Creamy Penne alla Vodka

• Penne pasta

  6.2 oz
• Vodka

  3.0 tbsp
• Crushed tomatoes

  8.8 oz
• Heavy cream

  8.0 tbsp
• Yellow onion

  0.5 unit
• Garlic cloves

  2 unit
• Parmesan cheese, grated

  1.4 oz
• Olive oil

  2 tablespoon
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon
• Red pepper flakes (optional)

  0.3 teaspoon
• Fresh basil

  0.2 oz

All Steps

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, finely dice the yellow onion and mince the garlic cloves.

3. 3

   In a large skillet or deep pan, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.

4. 4

   Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

5. 5

   Pour in the vodka and bring to a simmer, allowing it to cook for 2-3 minutes to burn off the alcohol. The sauce will thicken slightly.

6. 6

   Stir in the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to reduce slightly.

7. 7

   Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes, just until the sauce is heated through and creamy. Do not boil after adding cream.

8. 8

   Add the cooked and drained penne pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

9. 9

   Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil.