Name: Penne Alla Vodka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 ounces penne pasta; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 0.5 cup yellow onion, finely chopped; 3 cloves garlic, minced; 0.25 teaspoon red pepper flake; 0.5 cup tomato paste; 0.33 cup vodka; 1 cup crushed tomato; 0.75 cup heavy cream; 0.75 cup parmesan cheese, finely grated, plus more for serving; 1 teaspoon kosher salt, plus more for pasta water; 0.25 teaspoon black pepper, freshly ground; 2 tablespoons fresh basil, thinly sliced, optional

Ready in: 35 mins

Serves: 4 servings

Ingredients: 7

This is a classic vodka sauce pasta made with tomato paste, crushed tomatoes, vodka, cream, Parmesan, and enough pasta water to bring the sauce together. The vodka is simmered briefly so it softens the tomato base, while the cream gives the sauce its familiar smooth, orange-red finish.

Ingredients

12	ounces penne pasta
2	tablespoons olive oil
2	tablespoons unsalted butter
¹⁄₂	cup yellow onion, finely chopped
3	cloves garlic, minced
¹⁄₄	teaspoon red pepper flake
¹⁄₂	cup tomato paste
¹⁄₃	cup vodka
1	cup crushed tomato
³⁄₄	cup heavy cream
³⁄₄	cup parmesan cheese, finely grated, plus more for serving
1	teaspoon kosher salt, plus more for pasta water
¹⁄₄	teaspoon black pepper, freshly ground
2	tablespoons fresh basil, thinly sliced, optional

Instructions

1.	Bring a large pot of well-salted water to a boil.
2.	Heat the olive oil and butter in a large skillet over medium heat until the butter melts.
3.	Add the onion and cook, stirring often, until softened but not browned, about 5 minutes.
4.	Stir in the garlic and red pepper flake and cook until fragrant, about 30 seconds.
5.	Add the tomato paste and cook, stirring and scraping the skillet, until it darkens slightly and coats the onion, about 3 minutes.
6.	Pour in the vodka and simmer, stirring constantly, until the sharp alcohol smell fades and the mixture looks glossy, about 2 minutes.
7.	Stir in the crushed tomato, kosher salt, and black pepper, then simmer gently until the sauce thickens, about 8 minutes.
8.	Cook the penne until just shy of al dente, reserving 1 cup of pasta water before draining.
9.	Reduce the skillet heat to low and stir the heavy cream into the tomato sauce until smooth.
10.	Add the drained pasta, Parmesan, and 1/2 cup reserved pasta water to the skillet and toss until the sauce is creamy and clings to the pasta.
11.	Loosen the sauce with more pasta water as needed, then taste and adjust the salt and pepper.
12.	Serve hot with extra Parmesan and basil, if using.