A rich and creamy pasta dish featuring a tomato vodka sauce with penne, finished with Parmigiano-Reggiano.
65 minutes
A rich and creamy pasta dish featuring a tomato vodka sauce with penne, finished with Parmigiano-Reggiano.
tablespoons
Yellow Onion, diced
0 oz
Garlic, thinly sliced
cloves
pinches
to taste
Tomato Paste, concentrated
0 oz
Whole Peeled Tomatoes, canned
0 oz
cups
Penne Pasta, short tubular
0 lb
cups
Parmigiano-Reggiano, grated
0 oz
1. Sauté Aromatics
Melt butter in a large saucepan over medium heat. Add onions, garlic, and red pepper flakes. Lightly season with salt. Cook, stirring, until onions are soft without browning, about 15 minutes. Adjust heat if necessary.
2. Develop Flavor
Mix in tomato paste. Stir until fragrant and thickened, about 3 minutes. Add whole tomatoes with juice. Simmer, crush tomatoes with a spoon, until slightly thickened, about 10 minutes.
3. Create Sauce
Stir in cream. Blend sauce until smooth. Wipe pot and return sauce to it. Season with salt.
4. Cook Pasta
In salted boiling water, cook pasta until almost al dente, 3 minutes less than package instructions.
5. Combine and Finish
Add vodka to sauce. Simmer gently. One minute before pasta is done, use a skimmer to transfer pasta to sauce, adding 1/2 cup pasta water. Cook, stir, until pasta is al dente, about 3 minutes, adding more water if needed.
6. Final Touches
Off heat, add cheese, stir until smooth. Adjust salt and vodka to taste. Serve immediately with extra cheese.
Incorporate crispy pancetta or spicy Italian sausage for a meaty version. If you prefer seafood, shrimp or scallops can be an elegant addition. For a vegetarian twist, consider sautéed mushrooms or roasted eggplant.
Incorporate seafood such as shrimp, mussels, or clams into the spicy tomato sauce. Serve over linguine for a seafood lover's delight.
Swap out the traditional Parmesan for other cheeses such as Pecorino Romano for a sharper taste, smoked Gouda for a smoky flavor, or a dollop of ricotta for a creamier texture.
Begin with rendering guanciale or pancetta, then add the tomato base and a pinch of red pepper flakes. Traditionally served with bucatini and finished with Pecorino Romano cheese.
For a spicier take, increase the red pepper flakes and omit the cream. Add capers or olives for an extra layer of flavor.
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