Penne with Vodka Sauce
A silky tomato cream pasta with a splash of vodka, finished with Parmesan and tossed in one skillet.
Equipment
- Large pot
- Large deep skillet
- Colander
Ingredients
Main Ingredients
- 1 lb penne or ziti rigatoni also works
- 2 tsp kosher salt for the pasta water
- 1 ½ tbsp olive oil
- ½ small yellow onion finely diced
- 2 cloves garlic finely minced
- ½ cup tomato paste about 4 1/2 oz
- 1 ¼ cup heavy cream
- ⅓ cup vodka or low sodium chicken broth for an alcohol free version
- ½ tsp red pepper flakes optional
- ½ tsp kosher salt for the sauce
- 1 pinch black pepper
- 1 cup grated Parmesan loosely packed, plus more for serving
- ½ cup reserved pasta water
- 2 tsp fresh parsley finely chopped, optional
Instructions
Cooking
- Boil the pasta. Cook the penne in well salted boiling water until al dente, reserve 1/2 cup of the cooking water, then drain. Soften the onion. Warm the oil in a deep skillet over medium heat and cook the onion for 3 to 4 minutes, until translucent.
- Bloom the aromatics. Stir in the garlic for 1 minute, then the tomato paste for 2 to 3 minutes, until it darkens and smells sweet.
- Add the vodka. Pour in the vodka and simmer for a couple of minutes, until the sharp smell fades.
- Build the sauce. Lower the heat, stir in the cream and pepper flakes, and simmer gently for about 5 minutes, until it coats a spoon. Season with salt and pepper.
- Toss. Add the pasta and reserved water and stir until glossy and evenly coated.
- Finish. Fold in most of the Parmesan, then serve hot with the remaining cheese and parsley.
Notes
Substitutions: Use low sodium chicken broth plus a squeeze of lemon juice in place of the vodka. Ziti or rigatoni work in place of penne.
Tips: Keep the cream at a gentle simmer so it does not separate, and loosen the sauce with more pasta water as needed. A short simmer does not remove all of the alcohol.
Storage: Refrigerate within 2 hours for up to 3 days. Do not freeze. Reheat with a splash of cream or water to 165 degrees F.