Penne Alla Vodka Recipe

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil. Add the penne and cook according to package instructions until al dente (typically 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

In a large skillet or sauté pan over medium heat, add 2 tablespoons extra-virgin olive oil and 1 tablespoon butter. When the butter melts and begins to foam, add the finely diced onion. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and 1 teaspoon crushed red pepper flakes and cook until fragrant, about 30 seconds.

Bloom tomato paste

Add 3 tablespoons tomato paste to the skillet. Cook, stirring constantly, for 1–2 minutes until the paste darkens slightly and loses its raw flavor.

Deglaze with vodka

Carefully add 1 tablespoon vodka to the pan (stand back as it may flame). Stir and cook for 1 minute to reduce the alcohol and concentrate flavor.

Simmer tomatoes

Pour in the 28 oz crushed tomatoes, stirring to combine with the aromatics and tomato paste. Add 1 teaspoon granulated sugar. Bring the sauce to a gentle simmer, reduce heat to low, and simmer, partially covered, for 12–15 minutes to meld flavors and thicken slightly.

Finish with cream and milk

Stir in 3 tablespoons heavy cream and 1 cup whole milk. Simmer gently for 3–5 minutes until the sauce is smooth and takes on a blush color. Season with 1 1/2 teaspoons Kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Add basil

Stir in 1/4 cup chopped fresh basil and remove the pan from heat.

Return the drained penne to the pot or a large serving bowl. Add the sauce and toss to combine, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup).

Stir in 3/4 cup freshly grated Parmigiano-Reggiano, tossing until the cheese melts and creates a glossy coating. If the sauce becomes too thick, add more reserved pasta water or a splash of milk.

Taste and adjust seasoning. Transfer to a serving dish and sprinkle with additional Parmigiano-Reggiano and optional 1/4 teaspoon red pepper flakes. Serve immediately.