The Perfect Pasta for Vodka Lovers: Penne alla Vodka

WHAT YOU’LL NEED TO MAKE PENNE ALLA VODKA

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Before getting starting, crush the tomatoes. You can either use kitchen shears to cut them directly in the can or pour the entire contents of the can into a resealable freezer bag, press out any excess air, seal tightly, and then squish by hand. (Diced canned tomatoes are treated with a chemical that prevents them from breaking down when cooking, so when I want a smooth tomato sauce, I prefer to use canned whole tomatoes and chop them myself.)

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Bring a large pot of salted water to a boil.

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Heat the butter in a 3-quart saucepan over medium heat until shimmering.

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Add the onion.

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Cook, stirring frequently, until softened and translucent, 3 to 4 minutes.

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Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds more. Do not brown.

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Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka.

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Bring to a boil, then reduce the heat to medium-low and cook at a lively simmer, uncovered, stirring occasionally, for 10 minutes.

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While the sauce simmers, boil the pasta according to the package instructions until just shy of al dente.

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Before draining, ladle out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, then return it to the pot.

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Stir the cream into the sauce.

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Simmer, uncovered, for about 3 minutes more. Using an immersion blender, purée the sauce until mostly smooth, leaving some small chunks. (Alternatively, ladle some of the sauce into a blender and purée until smooth. Be sure to remove the center knob on the blender and cover with a dish towel to avoid splatters, then add back to the pan.)

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Pour the sauce over the penne. It may seem a little soupy; that’s okay. Bring the sauce and pasta to a gentle boil over medium-high heat, stirring frequently; cook until the sauce is reduced and thickened enough to cling to the pasta, a few minutes. Add a little of the reserved pasta water if the pasta seems dry.

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When combining a sauce with cooked pasta, always cook them together in the pot for a minute or two before serving. This marries the flavors and helps the sauce cling to the pasta. Stir in the basil, then taste and adjust seasoning if necessary.

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Spoon the pasta into serving bowls and pass the grated Parmigiano-Reggiano at the table.

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