 | Penne alla Vodka is one of Miss F's most favorite pastas. It only trails behind spaghetti and meatballs or Daddy pasta. I have several recipes that I like, but I really wanted to simplify it for an easier weeknight meal, something that didn't involve hours in the oven or a food processor. This meal was a huge hit, I served it with pizza chips and broccoli, with barely any leftovers of anything. Miss F called dibs on what was left for her lunch box the next day. I liked the fact that the sauce came together in the same amount of time as it took to cook the pasta. |
1 pound penne pasta
1 tablespoon olive oil
1 tablespoon butter
½ small onion, chopped
2 cloves garlic, minced
½ cup vodka
1 tablespoon tomato paste
¼ teaspoon red pepper flakes
1 (14.5 ounce) can crushed tomatoes
1 cup heavy cream
½ teaspoon salt
1 cup grated Parmesan cheese, plus more for serving
Prepare the pasta per package instructions, drain and set aside, reserving the pasta water. In a large skillet, heat the oil and butter over medium heat. Add the onion and garlic, saute for 2 to 3 minutes, until the onion is soft. Add the vodka to the pan, bring to a simmer and swirl in the tomato paste, simmer for 2 minutes more. Stir in the red pepper and tomatoes, bring to a simmer. Reduce the heat to low and stir in the cream and salt, once the mixture begins to bubble, stir in the Parmesan. Add the pasta and ½ cup of the reserved pasta water if the sauce needs thinning. Serve topped with additional Parmesan cheese.
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