Penne With Vodka Sauce Recipe

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 al dente (usually 10–12 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

In a large sauté pan or heavy skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter has melted and oil shimmers, add the finely minced shallot and sauté, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and 1 teaspoon crushed red pepper flakes and cook until fragrant, about 30 seconds—do not brown the garlic.

Bloom tomato paste and deglaze

Stir in 2 tablespoons tomato paste and cook, stirring constantly, 1–2 minutes to deepen the flavor. Carefully add 1 tablespoon vodka to deglaze the pan; let it bubble and reduce for about 1 minute to cook off the alcohol.

Simmer tomatoes

Add the 28 oz can of crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer. Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Finish with cream and cheese

Stir in 3 tablespoons heavy cream and 3 tablespoons grated Parmesan. Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if using. Taste and adjust seasoning. Simmer another 2–3 minutes on low to heat through and meld the cream into the tomato base.

Add the cooked penne to the sauce in the skillet and toss 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.

Toss in the fresh basil leaves and a drizzle of 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning with more salt or pepper if needed.

Serve immediately, topped with extra grated Parmesan at the table.