Penne alla Vodka
Mains · Serves 6 · Prep 10 min · Cook 30 min · Total 40 min
A pink, silky tomato-cream sauce that tastes far richer than its short ingredient list. The secret is cooking the tomato paste until it turns brick red before the vodka goes in.
Ingredients
- 1 lb penne rigate
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large shallot, finely chopped
- 3 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup tomato paste (about 4 oz)
- 1/2 cup vodka
- 1 can (15 oz) crushed tomatoes
- 3/4 cup heavy cream
- 3/4 cup finely grated Parmigiano-Reggiano, plus more for serving
- salt, to taste
- 8 fresh basil leaves, torn
Steps
- Bring a large pot of well-salted water to a boil.
- In a large, deep skillet, melt the butter with the oil over medium heat. Add the shallot and cook until soft, about 4 minutes. Add the garlic and pepper flakes and cook for 1 minute.
- Add the tomato paste and cook, stirring constantly, until it darkens to brick red and starts to stick to the pan, 4 to 5 minutes. This is where the flavor comes from.
- Take the pan off the heat and pour in the vodka. Return it to the heat, scrape up the browned bits and simmer until the sharp alcohol smell is gone, about 2 minutes. Add the crushed tomatoes and simmer for 8 minutes.
- Lower the heat and stir in the cream. Simmer gently until the sauce turns a pale orange and thickens slightly, about 3 minutes. Season with salt.
- Cook the penne until 1 minute shy of al dente and reserve 1 cup of pasta water. Add the pasta to the sauce with the Parmigiano and 1/2 cup pasta water. Toss over medium heat until the sauce coats every tube, 1 to 2 minutes, adding more water if needed. Serve with basil and more cheese.