Ingredients:

  • 14 oz Penne (or rigatoni/mezze penne)
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 medium Shallots, finely diced
  • 3 cloves Garlic, minced
  • ½ tsp Red Pepper Flakes
  • 3 Tbsp Double Concentrated Tomato Paste
  • 5 oz Canned Crushed Tomatoes
  • ¼ cup Vodka (high proof)
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • ½ cup Heavy Cream (35% fat)
  • ½ cup Freshly Grated Parmesan Reggiano (plus extra for serving)
  • 2 Tbsp Fresh Basil or Parsley (optional garnish)
  • 1 to 1 ½ cups Reserved Pasta Cooking Water

Instructions:

  1. Prep Ingredients: Finely dice the shallots and garlic. Grate the Parmesan cheese. Bring a large pot of heavily salted water to a rolling boil.
  2. Cook Pasta: Add the penne and cook until just shy of al dente (about 2 minutes less than the package instructions). Before draining, scoop out 1½ cups (375 ml) of the starchy cooking water and set it aside. Drain the pasta immediately and reserve.
  3. Sauté Aromatics: In the large skillet over medium-low heat, melt the butter with the olive oil. Add the diced shallots and sauté gently until translucent and softened, about 5–7 minutes. Do not brown them.
  4. Bloom the Paste: Add the garlic, red pepper flakes, and tomato paste. Cook, stirring constantly, for 2 minutes. This step is vital to concentrate the tomato flavour.
  5. Deglaze with Vodka: Turn the heat up to medium-high. Pour in the cold vodka. Allow it to bubble vigorously. Scrape up any browned bits. Simmer until the liquid has reduced by half and the potent alcoholic aroma has completely dissipated (about 3 minutes).
  6. Add Tomatoes: Pour in the crushed tomatoes. Season with salt and pepper. Bring to a gentle simmer, then reduce heat and let the sauce bubble lightly for 5–8 minutes to allow the flavors to marry.
  7. Introduce Cream: Remove the pan from the heat briefly. Stir in the heavy cream until the sauce turns a uniform, rich pink colour. Return to very low heat. Do not let the cream sauce boil once the cream is added.
  8. Emulsify: Add about ½ cup (120 ml) of the reserved pasta water and stir vigorously. Add the grated Parmesan cheese and stir until fully melted and incorporated. The sauce should look luxurious and slightly thickened.
  9. Combine and Finish: Add the partially cooked penne directly into the sauce. Toss well to coat. Add the remaining pasta water, a splash at a time, continuing to toss the pasta over medium heat for 2–3 minutes until the pasta is perfectly al dente and the sauce has clung tightly to every piece.
  10. Serve: Taste and adjust final seasoning. Serve immediately, topped with extra grated Parmesan and a sprinkle of fresh basil or parsley.