Vodka Alfredo Penne Recipe

Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt. Add penne and cook until al dente according to package instructions (usually 10–12 minutes). Before draining, reserve 1 cup of the starchy pasta cooking water. Drain pasta and set aside; keep warm.

Prepare and toast focaccia

Preheat oven to 400°F (200°C). Arrange focaccia slices on a baking sheet. Brush lightly with 1 tablespoon olive oil. Toast in the oven 6–8 minutes, flipping halfway, until edges are golden and crisp. Remove from oven and while still warm, lightly rub cut garlic clove over the top of each slice for a hint of garlic.

Add shaved Romano

Top each warm focaccia slice with a small mound of shaved Romano blend so the cheese softens slightly from the residual heat. Keep warm or serve alongside pasta.

In a large sauté pan over medium heat, melt 4 tablespoons unsalted butter with 1 tablespoon olive oil. The oil helps prevent the butter from browning too quickly.

Add the minced shallot and sauté until translucent and soft, about 2–3 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds more until fragrant — do not let garlic brown.

Increase heat to medium-high, add 1 tablespoon vodka and let it reduce for about 1 minute to cook off most of the alcohol.

Stir in 3 tablespoons tomato paste and cook, stirring, 1–2 minutes until it darkens slightly. This step deepens the tomato flavor and removes raw edge from the paste.

Lower heat to medium, pour in 1.5 cups heavy cream and bring to a gentle simmer, stirring so the tomato paste fully incorporates. Simmer 3–4 minutes until the sauce thickens slightly.

Gradually whisk in 1 cup grated Pecorino-Romano and 1/2 cup grated Parmesan until melted and smooth. If the sauce becomes too thick, add up to 1/2–1 cup reserved pasta water, a few tablespoons at a time, to reach a silky consistency that will coat the pasta.

Season sauce with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If desired, stir in 1 tablespoon unsalted butter for extra gloss and richness.

Add drained penne directly to the sauce and toss over low heat for 1–2 minutes so the pasta absorbs sauce and everything is evenly coated. If necessary, add more reserved pasta water to loosen the sauce so it clings to the pasta (use up to the reserved 1 cup). Stir in chopped parsley and optional lemon zest now.

Serve immediately onto warmed plates or a shallow bowl. Arrange toasted focaccia beside each portion and top the pasta with a little extra shaved Romano blend if desired.