Penne Vodka Recipe

Boil water and cook pasta

In a large pot, bring 4 liters (about 1 gallon) of water to a rolling boil with 1 tablespoon of salt. Add 1 lb penne and cook until just shy of al dente according to package instructions (usually 9–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water then drain the penne and set aside.

Sweat aromatics

While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add 1 cup finely diced onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Build tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, allowing it to darken and concentrate. Add the 28 oz can crushed tomatoes, 1/2 teaspoon granulated sugar, and 1 teaspoon kosher salt. Stir to combine and bring to a gentle simmer.

Deglaze with vodka

Carefully add 1/2 cup vodka to the pan (stand back if sauce is hot). Increase heat slightly to cook off alcohol and reduce for 3–4 minutes, stirring occasionally.

Finish sauce with cream and cheese

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently 3–5 minutes to integrate. Stir in 1 cup grated Parmesan cheese until melted and smooth. Adjust seasoning with 1/2 teaspoon freshly ground black pepper and additional salt if needed. Remove from heat and stir in 1/4 cup torn fresh basil.

Combine pasta and sauce

Add the drained penne to the sauce pan. Toss gently to coat. If the sauce seems thick, add up to 1 cup reserved pasta cooking water a little at a time until you reach a glossy, clingy consistency that coats the pasta.

Finish with a drizzle of olive oil if desired and additional grated Parmesan. Taste and adjust seasoning. Serve hot, garnished with extra basil or Parmesan.