Penne alla Vodka
Penne pasta in a smooth tomato and cream sauce spiked with a splash of vodka.
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Ingredients
- 1 pound Penne Rigate pasta
- 2 tablespoons Unsalted butter
- 1 large Shallot, finely minced
- 3 cloves Garlic, minced
- 1/2 cup Tomato paste
- 1/3 cup Vodka
- 1 cup Heavy cream
- 1/2 teaspoon Red pepper flakes(optional)
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup Fresh basil, chiffonade
- 1/2 cup Pasta water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne until 2 minutes before al dente.
- 2
In a large skillet over medium heat, melt the butter and sauté the minced shallots until translucent, about 3 minutes.
- 3
Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- 4
Stir in the tomato paste and cook, stirring constantly, for 3-5 minutes until it turns a deep rust color and begins to caramelize.
- 5
Pour in the vodka to deglaze the pan, scraping up any browned bits, and simmer until the liquid is reduced by half.
- 6
Stir in the heavy cream and whisk until a smooth, orange sauce forms; let it simmer gently for 2 minutes.
- 7
Transfer the undercooked pasta directly into the sauce, adding 1/4 cup of reserved pasta water to help it emulsify.
- 8
Stir in the Parmesan cheese and fresh basil, tossing vigorously until the sauce coats the pasta perfectly, then serve immediately.
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