Penne Vodka Recipe
Penne with Vodka Sauce, Mushrooms & Romano Cheese
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Ingredients
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Pasta & Finishing
Sauce
Method
Pasta & Finishing
- 1
Cook pasta
Bring a large pot of salted water (about 4-6 qts) to a rolling boil. Add the penne and cook according to package instructions until just shy of al dente (usually 1–2 minutes less than the package time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Finish and serve
When sauce is ready, add the drained penne to the sauce in the skillet. Toss over low heat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to the reserved 1 cup). Stir in 2 tablespoons of the grated Romano to melt into the sauce and taste for seasoning; add salt and pepper as needed. Divide among plates, sprinkle remaining Romano on top, garnish with chiffonaded basil (if using), and serve immediately.
Sauce
- 3
Prepare aromatics and mushrooms
In a large wide skillet or sauté pan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter melts and oil shimmers, add the minced shallot and sauté, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and sliced mushrooms and continue to cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 6–8 minutes. Season lightly with a pinch of salt while cooking to draw moisture out.
- 4
Add heat and deglaze with vodka
Stir in the crushed red pepper flakes and tomato paste; cook the paste with the mushrooms and aromatics for 1–2 minutes, stirring constantly, until it darkens slightly. Carefully add the vodka (stand back briefly if it might flame); increase heat to medium-high and let it simmer for 2–3 minutes until reduced by about half to cook off most of the alcohol and concentrate flavor, scraping up any browned bits from the pan.
- 5
Build the vodka tomato sauce
Stir in the crushed tomatoes and 1 teaspoon sugar (if using). Reduce heat to medium-low and let the sauce simmer gently, uncovered, for 8–10 minutes so flavors meld and the sauce thickens slightly. Taste and season with salt and pepper.
- 6
Finish with cream
Lower heat to low and stir in 1 cup heavy cream until fully incorporated and the sauce becomes a uniform pink/orange color. Simmer very gently for 2–3 minutes to warm through and thicken slightly. Adjust seasoning with salt and freshly ground black pepper; if sauce tastes too acidic, add a pinch more sugar.