Penne alla Vodka

Ingredients

• 12 oz penne
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/3 cup tomato paste
• 1/4 cup vodka
• 3/4 cup heavy cream
• 1/2 cup Parmesan, finely grated, plus more for serving
• 1/2 tsp kosher salt, plus more for pasta water
• black pepper, freshly ground
• 1/2 cup reserved pasta water, as needed
• fresh basil, optional

Instructions

1. Bring a large pot of generously salted water to a boil. Add penne and cook until just al dente. Before draining, reserve at least 1 cup pasta water.
2. Meanwhile, melt butter with olive oil in a large skillet over medium heat. Add onion and cook for 5-7 minutes until very soft.
3. Add garlic and optional red pepper flakes. Cook for 30 seconds.
4. Add tomato paste. Cook the tomato paste for 3-4 minutes, stirring frequently, until it darkens from bright red to a deeper brick-red color.
5. Carefully add the vodka. Stir and simmer for approximately 2-3 minutes until the sharp alcohol aroma dissipates and the liquid reduces substantially.
6. Reduce heat to medium-low. Stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce becomes smooth and orange-red.
7. Add the drained penne. Toss thoroughly. Add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and coats the pasta.
8. Remove from high heat. Add Parmesan gradually while tossing. Season with salt and freshly ground black pepper. Add additional pasta water if needed. Serve immediately with additional Parmesan and optional basil.

Chef's Notes

COOK THE TOMATO PASTE: This is a major flavor-building step. It should darken and caramelize slightly before the vodka is added. PASTA WATER: Use it gradually. The starch helps emulsify the cream, tomato, and cheese into a glossy sauce. PARMESAN: Add over lower heat to reduce the chance of clumping.

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