About this recipe

A rich, silky tomato-cream sauce spiked with vodka and finished with Parmesan — this classic Italian-American weeknight pasta comes together in under 45 minutes and tastes like it came straight from a trattoria. The vodka unlocks flavor compounds in the tomatoes that water and wine can't, giving the sauce its signature depth.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the penne pasta according to package directions until al dente. Before draining, scoop out 1 cup of pasta water and set aside. Drain the pasta and set aside.

2. 2

   While the pasta cooks, heat the butter and extra-virgin olive oil together in a large skillet over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and red pepper flakes and cook for 1 more minute until fragrant.

3. 3

   Pour in the vodka and stir, scraping up any bits from the bottom of the pan. Let it simmer for 2–3 minutes until the alcohol smell mellows. Add the crushed san marzano tomatoes, 1 tsp kosher salt, and black pepper. Stir to combine and simmer over ^[medium-low heat] for 10 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Reduce the heat to ^[low] and stir in the heavy cream. Simmer gently for 3–4 minutes until the sauce turns a deep blush-orange color. Add the drained penne pasta directly to the skillet and toss to coat. Splash in pasta water a little at a time until the sauce is glossy and clings to the pasta. Remove from heat and stir in the grated Parmesan cheese until melted. Taste and adjust seasoning. Serve immediately topped with fresh basil and extra Parmesan cheese.