Penne Vodka Recipe

Boil pasta

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tbsp salt. Add 1 lb penne and cook according to package until al dente (usually 10–11 minutes). Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.

Heat a large deep skillet or sauté pan over medium heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When butter is melted and foaming, add 1 cup finely diced yellow onion. Sauté until soft and translucent, about 5–7 minutes, stirring occasionally.

Add 3 cloves minced garlic and 1/4 tsp crushed red pepper flakes. Cook, stirring, for 30–45 seconds until fragrant but not browned.

Add 2 tbsp tomato paste to the pan and cook, stirring, 1–2 minutes to remove raw edge, coating the onions and garlic.

Pour in 28 oz canned crushed tomatoes, stirring to combine. Bring the mixture to a gentle simmer. Let simmer, uncovered, 8–10 minutes to concentrate flavors, stirring occasionally.

Stir in 1/4 cup vodka. Increase heat slightly so vodka bubbles and reduces for about 2–3 minutes (this cooks off most alcohol while concentrating flavor).

Reduce heat to low. Stir in 3/4 cup heavy cream, mixing until the sauce becomes a uniform pale pink/orange color and is heated through, about 2 minutes. Taste and adjust seasoning.

Add the drained penne into the skillet with the sauce. Toss to combine. If the sauce feels too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time until you reach a silky consistency that clings to the pasta.

Stir in 3/4 cup grated Parmesan cheese, 1 tsp Kosher salt (start with 1/2 tsp and adjust), and 1/2 tsp freshly ground black pepper. Toss until cheese is melted and incorporated. Taste and correct seasoning with additional salt, pepper, or red pepper flakes if desired.

Remove from heat. Fold in 1/4 cup chiffonaded fresh basil leaves. Let rest 1 minute so flavors meld.

Serve immediately, passing extra grated Parmesan and crushed red pepper on the side.