Entree: United States – New York City – Penne alla Vodka (Penne pasta tossed in a creamy tomato sauce brightened with vodka and Parmesan)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (454 g) penne pasta
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1/4 cup (60 ml) vodka
- 28 oz (800 g) canned crushed tomatoes
- 1 tsp (4 g) granulated sugar
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
- 1/2 tsp (2 g) crushed red pepper flakes
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the penne until just al dente according to package instructions; reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
2. Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, 5–7 minutes.
3. Add the minced garlic and tomato paste and cook, stirring, 1 minute until fragrant.
4. Carefully add the vodka, increase heat slightly, and simmer 2–3 minutes to reduce and cook off most of the alcohol.
5. Stir in the crushed tomatoes and sugar, reduce heat to medium-low, and simmer 8–10 minutes to thicken slightly.
6. Lower the heat and stir in the heavy cream, Parmesan, red pepper flakes, salt, and black pepper; simmer 2–3 minutes until the sauce is smooth and slightly thickened.
7. Add the drained penne to the sauce, tossing to combine; if the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached.
8. Stir in chopped basil, adjust seasoning, and serve hot with extra grated Parmesan.