Penne Ala Vodka Recipe

Boil pasta

Bring a large pot of water (about 4-5 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook until al dente according to package directions, usually 10-12 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

In a large skillet or sauté pan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add 3 minced garlic cloves and 1 teaspoon red pepper flakes and cook for 30-45 seconds until fragrant, taking care not to brown the garlic.

Deglaze with vodka

Stir in 2 tablespoons tomato paste and cook 1-2 minutes, stirring, to caramelize slightly. Pour in 1 tablespoon vodka (careful, it may flame). Cook off the alcohol for 1-2 minutes, letting the vodka reduce by about half while scraping up any browned bits.

Add tomatoes

Add the 28 oz tomato puree and 1 teaspoon sugar (optional). Stir to combine, bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Add cream and cheese

Lower the heat to low. Stir in 1 cup heavy cream in a slow stream, mixing until incorporated and the sauce becomes a uniform pale pink. Add 3 oz grated Parmesan and stir until melted. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Combine pasta and sauce

Add the drained al dente penne to the skillet with the sauce. Toss gently to coat, adding reserved pasta water 1/4 cup at a time as needed to loosen the sauce and help it cling to the pasta (you may not need the full cup). Cook together for 1-2 minutes so the pasta finishes cooking and absorbs flavor.

Finish with basil

Remove the pan from heat and fold in the torn basil leaves. If desired, stir in a light drizzle (1 tsp) of extra-virgin olive oil for shine.

Divide the penne ala vodka among warm plates or bowls. Top with additional grated Parmesan and torn basil leaves for garnish. Serve immediately.