Penne alla Vodka
Penne in a silky, blush-pink tomato cream sauce with a splash of vodka, garlic, chili flakes and plenty of Parmesan.
- Servings
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
Equipment
- Large pot
- Large deep skillet
Instructions
Cook the penne in a big pot of salted boiling water until al dente. Save 1 cup of the pasta water, then drain.Cook the penne in a big pot of salted boiling water until al dente. Save 237 mL of the pasta water, then drain.
Meanwhile melt the butter with the oil in the skillet over medium heat. Cook the shallot until soft, 3 minutes, then the garlic and pepper flakes for 1 minute.
Add the tomato paste and cook, stirring, until it darkens to a brick red, 3–4 minutes.
Take the pan off the heat and pour in the vodka, then return it to the heat and simmer, scraping, until it mostly evaporates, 1–2 minutes. Stir in the cream and salt and simmer for 2 minutes.
Add the pasta, the cheese and a splash of pasta water and toss until glossy. Serve topped with basil.
Notes
- The vodka sharpens the tomato flavor; most of the alcohol cooks off. Leave it out and use extra pasta water if you prefer.
My notes
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Nutrition estimate
- Calories
- 795
- Protein
- 24 g
- Carbs
- 93 g
- Fat
- 32 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
