Penne alla Vodka

Instructions

1. Bring a large pot of generously salted water to a boil.

2. Heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add the shallot and cook for 3 minutes, stirring, until softened but not browned.

3. Add the garlic and red pepper flakes and cook for 1 minute until fragrant.

4. Stir in the tomato paste and cook for 3 to 4 minutes, stirring often, until it darkens to a brick-red color and starts to stick to the pan.

5. Remove the skillet from the heat, pour in the vodka, then return it to medium heat and simmer for 1 to 2 minutes, scraping up the browned bits, until the liquid has mostly evaporated.

6. Add the crushed tomatoes and a pinch of salt and simmer for 10 minutes, until slightly thickened.

7. Meanwhile, cook the penne until 1 minute shy of al dente. Reserve 1 cup pasta water, then drain.

8. Lower the heat under the sauce, stir in the cream and simmer gently for 2 minutes until the sauce is an even blush pink.

9. Add the penne and 1/2 cup pasta water to the skillet and toss over medium heat for 1 to 2 minutes, until the sauce coats the pasta and the penne is al dente.

10. Take the pan off the heat, stir in the Parmesan, season with salt and loosen with more pasta water if needed. Scatter with basil and serve with extra cheese.

Test kitchen tips

• Always add vodka with the pan off the heat to avoid flare-ups from the burner.
• The sauce, without pasta, keeps in the refrigerator for 3 days; rewarm gently and loosen with a splash of water before tossing with fresh penne.
• For a no-vodka version, replace it with 1/4 cup water plus 1 teaspoon fresh lemon juice for a similar bright lift.

Nutrition per serving

Calories

690

Protein

20g

Carbs

92g

Fat

26g

Fiber

5g

Sugar

9g

Sodium

640mg

Nutrition values are estimates calculated per serving. See our disclaimer.