Penne Vodka Sauce Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook according to package instructions until just al dente (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Do not rinse.

Sweat aromatics

In a large sauté pan or shallow saucepan over medium heat, warm 2 tbsp olive oil and 1 tbsp unsalted butter until butter foams. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and 1 tsp crushed red pepper flakes and cook 30–45 seconds, until fragrant.

Bloom tomato paste

Push the aromatics to the side and add 2 tbsp tomato paste. Cook, stirring, about 1–2 minutes until the paste darkens slightly and its raw flavor mellows.

Deglaze with vodka

Carefully pour in 1 tbsp vodka to deglaze the pan. Increase heat slightly and simmer 1–2 minutes to cook off most of the alcohol; scrape up any browned bits. (If you prefer no alcohol, substitute 1–2 tbsp reserved pasta water or white wine vinegar diluted with water.)

Simmer tomatoes

Add the 28 oz crushed San Marzano tomatoes and 1 tsp sugar (optional). Stir to combine, bring to a gentle simmer, then reduce heat to medium-low. Simmer, uncovered, 10–12 minutes, stirring occasionally until the sauce thickens and reduces slightly.

Finish with cream and cheese

Lower heat to low. Stir in 3 oz heavy cream until incorporated. Add 1 cup grated Parmesan cheese in two additions, stirring to melt and create a cohesive, slightly creamy sauce. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning.

Add basil

Tear or chiffonade 8 fresh basil leaves and stir them into the sauce. Keep sauce on the lowest heat; it should be warm but not boiling to avoid separating the cream.

Add the drained al dente penne to the sauce pan. Toss gently to coat. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup) until you reach a silky, clingy consistency that coats the pasta.

Adjust seasoning one more time with salt and pepper. Stir in 1 tsp extra virgin olive oil (optional) for shine. Plate the pasta and sprinkle with extra grated Parmesan and torn basil leaves for garnish.

Serve immediately while hot. Leftovers can be refrigerated up to 3 days; reheat gently in a skillet with a splash of cream or water to loosen sauce.