Penne alla Vodka
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Two tablespoons of vodka bubble for about a minute, long enough to soften the harsh alcohol smell but not so long that the aroma disappears.
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The tomato puree reduces until its color deepens before any cream goes in, and from that point the pan stays at its lowest heat so the sauce never boils and splits. The finished sauce should slip into the hollow centers of the penne as well as cling to the outside.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil, then cook 220 g penne about 1 minute less than the package time.
Reserve some pasta water before draining, so the sauce can loosen without becoming watery.
- 2
Finely chop 60 g onion.
Melt 1 tablespoon butter in a wide pan over low heat, add the onion, and cook for about 3 minutes until it looks translucent and softened, without letting it brown.
- 3
Add 2 tablespoons vodka and raise the heat to medium-low.
Let it bubble for just about 1 minute, scraping the pan lightly, until the sharp alcohol smell softens but a subtle aroma remains.
- 4
Stir in 250 ml tomato puree and 0.5 teaspoon chili flakes.
Simmer over low heat for about 5 minutes, stirring often, until the color deepens and the sauce thickens enough to leave brief tracks.
- 5
Reduce the heat to the lowest setting and stir in 120 ml heavy cream gradually.
Do not let the sauce boil. Add 25 g parmesan and stir until it melts smoothly into a coral-colored sauce.
- 6
Add the drained penne to the sauce and toss over low heat for about 1 minute.
If it feels too thick, add reserved pasta water a little at a time until each tube is glossy and coated.
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