Penne Vodka Recipe

Boil pasta

Bring a large pot (at least 6 quarts) of water to a vigorous boil. Add 1 tablespoon kosher salt. Add 1 lb penne and cook uncovered, stirring occasionally, until very al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large sauté pan or shallow Dutch oven over medium heat until butter is melted and shimmering. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes and cook for 30–60 seconds until fragrant, taking care not to brown the garlic.

Build tomato base

Stir in 2 tablespoons tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize and remove raw edge. Pour in 1/2 cup vodka, increase heat to medium-high, and simmer for 2–3 minutes to reduce slightly and to let the alcohol cook off, scraping any browned bits from the pan.

Add tomatoes

Carefully add 28 oz canned crushed tomatoes and stir to combine. Reduce heat to medium-low and simmer gently, uncovered, for 10–12 minutes to thicken slightly, stirring occasionally.

Finish with cream

Lower heat to low. Stir in 3/4 cup heavy cream, 1/2 teaspoon granulated sugar (optional), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Simmer very gently for 2–3 minutes until the sauce is smooth, creamy, and well combined. Taste and adjust seasoning.

Toss pasta with sauce

Add the drained penne to the sauce pan (or add sauce to a large bowl if your pan is too small). Turn heat to low. Add about 1/4–1/2 cup reserved pasta cooking water as needed to loosen and help the sauce cling to the pasta. Toss or gently fold the pasta for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. If the sauce seems too thin, simmer 1–2 minutes to reduce; if too thick, add a tablespoon or two of the reserved water at a time.

Add cheese and herbs

Stir in 3/4 cup grated Parmesan and 1/4 cup julienned basil until the cheese melts into the sauce and coats the pasta. Drizzle 1 teaspoon extra-virgin olive oil if desired for shine. Adjust seasoning with salt and pepper to taste.

Serve

Divide between 4 warm bowls, garnish with additional grated Parmesan and basil if desired, and serve immediately.