📝 About This Recipe
This Italian-American classic is the ultimate indulgence, featuring a velvety, blush-colored sauce that perfectly clings to every ridge of the penne. The vodka acts as a bridge, unlocking hidden aromatics in the tomatoes while adding a subtle, sophisticated heat that balances the richness of the heavy cream. It is a luxurious side dish that brings a vibrant pop of color and a sophisticated flavor profile to any dinner table.
🥗 Ingredients
The Pasta
- 12 ounces Penne Rigate (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatics
- 2 tablespoons Unsalted Butter (European style for higher fat content)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Shallot (very finely minced)
- 3 pieces Garlic Cloves (passed through a garlic press or minced)
- 1/2 teaspoon Red Pepper Flakes (adjust to your heat preference)
The Sauce Base
- 6 ounces Tomato Paste (one full small can)
- 1/3 cup Vodka (use a mid-shelf, unflavored brand)
- 1 cup Heavy Cream (at room temperature to prevent curdling)
- 1/2 cup Reserved Pasta Water (starchy water is the secret to the emulsion)
The Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/4 cup Fresh Basil Leaves (torn or chiffonade)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 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 sauté pan 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 become translucent and soft, but do not let them brown.
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4
Stir in the minced garlic and red pepper flakes. Cook for just 60 seconds until fragrant.
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5
Add the tomato paste to the aromatics. Use a wooden spoon to 'fry' the paste for 5-7 minutes, stirring constantly, until it turns from bright red to a deep, rusty brick color.
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6
Pour in the vodka to deglaze the pan. Scrape up all the caramelized bits from the bottom. Let it simmer for 2 minutes until the sharp smell of alcohol dissipates and the liquid reduces by half.
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7
Drop the penne into the boiling water. Cook for 2 minutes less than the package directions for 'al dente'—the pasta will finish cooking in the sauce.
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8
While the pasta boils, lower the heat under the skillet to low and slowly whisk in the heavy cream. Stir until the sauce is a uniform, silky orange hue.
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9
Carefully ladle out 1/2 cup of the starchy pasta cooking water before draining the pasta.
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10
Drain the penne and add it directly into the sauce skillet. Increase the heat to medium-low.
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11
Add half of the reserved pasta water and the grated Parmigiano-Reggiano. Toss vigorously for 1-2 minutes until the cheese melts and the sauce thickens to a glossy coating.
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12
If the sauce seems too thick, add the remaining pasta water a tablespoon at a time until the desired consistency is reached.
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13
Turn off the heat. Fold in the fresh basil and cracked black pepper.
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14
Taste and adjust salt only if necessary, as the cheese and pasta water are already salty.
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15
Transfer to a warmed serving bowl and garnish with an extra sprinkle of cheese and a sprig of basil.
💡 Chef's Tips
Always fry your tomato paste until it turns dark; this removes the raw metallic taste and adds depth. Do not skip the pasta water; the starch is what emulsifies the fat from the cream and cheese into a smooth sauce. Use room temperature cream to ensure it incorporates smoothly without breaking or curdling. If you want a smoother texture, you can blend the shallot/tomato base before adding the cream, though the rustic texture is traditional. For a vegetarian version, ensure your Parmigiano-Reggiano is made with microbial rennet.
🍽️ Serving Suggestions
Serve alongside a crisp Caesar salad with plenty of lemon zest. Pairs beautifully as a side to Grilled Chicken Paillard or Veal Milanese. Enjoy with a chilled glass of Pinot Grigio or a light Sangiovese. Accompany with warm, crusty ciabatta bread to mop up the extra sauce. A side of roasted broccolini with lemon provides a nice bitter contrast to the rich sauce.