Penne alla Vodka

Ingredients

• 1 pound penne pasta
• 2 tablespoons kosher salt (for pasta water)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil leaves, torn

Nutrition (estimated per serving)

Method

1. Bring a large pot (6 quarts) of water to a boil over high heat and stir in 2 tablespoons kosher salt so it tastes like seawater; this will season the penne as it cooks.
2. In a large, deep skillet or wide pot (at least 12-inch), heat the olive oil and butter together over medium heat until the butter melts and foams slightly, about 1 minute.
3. Add the chopped onion and cook for 5 to 6 minutes, stirring occasionally, until it turns soft and translucent but not browned; lower the heat if it starts to color too fast.
4. Add the minced garlic and red pepper flakes and cook for 30 to 60 seconds, stirring constantly, just until fragrant; pull it off the heat briefly if it looks like it's browning, since burnt garlic turns bitter.
5. Carefully pour in the 1/3 cup vodka, standing back slightly since it may briefly flare up near an open flame, and let it simmer for 2 to 3 minutes, stirring, until the sharp alcohol smell fades and only about half the liquid remains.
6. Add the penne to the boiling water and cook for 1 minute less than the package instructions, until just shy of tender with a slight firm bite, then reserve 1 cup of pasta water before draining.
7. While the pasta cooks, stir the crushed tomatoes and 1/2 teaspoon salt into the vodka mixture, bring to a gentle simmer over medium-low heat, and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color.
8. Reduce the heat to low and stir in the heavy cream, simmering gently for 2 minutes until the sauce turns a pale orange-pink and looks smooth and glossy; do not let it boil hard, which can cause the cream to separate.
9. Stir in the 1/2 cup Parmesan cheese until melted and fully incorporated into the sauce.
10. Drain the penne (without rinsing) and add it directly to the skillet with the sauce, tossing with tongs to coat every piece.
11. If the sauce looks too thick to coat the pasta evenly, add the reserved pasta water 2 tablespoons at a time, tossing between additions, until the sauce clings to the penne rather than pooling underneath.
12. Taste and adjust with a pinch more salt if needed, then remove from heat and fold in the torn basil leaves just before serving so they stay bright green.
13. Divide among 4 bowls and top with extra grated Parmesan and a few more basil leaves.

Tips