📝 About This Recipe
This iconic Italian-American classic marries the bright acidity of tomatoes with the luxurious richness of heavy cream, all tied together by a splash of vodka that unlocks hidden aromatics. Originating in the late 1970s, it has become the ultimate comfort food for its velvety texture and its unique ability to feel both sophisticated and cozy. This version uses a touch of calabrian chili for heat and a double-concentrated paste for a deep, sunset-orange hue that clings perfectly to every ridge of the pasta.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatics
- 2 tablespoons Unsalted Butter (high-fat European style)
- 1 tablespoon Extra Virgin Olive Oil
- 2 medium Shallots (very finely minced)
- 3 cloves Garlic
- 1/2 teaspoon Red Pepper Flakes (adjust to your heat preference)
The Sauce Base
- 6 ounces Tomato Paste (double-concentrated if possible)
- 1/2 cup Vodka (use a clean, mid-shelf brand)
- 1 cup Heavy Cream (at room temperature to prevent curdling)
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt; it should taste like the sea.
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2
In a large, deep skillet or Dutch oven, heat the butter and olive oil over medium-low heat until the butter is foamy.
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3
Add the minced shallots to the skillet. Sauté for 4-5 minutes until translucent and soft, but not browned. Add the garlic and red pepper flakes, cooking for just 60 seconds until fragrant.
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4
Add the tomato paste to the aromatics. Increase heat to medium and cook, stirring constantly for 5-7 minutes. The paste should turn from bright red to a deep, rusty brick color and begin to caramelize on the bottom of the pan.
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5
Pour in the vodka to deglaze the pan. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom. Let the vodka simmer for 2-3 minutes until the sharp smell of alcohol has dissipated and the liquid has reduced by half.
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6
While the sauce simmers, drop the penne into the boiling water. Cook for 2 minutes less than the package directions (very al dente), as it will finish cooking in the sauce.
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7
Lower the skillet heat to low and slowly pour in the heavy cream. Whisk constantly until the sauce is a smooth, vibrant orange. Keep it at a very low simmer.
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8
Just before draining the pasta, carefully ladle out about 1 cup of the starchy pasta water and set it aside.
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9
Drain the pasta and add it directly into the skillet with the vodka sauce. Toss gently to coat.
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10
Add the grated Parmigiano-Reggiano and a splash of the reserved pasta water (about 1/4 cup). Stir vigorously over medium heat; the starch and cheese will emulsify to create a glossy, clingy sauce.
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11
If the sauce looks too thick, add a little more pasta water until the desired silky consistency is reached.
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12
Turn off the heat. Fold in the fresh basil and cracked black pepper. Taste and add a pinch more salt if needed.
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13
Transfer to warm bowls and garnish with an extra sprinkle of cheese and a drizzle of olive oil. Serve immediately.
💡 Chef's Tips
Don't rush the tomato paste; caramelizing it until it turns dark red is the secret to a deep, savory flavor profile. Always use freshly grated Parmigiano-Reggiano; pre-shredded cheese contains anti-caking agents that will make your sauce grainy. If you don't want to use vodka, you can substitute with water and a squeeze of lemon, though you'll lose the specific molecular flavor extraction vodka provides. Ensure your heavy cream is not cold from the fridge; letting it sit out for 10 minutes prevents the sauce from breaking when it hits the heat. Always reserve more pasta water than you think you need; it is 'liquid gold' for adjusting the sauce texture at the very end.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Pinot Grigio or a light Rosé to cut through the creaminess. A simple arugula salad with a sharp lemon vinaigrette provides a perfect peppery contrast. Warm, crusty garlic bread is essential for mopping up any leftover sauce on the plate. For a protein boost, top with grilled shrimp or sliced blackened chicken breast. Finish the meal with a light lemon sorbet to cleanse the palate after the rich sauce.