Creamy Vodka Penne (Print Version)
# Ingredients:
→ Pasta Essentials
01 -
8 ounces of dried penne pasta (makes about 2 cups uncooked)
→ Base for the Sauce
02 -
1 tablespoon of olive oil, just a small splash
03 -
2 tablespoons of butter
04 -
A finely diced half onion, small in size
05 -
1 fat garlic clove, minced
→ Rich and Creamy Sauce
06 -
1/4 cup vodka (any solid but basic option works)
07 -
1/4 cup tomato paste (the kind in a tube works great if you have it)
08 -
3/4 cup heavy cream (don’t swap this for a lighter option!)
09 -
A nice pinch each of salt and freshly cracked black pepper
→ Fresh Finish
10 -
A small handful of fresh basil, sliced up thin
11 -
Freshly grated Parmesan cheese for topping
# Instructions:
01 -
Boil a big pot of water and add a good dose of salt so the water tastes like the ocean. Cook the penne until it’s just al dente with a slight chew.
02 -
As your pasta cooks, melt the butter in a skillet with olive oil on medium heat. Toss in the onion and cook till softened and sweet-smelling, about 5 minutes.
03 -
Stir in the garlic until it smells fragrant—just 30 seconds is enough so it doesn’t burn. Add the vodka next and let it bubble for a bit, around 30 seconds.
04 -
Mix in the tomato paste until smooth, then slowly stir in the heavy cream. Lower the heat slightly and let the sauce warm gently while thickening.
05 -
Taste the sauce and adjust with salt and pepper until it’s just right. Combine with drained pasta and basil, stirring in pasta water if needed to loosen the sauce. Plate it up hot and finish with Parmesan.
# Notes:
01 -
Stick with heavy cream—lighter options can ruin the sauce texture.
02 -
Save some pasta water before draining—it’s perfect for adjusting sauce thickness.
03 -
Serves 4 average portions—double the ingredients for extra-hungry folks.