Creamy penne with tomato, vodka, and a spicy kick, finished with basil and Parmesan.
# Components:
→ Pasta
01 - 14 ounces penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 teaspoon red pepper flakes
06 - 1/2 cup tomato paste
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt and ground black pepper, to taste
→ Finishing
11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan cheese, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and finely chopped shallot; cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in red pepper flakes and tomato paste. Cook, stirring frequently, for 2 to 3 minutes until tomato paste deepens in color.
04 - Reduce heat to low. Carefully stir in vodka and simmer for 1 to 2 minutes to allow the alcohol to evaporate.
05 - Add heavy cream and half of the grated Parmesan cheese. Stir to combine and cook for 2 to 3 minutes until the sauce becomes velvety.
06 - Transfer the drained pasta to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed for desired consistency.
07 - Adjust seasoning with salt and ground black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
