40 minutes
A rich and creamy pasta dish featuring penne rigate with a tomato vodka sauce, finished with heavy cream and Parmesan cheese.
to taste
Onion, finely chopped
cups
tablespoons
Plum Tomatoes, canned or fresh, finely chopped
0 oz
tablespoons
Penne Rigate
0 lb
cups
tablespoons
to taste
1. Pasta Preparation
Bring a large pot of lightly salted water to a boil for the pasta.
2. Sauté Onions
Heat oil in a large sauté pan over medium-low heat. Add the onion and a pinch of salt. Cook for about 10 minutes until onions are soft and golden.
3. Tomato Simmer
Stir in the tomatoes with their juices. Simmer the mixture for 15 to 20 minutes.
4. Cream Incorporation
Remove the tomato mixture from the heat and blend in the heavy cream.
5. Cook Penne
Cook the penne in the boiling water until al dente, then drain.
6. Vodka and Butter
In the same pot, combine the cooked penne with vodka, butter, and a sprinkle of salt. Stir until the butter has melted.
7. Combine and Toss
Add the creamy tomato mixture to the pasta. Toss everything together until the penne is evenly coated.
8. Serve
To serve, place the creamy vodka penne in a large, warmed serving bowl. Offer grated Parmesan cheese on the side for guests to add to their liking.
Start with the best quality ingredients you can find. Opt for a reputable brand of pasta and mid-range vodka.
Use freshly grated Parmigiano-Reggiano or Pecorino Romano to enhance the creaminess of the sauce.
Cook your penne al dente and reserve some pasta water for adjusting sauce consistency.
Allow the sauce to simmer gently to marry the flavors and become more cohesive and rich.
Toss the pasta in the sauce over low heat to absorb the sauce and finish cooking.
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