Simple Penne Alla Vodka Recipe

Boil the pasta water. Bring a large pot of water to a boil (this is the one step that can make total time vary). Salt it generously. Add penne and cook until just shy of al dente, about 1 minute less than the package says.

Before draining, reserve 1 cup pasta water.

Start the sauce base. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 4 to 5 minutes. Add garlic and red pepper flakes and cook 30 seconds, stirring so the garlic does not brown.

Toast the tomato paste. Add tomato paste and cook, stirring often, until it darkens from bright red to a deeper brick color and starts to stick a little, 2 to 3 minutes. This is where the flavor gets serious.

Add vodka and simmer. Pour in vodka to deglaze the pan. Stir and scrape up any browned bits. Let it simmer 1 to 2 minutes so the sharpness softens (it will not necessarily cook off all the alcohol).

Make it creamy. Lower the heat to medium-low. Stir in heavy cream until smooth and glossy. Add Parmesan and stir to melt. If the pan feels too hot or the cheese looks like it might clump, take it off the heat and stir. If using butter, stir it in now.

Finish pasta in the sauce. Add the drained penne to the skillet. Toss for 1 to 2 minutes, adding splashes of reserved pasta water as needed until the sauce coats the pasta and looks silky, not tight.

Taste and adjust. Add black pepper, more red pepper flakes if you want, and a pinch of salt if needed (Parmesan can be salty). Finish with torn basil and more Parmesan.

Serve hot. Spoon into bowls and hit it with one more shower of Parmesan. Taste as you go and do not be afraid of that last splash of pasta water if the sauce needs loosening.