Penne Alla Vodka V Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 12 oz penne and cook until just shy of al dente (about 9–10 minutes; check package). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Finish with cheeses and pepper

When sauce is ready and pasta is added (see sauce steps), stir in 1.5 cups smoked mozzarella and 3 tbs grated Parmigiano until melted and emulsified with the sauce. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach a silky consistency. Taste and season with freshly cracked black pepper (about 1 tsp) and additional salt if needed. Serve immediately, garnished with basil and extra Parmigiano if using.

Sauté aromatics

In a large wide sauté pan over medium heat, add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter is melted and foam subsides, add 1/2 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 5–6 minutes. Add 3 cloves minced garlic and 1/4 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build tomato base

Push aromatics to the side and add 2 tbs tomato paste. Cook the paste, stirring, 1–2 minutes until it deepens in color (this removes rawness). Stir the paste into the onions and garlic, then add the 14 oz can of crushed tomatoes (or San Marzano crushed). Stir to combine and bring to a gentle simmer.

Deglaze with vodka

Carefully add 3 tbs vodka to the pan. Increase heat to medium-high for 30–60 seconds to let alcohol cook off while scraping any browned bits from the pan. Allow the mixture to simmer gently for 3–4 minutes to integrate the vodka flavor.

Finish with cream and adjust texture

Reduce heat to low. Stir in 3 tbs heavy cream. Let the sauce simmer gently for 2–3 minutes until slightly thickened and pink in color. If the sauce seems too thick to coat pasta, add reserved pasta water a few tablespoons at a time (use up to 1 cup reserved) until you reach a silky consistency. Taste and add about 1 tsp salt, adjusting to your preference.

Combine pasta and sauce

Add the drained penne to the pan with the sauce. Toss over low heat for 1–2 minutes so the pasta absorbs the sauce. Add the smoked mozzarella and Parmigiano as described in the Pasta section and toss until cheeses melt and create a creamy emulsion with the sauce. If needed, add more reserved pasta water a little at a time to loosen the sauce while tossing.

Plate the penne and finish with freshly cracked black pepper. Scatter thinly sliced basil leaves and an extra 2 tbs Parmigiano over the top. Serve immediately.