Penne alla Vodka

01Method

1. 1

   Bring a large pot of generously salted water to a boil over high heat. Add the penne and cook until al dente according to package directions. Reserve a little pasta water, then drain the pasta into a colander.

2. 2

   While the pasta cooks, warm a large sauté pan over medium-low heat. Pour in the olive oil and, once shimmering, add the garlic, salt, red pepper flakes, and black pepper. Stir frequently with a wooden spoon and cook until the garlic softens, about 4 minutes. Remove the pan from the heat before carefully adding the vodka to prevent flare-ups. Return the pan to medium-high heat and let the alcohol cook off for about 2 minutes, reducing the vodka by half.

3. 3

   Pour the crushed tomatoes into the pan and let the sauce simmer for 5 minutes until the sharp raw tomato flavor mellows.

4. 4

   Lower the heat to medium-low and stir in the butter and heavy cream. Once the butter is fully melted, remove the pan from the heat and blend the sauce with an immersion blender until smooth, transferring to a narrower container if needed. Return the sauce to the pan and simmer until slightly thickened, about 3 minutes. Season to taste with salt and black pepper.

5. 5

   Add the drained pasta directly into the sauce. Scatter in the Pecorino Romano, basil, and parsley, then toss everything together until the pasta is evenly coated. Serve immediately with additional grated cheese on top. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat with a splash of water or cream.