Penne Alla Vodka Creamy Tomato (Print-Friendly Version)
Tubed pasta in creamy tomato vodka sauce with Parmesan and basil. A comforting, quick Italian favorite.
# What You'll Need:
→ Sauce Base
01 -
45 g unsalted butter
02 -
1 shallot, finely chopped
03 -
2 garlic cloves, finely chopped
04 -
120 g tomato paste
05 -
0.5 teaspoon crushed red pepper flakes
06 -
2 tablespoons vodka
07 -
Kosher salt, to taste
→ Pasta & Finish
08 -
450 g penne or rigatoni pasta
09 -
120 ml heavy cream
10 -
60 g Parmigiano Reggiano, finely grated, divided
11 -
Fresh basil leaves, for serving
# How to Make It:
01 -
Melt butter in a large skillet over medium heat. Add shallot and garlic, stirring frequently until softened and translucent, 4 to 5 minutes.
02 -
Add tomato paste and red pepper flakes. Cook, stirring frequently, until the paste coats the aromatics and begins to darken, about 5 minutes.
03 -
Pour in vodka and stir to incorporate, scraping up any browned bits from the bottom of the skillet. Remove from heat.
04 -
In a large pot of generously salted boiling water, cook pasta until al dente according to package instructions. Reserve 500 ml pasta water, then drain.
05 -
Return sauce mixture to medium heat. Stir in heavy cream and 60 ml of reserved pasta water. Add half of the Parmigiano Reggiano, stirring until melted and sauce is smooth.
06 -
Add drained pasta to the skillet. Fold in remaining Parmigiano, adding more reserved pasta water in small increments if the sauce is too thick. Adjust seasoning with salt as needed. Divide between bowls and garnish with additional Parmigiano and fresh basil.
# Additional Tips:
01 -
For a more velvety and flavorful sauce, use tomato paste instead of canned tomatoes.
02 -
Double the sauce quantity if you prefer a saucier finish or want leftovers for other dishes.
03 -
Omitting vodka will alter the distinctive sharp and balanced flavor; substitute with water if necessary.
04 -
Avoid serving vodka sauce to children, as some alcohol is retained in the finished dish.