Ingredients:

  • 1 pound Penne Pasta (bronze-cut preferred)
  • 2 tablespoons Olive Oil (Good Quality)
  • 1 medium Yellow Onion, finely minced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1/4 cup Vodka (Plain, 80 Proof)
  • 1 (28-ounce) can Crushed Tomatoes (San Marzano preferred)
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 3/4 cup Heavy Cream (35% fat)
  • 2 tablespoons Unsalted Butter, cold
  • 1/2 cup Parmesan Cheese, freshly grated (plus more for serving)
  • 2 tablespoons Fresh Basil or Parsley, chopped
  • Salt & Freshly Ground Black Pepper, to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add penne and cook 1-2 minutes less than package directions (al dente). Reserve at least 1.5 cups of the starchy pasta water before draining.
  2. Heat olive oil in a large, deep skillet over medium heat. Add minced onion and sauté gently until translucent and soft (about 5-7 minutes). Add garlic and red pepper flakes; cook for 1 minute until fragrant.
  3. Push the aromatics to one side, clear a space, and add the tomato paste directly to the hot surface. Cook, stirring constantly, for 2 minutes until it darkens slightly. Stir into the onions and garlic.
  4. Pour in the vodka. Bring the mixture to a simmer and let it bubble vigorously for 2-3 minutes, stirring to deglaze the pan.
  5. Add the crushed tomatoes and half a cup of the reserved pasta water. Bring to a gentle simmer. Season lightly with salt and pepper. Let the sauce simmer gently, uncovered, for 8-10 minutes to meld flavours.
  6. Reduce the heat to low. Slowly whisk in the heavy cream until fully incorporated. Do not allow the sauce to boil vigorously after the cream is added.
  7. Remove the skillet from the heat entirely. Stir in the cold butter, one piece at a time, swirling the pan until melted and emulsified. Stir in the grated Parmesan cheese.
  8. Add the drained, slightly undercooked pasta directly into the sauce. Toss vigorously, adding reserved pasta water a splash at a time, until the sauce clings beautifully to the penne.
  9. Taste and adjust salt and pepper as needed. Toss with fresh herbs and serve immediately with extra grated Parmesan on the side.