Penne Alla Vodka
Serves 3
10 mins prep
30 mins cook
0 mins total
This creamy, spicy classic wasn’t born in Italy—it took off in NYC in the ’70s, and the story is still up for debate. Either way, it just hits. And honestly? I’m not mad about it
0 servings
Heat oil in a pan over medium heat. Add in the shallots and cook until slightly softened, then add in the garlic. After about 1 minute, add in the calabrian chili and tomato paste. Stir well and allow the tomato paste to cook on the bottom of the pan for 3-5 minutes.
Deglaze the pan with the vodka, making sure to scrape down the bottom of the pan. Stir well to combine until the vodka is completely incorporated and reduced. Add in the tomatoes and allow to cook, stirring occasionally, until most of the liquid evaporates and the sauce has thickened, about 15 minutes. Optionally, blend until smooth for a silky smooth sauce.
Once the sauce is reduced, pour in the heavy cream and stir well. Add the butter and grated parmigiano to incorporate.
Cook your pasta in salted boiling water to one minute under al dente. Transfer the pasta to to the pan with the sauce and allow to finish cooking til perfectly cooked. Add in pasta water as needed to keep the sauce at the right consistency.
Plate with some basil oil and lots of grated parmigiano cheese.
