📝 About This Recipe
This iconic pasta dish bridges the gap between classic Italian tradition and modern indulgence, featuring a velvety, rose-colored sauce that is both bright and luxuriously creamy. The vodka acts as a secret weapon, emulsifying the fats and unlocking hidden aromatics in the tomatoes that water or wine simply cannot reach. Perfectly balanced with a hint of Calabrian heat and finished with salty Pecorino, it’s a restaurant-quality masterpiece you can master in your own kitchen.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate (high-quality bronze-die extruded 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 pieces Shallots (very finely minced)
- 3 cloves Garlic (grated or smashed into a paste)
- 1/2 teaspoon Red Pepper Flakes (adjust to your heat preference)
The Sauce Base
- 6 ounces Tomato Paste (one small can, double-concentrated)
- 1/2 cup Vodka (use a clean, mid-shelf brand)
- 1 cup Heavy Cream (at room temperature)
- 1/2 cup Reserved Pasta Water (starchy liquid gold)
The Finish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Pecorino Romano (for a sharp, salty kick)
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Once boiling, 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 over medium heat, melt the butter and olive oil together until the butter begins to foam.
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3
Add the minced shallots to the skillet. Sauté for 3-4 minutes until they are translucent and soft, but not browned.
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4
Stir in the garlic and red pepper flakes. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste. Use a wooden spoon to break it up and incorporate it with the aromatics. Cook for 5-7 minutes, stirring frequently, until the paste turns from bright red to a deep, rusty brick color. This 'caramelization' is vital for depth of flavor.
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6
Pour in the vodka to deglaze the pan. Use your 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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7
Lower the heat to medium-low and slowly pour in the heavy cream. Whisk or stir constantly until the sauce is a uniform, beautiful sunset orange. Let it simmer gently.
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8
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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9
Before draining the pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside.
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10
Transfer the drained penne directly into the sauce skillet. Increase the heat to medium.
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11
Add 1/4 cup of the reserved pasta water and toss the pasta vigorously to coat. The starch will help the sauce cling to the ridges of the penne.
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12
Turn off the heat. Sprinkle in the Parmigiano-Reggiano and Pecorino Romano, stirring constantly until the cheese is melted and the sauce is glossy.
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13
If the sauce looks too thick, add a splash more pasta water until the desired consistency is reached.
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14
Stir in the fresh basil and cracked black pepper. Taste and add a pinch more salt if necessary.
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15
Serve immediately in warmed bowls, topped with an extra sprinkle of cheese and a drizzle of high-quality olive oil.
💡 Chef's Tips
Always use 'Penne Rigate' (with ridges) because the smooth version won't hold the sauce as effectively. Don't rush the tomato paste step; cooking it until it darkens removes the metallic 'tin' taste and adds sweetness. If you want a smoother sauce, you can blend the shallot/tomato base before adding the cream, though the texture of minced shallots is traditional. Make sure your heavy cream is at room temperature to prevent it from curdling when hitting the acidic tomato base. Never rinse your pasta; that coating of starch is what makes the sauce silky and cohesive.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light-bodied Sangiovese to cut through the richness. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. A side of warm, crusty garlic bread is essential for mopping up the extra vodka sauce. For an added protein boost, top with grilled shrimp or crispy pancetta bits. Finish the meal with a light lemon sorbet to cleanse the palate.