Penne alla Vodka
A rich and comforting creamy penne alla vodka delivers a deeply flavored tomato sauce.
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Instructions
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Start boiling salted water for penne pasta.
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Heat olive oil in a Dutch oven over medium-high heat. Cook chopped onions for 6 to 8 minutes until tender.
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Stir in minced garlic and crushed red pepper; cook for 1 minute until fragrant.
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Add tomato paste, cook stirring for 1 to 2 minutes until deep red.
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Deglaze with vodka, scraping browned bits. Cook for 2 minutes until reduced and alcohol smell dissipates.
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Add crushed tomatoes, bring to a boil, then simmer on low for 15 to 20 minutes until the sauce is very thick.
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While the sauce simmers, cook penne in the boiling water for about 10 minutes until al dente. Drain, reserving 1 cup of pasta water.
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Stir in heavy cream, salt, and black pepper. Optionally, blend the sauce until smooth for 1 minute, then return it to the Dutch oven.
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Add cooked pasta and parmesan cheese to the sauce. Cook over medium-low heat, stirring until cheese melts and pasta is coated, adding reserved pasta water for desired consistency.
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Serve with additional parmesan cheese.