Silky Penne alla Vodka with Fresh Basil

Ingredients

• 1 pound dried penne rigate pasta
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, finely minced (or 1 small yellow onion)
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (plus more to taste)
• 1 tube (4.5 ounces / 1/2 cup) double-concentrated tomato paste
• 1/3 cup unflavored vodka
• 1 cup heavy whipping cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup reserved starchy pasta cooking water
• 1 teaspoon kosher salt, to taste
• 1/4 cup fresh basil leaves, torn

• 450g dried penne rigate
• 45ml extra-virgin olive oil
• 30g unsalted butter
• 2 shallots, finely minced
• 4 garlic cloves, minced
• 2g red chili flakes
• 130g double-concentrated tomato paste
• 80ml unflavoured vodka
• 240ml double cream
• 50g freshly grated Parmigiano-Reggiano
• 120ml starchy pasta water
• 6g kosher salt
• 15g fresh basil leaves, torn

Instructions

1. Boil the Penne

   Bring a large pot of salted water to a rolling boil. Add penne rigate and cook for 10 to 11 minutes until al dente (firm to the bite). Reserve 1/2 cup of starchy pasta water before draining.

   Visual Cue Penne should retain a slight chalky core when bitten.

2. Sauté Aromatics

   While pasta boils, heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add minced shallots and cook for 4 to 5 minutes until soft and translucent. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.

   Texture Cue Shallots soften without browning.

3. Caramelize the Tomato Paste

   Squeeze the entire tube of tomato paste into the skillet. Cook, stirring constantly with a wooden spoon, for 4 to 5 minutes until the paste darkens from bright red to a deep, rusty brick red and oil begins to separate.

   Visual Cue Deep rusty-red paste releasing sweet, caramelized tomato aroma.

4. Deglaze with Vodka

   Remove skillet briefly from heat and pour in the vodka. Return to medium heat and simmer vigorously for 2 to 3 minutes, scraping up browned bits, until the alcohol burns off and the liquid reduces by half.

   Visual Cue Liquid reduces to a thick glaze; alcohol fumes dissipate.

5. Add Cream and Emulsify

   Pour in the heavy cream and 1/4 cup of the reserved pasta water. Stir continuously over medium-low heat until the sauce turns uniform creamy blush pink and bubbles gently for 2 minutes. Stir in grated Parmigiano-Reggiano until melted and smooth.

   Texture Cue Silky, velvety pink sauce that coats the back of a spoon.

6. Toss Pasta and Basil

   Add the drained hot penne directly into the sauce. Toss vigorously with tongs or a spoon for 1 to 2 minutes over low heat so sauce enters pasta tubes. Add more pasta water if sauce needs loosening. Fold in torn basil leaves.

   Visual Cue Blush sauce fills the hollow centers and clings to ridges.

7. Serve

   Spoon into warm pasta bowls. Top with freshly grated Parmigiano-Reggiano, extra torn basil, and a crack of black pepper.

   Texture Cue Piping hot, creamy, rich, with gentle spicy warmth.