Penne Alla Vodka Recipe

Bring 4 cups of water to a vigorous boil in a large pot. Add 1 tbsp salt. Add 12 oz penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

In a large skillet or sauté pan over medium heat, add 2 tbsp olive oil and 1 tbsp butter. When butter melts and oil shimmers, add 1/2 cup finely diced onion and sauté until translucent and soft, about 4–5 minutes.

Add 3 tsp minced garlic and 1/4 tsp crushed red pepper flakes; cook, stirring, for 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in 3 tbsp tomato paste and cook, stirring frequently, 2–3 minutes to caramelize slightly and deepen the flavor.

Carefully pour in 1/4 cup vodka. Increase heat to medium-high and simmer for 2–3 minutes to burn off the alcohol and reduce slightly, scraping up any browned bits from the pan.

Add 1 cup tomato puree, stir to combine, and reduce heat to medium-low. Simmer gently for 5 minutes to meld flavors.

Stir in 1 cup heavy cream and bring the sauce to a gentle simmer. Cook for 3–4 minutes until the sauce is smooth and slightly thickened.

Lower heat to low and add 1 cup shredded smoked mozzarella and 1/2 cup freshly grated Parmesan. Stir continuously until cheeses melt into a creamy, homogenous sauce, about 2–3 minutes.

Season the sauce with 1 tsp kosher salt (adjust to taste) and 1 tsp freshly ground black pepper. If using, stir in 2 tbsp chopped fresh basil.

Add the drained penne to the skillet with the vodka pink sauce. Toss to combine. If the sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time until you reach a glossy, clingy consistency that coats the pasta.

Cook together over low heat for 1–2 minutes so pasta absorbs some sauce. Taste and adjust seasoning with additional salt and freshly cracked black pepper if desired.

Divide pasta among plates or a serving platter. Sprinkle with extra grated Parmesan and an extra crack of black pepper. Garnish with a few torn basil leaves if desired and serve immediately.