Ingredients
Method
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
Sauté the Aromatics:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the finely chopped onion and sauté for 5–6 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
Build the Tomato Base:
- Add tomato paste to the skillet and cook for 1–2 minutes, stirring frequently.
- Stir in the crushed tomatoes and mix well.
Add the Vodka:
- Slowly pour in the vodka and stir to combine.
- Simmer the sauce for 5–7 minutes to allow the alcohol to cook off and the flavors to meld.
Incorporate the Cream and Cheese:
- Reduce the heat to low and stir in the heavy cream until fully combined.
- Gradually add the grated Parmesan cheese, stirring until melted and creamy.
Season the Sauce:
- Add crushed red pepper flakes (if using) and adjust the salt to taste.
Combine Pasta and Sauce:
- Toss the cooked penne pasta into the sauce, ensuring each piece is well coated.
- Add reserved pasta water, a little at a time, to reach your desired sauce consistency.
Garnish and Serve:
- Plate the pasta and garnish with fresh parsley or basil.
- Serve immediately and enjoy this classic Italian favorite!
Notes
- For the best results, use high-quality olive oil, real Parmesan cheese, and fresh garlic.
- Most of the alcohol in the vodka will cook off, leaving only the enhanced flavors behind.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or cream to loosen the sauce.