetti" alla Vodka is a spin on a classic Italian penne alla vodka dish. Spaghetti squash is the perfect gluten free & low-carb base for this dish-- and coconut milk, tomato, bacon & vodka come together to make a delicious dairy free sauce to go with it!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dinner, Main Course
Cuisine: Dairy Free, Gluten Free, Low-Carb, Paleo
Servings: 3

Ingredients
 

  • 1 large spaghetti squash
  • 200 g pastured bacon or pancetta
  • 1/2 cup vodka
  • 1 shallot , or small onion
  • 12 oz tomato passata
  • 7 oz full fat coconut milk, canned
  • 2 tbsp extra virgin olive oil
  • Sea salt , to taste

Instructions
 

For the spaghetti squash:*

  • Cut spaghetti squash lengthwise and remove seeds with spoon.
  • Bake at 400F for 30-40 min (first 10-min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked.
  • Use a fork to scrape out the strands of squash.

For the vodka sauce:

  • Finely slice the shallot or onion and place in large frying pan with olive oil. Sauté for 2-minutes over medium heat.
  • Slice bacon into small chunks and add it to the pan. Cook over low heat until the bacon becomes slightly crispy.
  • Raise the heat to medium-high and pour in vodka. Let the alcohol evaporate. This may take a few minutes.
  • When alcohol is completely evaporated, add tomato passata. Season with salt, stir and cook for 8-10 minutes over medium-high heat without a lid, stirring occasionally.
  • When the sauce is cooked, add the coconut milk and cook until you get a fairly thick and creamy vodka sauce. Turn off the heat and let it rest.
  • You can add spaghetti squash strands into the pan with vodka sauce and coat OR place spaghetti squash strands into a bowl and top with vodka sauce.

Notes

  • Time your spaghetti squash so that it’s done cooking around the same time as your sauce, so your noodles don’t cool.
  • Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
Keyword bacon, coconut milk, grain free, healthy dinner, Italian, spaghetti squash, tomatoes
Goat Cheese Stuffed Dates Wrapped in Bacon

Goat Cheese Stuffed Dates Wrapped in Bacon

Goat Cheese Stuffed Dates Wrapped in Bacon are the perfect healthy appetizer! This sweet, savory & creamy combination will tickle your taste buds and leave you craving more. Only 3 ingredients needed for this delectable appetizer!

There’s no question that dairy doesn’t work for everyone. Some people are allergic to or intolerant of the proteins in dairy, while others are highly sensitive to lactose, the sugar in dairy.

That said, goat’s milk has less lactose than cow’s milk which may make goat’s milk easier to digest for people with lactose intolerance.

In addition, goat’s milk is naturally homogenized, meaning the fat globules are small and remain suspended in the milk rather than separating out. This makes the milk easier for humans to digest.

So, if you tolerate goat dairy well and are looking for a crowd pleasing healthy appetizer to serve at your next dinner party, you’ve got to make these! The combination of sweet, savory and creamy makes this a food experience you’ll want to recreate again and again.

These stuffed dates also taste great reheated, so you can store leftovers in the fridge and reheat for later.

Goat Cheese Stuffed Dates Wrapped in Bacon

What you need for Goat Cheese Stuffed Dates Wrapped in Bacon:

  • Dates
  • Soft goat cheese
  • Bacon

Want more healthy & flavourful appetizers? You’re going to love these …

Goat Cheese Stuffed Dates Wrapped in Bacon

Goat Cheese Stuffed Dates Wrapped in Bacon

Goat Cheese Stuffed Dates Wrapped in Bacon are the perfect healthy appetizer! This sweet, savory & creamy combination will tickle your taste buds and leave you craving more. Only 3 ingredients needed for this delectable appetizer!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Paleo
Servings: 32

Ingredients
 

  • 32 dates, pitted
  • 1 pack soft goat cheese
  • 8 slices bacon, thin slices are best

Instructions
 

  • Preheat oven to 350F and line baking sheet with parchment paper.
  • Slice bacon strips lengthwise then slice them in half. You’ll end up with a total of 32 smaller strips.
  • Using a small spoon (espresso size), stuff goat cheese into dates.
  • Wrap each date with a bacon strip and place on baking sheet. If bacon strips are thin enough the wrap should hold when placed on the baking sheet. If not, insert a toothpick to hold the bacon in place.
  • Bake for 15-20 minutes. Remove from oven and let cool before popping these babies!
Keyword bacon, dates, gluten free, goat cheese, grain free, soy free