Penne Alla Vodka Recipe
tomato sauce, garlic, chili flakes
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Ingredients
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Pasta
Sauce
Method
Pasta
- 1
Bring water to a boil
In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon kosher salt so the water tastes slightly salty.
- 2
Cook penne
Add 400 g penne to the boiling water and cook until just shy of al dente (about 1–2 minutes less than package instructions; typically 8–10 minutes). Reserve 240 ml (1 cup) of the pasta cooking water before draining. Drain the penne and set aside.
Sauce
- 3
Prep garlic
Peel and finely mince 4 cloves of garlic (or grate). Have chili flakes measured and set aside.
- 4
- 5
Cook garlic and chili
Add the minced garlic and 1 teaspoon chili flakes to the pan. Sauté gently for 30–45 seconds until fragrant, stirring constantly to avoid burning.
- 6
Add tomato elements
Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 400 g tomato purée (or strained tomatoes) and 1 teaspoon sugar. Stir to combine.
- 7
Add vodka and simmer
Pour in 60 ml vodka and increase heat slightly to bring to a simmer. Let simmer uncovered for 5–7 minutes to cook off most of the alcohol and concentrate flavor, stirring occasionally.
- 8
Finish sauce with cream
Reduce heat to low. Stir in 120 ml heavy cream, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently 2–3 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning.
- 9
Combine pasta and sauce
Add the drained penne to the sauce along with about 120 ml (1/2 cup) of the reserved pasta cooking water. Toss vigorously for 1–2 minutes over medium-low heat so the sauce emulsifies and coats the pasta. Add more reserved water a tablespoon at a time if the sauce seems too thick.
- 10
Finish and serve
Stir in half of the grated Parmesan (about 30 g) and tear in basil leaves if using. Taste and adjust salt/pepper. Divide among plates, sprinkle remaining Parmesan on top, and finish with a drizzle of olive oil or a small basil leaf per serving.