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Penne alla Vodka · Classic

Penne alla Vodka

Tomato paste cooked until brick red, a splash of vodka and a little cream make a rich, rosy sauce that coats every tube of penne.

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Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Easy

Ingredients

  • 1 lb penne
  • 1 tbsp kosher salt, for the pasta water
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • ½ cup tomato paste
  • ¼ cup vodka
  • ¾ cup heavy cream
  • ½ tsp kosher salt
  • ½ cup parmesan, finely grated
  • ¼ cup fresh basil, torn

Steps

  1. Bring a large pot of water to a boil and add 1 tablespoon salt.
  2. Heat the oil and butter in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until soft.
  3. Add the garlic and pepper flakes and stir until fragrant.
  4. Add the tomato paste and cook, stirring often, until it darkens from bright red to brick red.
  5. Take the skillet off the heat and pour in the vodka. Adding it off the heat keeps it from flaring.
  6. Return the skillet to medium heat and simmer, scraping the pan, until the liquid has mostly cooked off.
  7. Stir in the cream and 1/2 teaspoon salt, then turn the heat to low to keep the sauce warm.
  8. Cook the penne until just shy of al dente.
  9. Scoop out 1 cup of the pasta water, then drain the penne.
  10. Add the penne, parmesan and 1/2 cup pasta water to the sauce. Toss over medium heat until creamy and clinging to the pasta.
  11. Top with basil and serve.

Tip: To skip the alcohol, use 1/4 cup water plus 1 teaspoon lemon juice in place of the vodka.

Tip: Tomato paste from a tube is handy here; any leftover keeps for weeks in the fridge.

Storage: Refrigerate up to 3 days. Reheat with a splash of water to loosen the sauce.

Estimated nutrition per serving: 810 calories · protein 21 g · carbohydrates 96 g · fiber 5 g · sugars 9 g · fat 34 g (saturated 17 g) · sodium 480 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.