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Penne with Vodka Sauce

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"Aside from the fresh basil—and even that grows abundantly on my patio during the summer—every ingredient for this dish is always on hand in my pantry or refrigerator. The vodka sauce, a bright tomato sauce enriched with heavy cream, comes together in the time it takes to boil the pasta. You won't really taste the vodka; it's simply there to cut the richness of the dish."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ ¾ cup finely chopped yellow onion (from 1 small onion)
â—¦ 3 cloves garlic, minced
â—¦ ½ teaspoon red pepper flakes
â—¦ 1 (28-ounce) can whole peeled plum tomatoes, chopped with their juices
â—¦ 2 tablespoons tomato paste
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon sugar
â—¦ â…“ cup vodka
â—¦ 1 pound penne pasta
â—¦ â…” cup heavy cream
â—¦ 3 tablespoons chopped fresh basil, plus more for serving
â—¦ Finely grated Parmigiano-Reggiano cheese, for serving


Recipe

Bring a large pot of salted water to a boil.

Heat the butter in a 3-quart saucepan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds more. Do not brown. Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka; bring to a boil. Reduce the heat to medium-low and cook at a lively simmer, uncovered, stirring occasionally, for 10 minutes.

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

Stir the cream into the sauce and 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. Be sure to remove the center knob on the blender and cover with a dish towel to avoid splatters, then pour back into the pan.)

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. Stir in the basil, then taste and adjust seasoning if necessary. Serve, passing the grated Parmigiano-Reggiano at the table.

Serves 4 to 6



Pro Tips:

• When combining a sauce with cooked pasta, always cook the two together in the pot for a minute or two before serving. This marries the flavors and helps the sauce cling to the pasta.

• If you'd like to add a little something special to this dish, try crisping a few thin slices of prosciutto and crumbling them over each serving. Simply place a few slices of prosciutto between two paper towels on a microwave-safe plate. Microwave on high for one minute. Remove the paper towel covering the prosciutto and let the prosciutto sit for a few seconds until crisp. Crispy prosciutto is also delicious crumbled over salads and soups.