Penne alla vodka
Penne in a silky, blush-pink sauce of caramelized tomato paste, a splash of vodka, cream and grated cheese, with a little chile heat. Made as the pasta boils.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 820 kcal
Ingredients
Method
Boil a kettle and pour it into a large pot over high heat (or bring a pot of water to a boil). Salt it well, add the penne and cook until al dente. Scoop out a mug of the pasta water before draining.
Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the shallot with a pinch of salt and cook until soft.
Add the garlic and red pepper flakes for 30 seconds, then the tomato paste. Cook, stirring and spreading it over the pan, until it darkens to a deep brick red.
Take the pan off the heat and add the vodka, then put it back over medium heat and let it bubble, scraping the pan, until the sharp alcohol smell fades.
Stir in the cream until the sauce turns smooth and orange-pink, then turn the heat to low.
Add the drained penne, the cheese and a splash of pasta water and toss until glossy and clinging, adding more water if it's thick. Season with salt and serve topped with basil and more cheese.
Tips
- The vodka sharpens the tomato and cream flavors, but a short simmer doesn't cook off all the alcohol. To skip it, use 3 tablespoons of pasta water plus a squeeze of lemon juice.
- Really let the tomato paste fry until it darkens. That's where the sauce gets its depth.
- Traditional Parmigiano-Reggiano is made with animal rennet, so check the label for a vegetarian parmesan-style cheese. If you don't need it vegetarian, real parmesan works just as well.
