Penne Alla Vodka
Penne Alla Vodka
Ingredients
For the Sauce
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Calabrian chili peppers, minced, or 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 28 ounces crushed tomatoes, or 1 can (14.5 ounces) cherry tomatoes, crushed
- 1/2 teaspoon salt, plus more, to taste
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons unsalted butter, cold
For the Pasta
- 1 pound penne pasta
- 2 tablespoons basil oil, fresh homemade, optional, for finishing
Instructions
- 1
Finely dice the shallot and mince the garlic cloves.
⏱️ 5 min
- 2
Heat a large skillet or Dutch oven over medium heat. Add the olive oil. Once shimmering, add the diced shallots and sauté until they are soft and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Add the minced garlic to the pan with the shallots and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the Calabrian chili peppers (or crushed red pepper flakes) and tomato paste. Cook for 2-3 minutes, stirring frequently, allowing the tomato paste to toast slightly and deepen in color.
⏱️ 3 min
- 5
Carefully pour in the vodka, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 6
Add the crushed tomatoes and 1/2 teaspoon of salt to the pan. Stir well, bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld and the sauce to reduce slightly.
⏱️ 15 min
- 7
While the sauce simmers, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min
- 8
Once the sauce has simmered, stir in the heavy cream until well combined. The sauce should turn a beautiful orange/pink color.
⏱️ 2 min
- 9
For an ultra-smooth sauce, carefully transfer the sauce to a blender and blend until smooth, or use an immersion blender directly in the pot. If you prefer a chunkier sauce, skip this step.
⏱️ 3 min
- 10
Return the sauce to the pan (if blended). Stir in the 1/2 cup of freshly grated Parmesan cheese and the cold butter until fully incorporated and the sauce is smooth and rich.
⏱️ 2 min
- 11
Add the penne pasta to the boiling water and cook according to package directions until it is just under al dente (about 1-2 minutes less than recommended). Reserve about 1 1/2 cups of the pasta cooking water before draining.
⏱️ 10 min
- 12
Using a slotted spoon or tongs, transfer the undercooked penne directly from the pot into the simmering sauce. Add about 1/2 cup of the reserved pasta cooking water.
⏱️ 2 min
- 13
Toss the pasta and sauce together vigorously over medium-low heat, adding more pasta water a tablespoon at a time as needed, until the pasta is glossy, fully coated, and perfectly cooked to al dente. This process helps the pasta absorb the sauce and become incredibly flavorful.
⏱️ 3 min
- 14
Taste and adjust seasoning with additional salt if necessary. Plate the Penne Alla Vodka, drizzle with fresh homemade basil oil if using, and finish with lots more freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne Alla Vodka
For the Sauce
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Calabrian chili peppers, minced, or 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 28 ounces crushed tomatoes, or 1 can (14.5 ounces) cherry tomatoes, crushed
- 1/2 teaspoon salt, plus more, to taste
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons unsalted butter, cold
For the Pasta
- 1 pound penne pasta
- 2 tablespoons basil oil, fresh homemade, optional, for finishing
Instructions
- 1
Finely dice the shallot and mince the garlic cloves.
⏱️ 5 min - 2
Heat a large skillet or Dutch oven over medium heat. Add the olive oil. Once shimmering, add the diced shallots and sauté until they are soft and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic to the pan with the shallots and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the Calabrian chili peppers (or crushed red pepper flakes) and tomato paste. Cook for 2-3 minutes, stirring frequently, allowing the tomato paste to toast slightly and deepen in color.
⏱️ 3 min - 5
Carefully pour in the vodka, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 6
Add the crushed tomatoes and 1/2 teaspoon of salt to the pan. Stir well, bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld and the sauce to reduce slightly.
⏱️ 15 min - 7
While the sauce simmers, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min - 8
Once the sauce has simmered, stir in the heavy cream until well combined. The sauce should turn a beautiful orange/pink color.
⏱️ 2 min - 9
For an ultra-smooth sauce, carefully transfer the sauce to a blender and blend until smooth, or use an immersion blender directly in the pot. If you prefer a chunkier sauce, skip this step.
⏱️ 3 min - 10
Return the sauce to the pan (if blended). Stir in the 1/2 cup of freshly grated Parmesan cheese and the cold butter until fully incorporated and the sauce is smooth and rich.
⏱️ 2 min - 11
Add the penne pasta to the boiling water and cook according to package directions until it is just under al dente (about 1-2 minutes less than recommended). Reserve about 1 1/2 cups of the pasta cooking water before draining.
⏱️ 10 min - 12
Using a slotted spoon or tongs, transfer the undercooked penne directly from the pot into the simmering sauce. Add about 1/2 cup of the reserved pasta cooking water.
⏱️ 2 min - 13
Toss the pasta and sauce together vigorously over medium-low heat, adding more pasta water a tablespoon at a time as needed, until the pasta is glossy, fully coated, and perfectly cooked to al dente. This process helps the pasta absorb the sauce and become incredibly flavorful.
⏱️ 3 min - 14
Taste and adjust seasoning with additional salt if necessary. Plate the Penne Alla Vodka, drizzle with fresh homemade basil oil if using, and finish with lots more freshly grated Parmesan cheese.
⏱️ 1 min