Penne Alla Vodka

Recipe yoinked from this website.
Their description : This is the best vodka sauce any of us in the test kitchen have ever had. It’s creamy but bright.
The secret: tomato paste. Yep, the lack of canned (crushed, pureed, or whole) tomatoes is no mistake. Tomato paste has a more concentrated flavor, and texture-wise, it makes for a smoother, almost velvety sauce.

To make sure that each piece of pasta is coated, we like to stir the pasta directly into the sauce while it’s still in the skillet before adding the last bit of Parmesan.

As you can see from the picture, you don’t need to use penne. In fact, we prefer the fatter rigatoni tubes because the middles catch more sauce. Rigatoni alla vodka just doesn’t have the same ring to it, ya know?

Ingredients

  • 3 tsp butter

  • 1 shallot/onion

  • 2 cloves of garlic

  • 250ml of tomato paste

  • 1/2 tsp crushed red pepper flakes

  • 2 tsp vodka

  • 500g pasta

  • 250ml of heavy cream

  • 250ml of parmesan (have a bit extra for presentation)

  • some basil (fresh if possible)

Directions

  • In a large skillet over medium heat, melt butter.

  • Add shallot/onion and garlic and cook, stirring frequently, until softened (4 to 5 minutes).

  • Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken (about 5 minutes).

  • Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.

  • Return sauce to medium heat and add 1 cup of pasta water and heavy cream, stirring to combine.

  • Add half the Parmesan and stir until melted.

  • Turn off heat and stir in cooked pasta.

  • Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry.

  • Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.