Penne Alla Vodka Recipe

Cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb penne and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the penne and set aside.

Sweat aromatics

In a large sauté pan or skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter melts and becomes foamy, add 1 cup finely diced yellow onion. Cook, stirring occasionally, until the onion is translucent and just beginning to brown at the edges, about 6–8 minutes. Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes; cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Bloom tomato paste & deglaze

Stir in 2 tablespoons tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize the paste and deepen its flavor. Pour in 1 tablespoon vodka to deglaze the pan, scraping up any browned bits; allow the vodka to simmer for 1–2 minutes so the alcohol cooks off and the flavor concentrates.

Simmer tomatoes

Add the 28 oz crushed tomatoes and 1 teaspoon granulated sugar. Stir to combine, then reduce heat to medium-low and simmer gently for 12–15 minutes, uncovered, stirring occasionally, until the sauce slightly thickens and the flavors meld. Taste and adjust seasoning with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Finish with cream & cheese

Lower heat to low. Slowly stir in 3 tablespoons heavy cream until fully incorporated and the sauce turns a lighter pinkish-orange. Stir in 3 tablespoons finely grated Parmesan until melted and smooth. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Add basil

Stir in 1 cup chopped fresh basil, reserving a small amount for garnish. Remove the pan from the heat.

Add the drained penne to the sauce and toss gently to coat. If the sauce needs loosening, add additional reserved pasta water 2–3 tablespoons at a time until the sauce clings to the pasta but is not watery. Cook together over low heat for 1–2 minutes to allow the pasta to finish cooking and absorb flavors.

Taste and adjust salt and pepper as needed. Serve immediately, topped with additional grated Parmesan and a sprinkle of red pepper flakes if desired, and garnish with reserved basil.