Italian
Penne alla Vodka
Ridged penne carries a smooth coral sauce of tomato paste, crushed tomato, cream, Parmesan, and properly reduced vodka, finished glossy with pasta water.
4 servings · 15 minutes prep · 25 minutes cook
Ingredients
Vodka Sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 1 cup crushed tomatoes
- 3/4 cup heavy cream
- 1 teaspoon Diamond Crystal kosher salt
Pasta and Finish
- 12 ounces penne rigate
- 3/4 cup finely grated Parmesan
- 1/4 cup torn basil leaves
Directions
Build the Tomato Base
- Heat the oil and butter over medium heat. Cook the onion with half the salt until soft, 6 minutes. Add garlic and pepper flakes for 30 seconds.
- Add the tomato paste and cook, stirring, until brick red and beginning to stick, 4 minutes. Remove from direct flame, add the vodka, return to heat, and simmer without igniting until sharp alcohol aroma subsides, 2 minutes. Add crushed tomatoes and simmer 6 minutes.
Cook and Emulsify
- Boil the penne in salted water until 2 minutes shy of al dente. Reserve 1 1/2 cups / 360 ml pasta water before draining.
- Lower the sauce heat and stir in the cream. Add penne with 1/2 cup / 120 ml pasta water; toss vigorously over medium-low heat until the sauce clings and pasta is al dente, 2 minutes.
Finish and Serve
- Remove from heat. Add the Parmesan in three additions, tossing and loosening with pasta water as needed. Fold in most basil, taste for remaining salt, and serve with the final basil.
