Weeknight
Penne alla vodka
Blush-pink, silky, gently spiked — the pasta that turns a Tuesday into an occasion. Adapted from the Allrecipes classic.
The vodka is not there to taste — it is there to unlock the tomato. Do not skip it.
Method
- 01
Bring a large pot of well-salted water to the boil for the penne.
- 02
Warm the olive oil in a wide, heavy pan over medium heat. Sweat the onion with a pinch of salt for 5 minutes until soft and translucent. Add the garlic and chilli and cook for 30 seconds more.
- 03
Stir in the tomato paste and cook for 2 minutes until it darkens a shade and smells sweet.
- 04
Pour in the vodka and let it bubble hard for a minute to burn off the sharp edge.
- 05
Add the blitzed tomatoes, season, and simmer gently for 10 minutes until glossy and thick.
- 06
Meanwhile, cook the penne to just shy of al dente. Reserve a mugful of pasta water before draining.
- 07
Stir the cream into the sauce and simmer for 2 more minutes. Off the heat, beat in the parmigiano.
- 08
Fold in the drained penne, loosening with pasta water until every tube is coated. Tear in the basil, finish with black pepper and more parmigiano, and serve at once.
Keep cooking
