Penne Alla Vodka Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz penne and cook until just shy of al dente (follow package minus 1–2 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Heat a large deep skillet or sauté pan over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the finely chopped onion (about 1 cup) and sauté until translucent and soft, about 6–8 minutes. Add minced garlic (3 cloves) and 1 teaspoon crushed red pepper flakes and cook 30–45 seconds until fragrant, stirring so garlic doesn’t brown.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, pressing it against the pan to caramelize slightly—this deepens flavor. Pour in 1 fl oz vodka (about 2 tablespoons) carefully; allow it to bubble and reduce for about 1–2 minutes to cook off most of the alcohol and concentrate flavor.

Add the 14 oz canned crushed tomatoes, stir to combine, then bring the sauce to a gentle simmer. Simmer uncovered for about 8–10 minutes, stirring occasionally, until the sauce thickens and brightens in color.

Reduce heat to low. Stir in 1 cup heavy cream slowly, then add 3 tablespoons grated Parmesan. Stir until sauce is smooth and creamy. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting as needed.

Add the reserved pasta water 1/4 cup at a time to adjust sauce consistency—use enough so the sauce clings to the pasta (usually 1/2 cup total). Add the drained penne to the sauce and toss gently over low heat for 1–2 minutes so the pasta finishes cooking and absorbs sauce.

Stir in torn basil leaves (about 8 leaves) and 1–2 tablespoons chopped parsley, reserving a little basil for garnish. If desired, sprinkle extra red pepper flakes for heat.

Divide the penne alla vodka among 4 warmed bowls. Finish with extra grated Parmesan, a drizzle of olive oil if desired, and the remaining basil leaves. Serve immediately.