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Penne alla Vodka
Creamy tomato sauce with a kick. The vodka cooks off but the magic stays.
retest scheduled Adapted from NYT Cooking — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Cook penne in salted water until just shy of al dente. Reserve 1 cup pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes. Sauté until fragrant.
- Add crushed tomatoes and salt. Simmer , stirring occasionally.
- Remove pan from heat. Add vodka, then return to heat. Simmer until sauce reduces and vodka smell dissipates.
- Reduce heat to low. Stir in heavy cream and simmer until sauce turns pink and thickens slightly.
- Add drained pasta and parmesan. Toss to coat, adding pasta water as needed for consistency.
- Serve topped with fresh basil and extra parmesan.
Notes
- Why vodka: It releases flavor compounds in the tomatoes that aren't alcohol or water soluble. The alcohol cooks off.
- Flambé warning: Add vodka off heat to prevent flare-ups, then return to the burner.
- San Marzano: These tomatoes are sweeter and less acidic. Worth seeking out.
- Make it richer: Add 2 Tbsp butter at the end for extra silkiness.
- Add protein: Grilled chicken, Italian sausage, or pancetta all work beautifully.
Adapted from NYT Cooking