Ingredients:

  • 4 Tbsp Unsalted Butter, divided
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 medium Yellow Onion (or shallots), finely minced
  • 3 large Garlic Cloves, finely minced or grated
  • 1/2 tsp Red Pepper Flakes (chili flakes)
  • 6 oz can Tomato Paste
  • Kosher Salt & Black Pepper, To taste
  • 1/2 cup Vodka (40% ABV)
  • 1 cup Heavy Cream (Double Cream)
  • 1 lb Penne Pasta (or Rigatoni)
  • Approx. 1 cup Reserved Pasta Water
  • 1/2 cup freshly grated Parmesan Cheese (plus extra for serving)
  • 2 Tbsp Fresh Basil or Parsley, chopped, for garnish

Instructions:

  1. Prep Mise en Place: Finely mince the onion and garlic. Measure out the tomato paste, cream, and vodka. Grate the Parmesan.
  2. Cook the Pasta: Bring 4 litres (approx. 1 gallon) of heavily salted water to a rolling boil. Add the penne and cook until just shy of al dente (usually about 2 minutes less than the package instructions).
  3. Reserve the Water: Before draining, scoop out at least 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta immediately and set aside.
  4. Sauté Aromatics: Melt 2 Tbsp (28g) butter and the olive oil in the large skillet over medium heat. Add the minced onion and a pinch of salt. Cook gently until the onion is softened and translucent (about 5-7 minutes).
  5. Toast the Paste: Stir in the red pepper flakes and the remaining 2 Tbsp (28g) of butter. When melted, stir in the tomato paste. Cook, stirring constantly, for 3-4 minutes until the colour deepens.
  6. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to burn.
  7. Deglaze with Vodka: Pour in the 1/2 cup (120 ml) of vodka. Immediately increase the heat to medium-high and bring the mixture to a rapid simmer.
  8. Reduce: Allow the vodka to bubble vigorously and reduce by about half, stirring occasionally (about 3-5 minutes). This cooks off the alcohol and prepares the sauce for emulsification.
  9. Add Cream: Reduce the heat back to medium-low. Slowly pour in the heavy cream while stirring. Bring the sauce to a gentle simmer (do not boil rapidly). Cook for 5 minutes until the sauce thickens slightly and achieves a uniform, pale pink hue. Season with salt and pepper.
  10. Combine: Add the slightly undercooked, drained penne directly into the sauce skillet.
  11. Achieve Perfect Consistency: Ladle in 1/2 cup (120 ml) of the reserved starchy pasta water. Toss vigorously for 1-2 minutes. Add more water, a tablespoon at a time, until the desired glossy consistency is reached.
  12. Finish: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese.
  13. Serve: Garnish immediately with fresh basil or parsley and extra Parmesan.