Ingredients
-
225 g (8 oz) uncooked penne pasta
-
1 tablespoon olive oil
-
2 tablespoons butter
-
½ onion, finely chopped
-
1 garlic clove, minced
-
60 mL (¼ cup) vodka
-
60 g (¼ cup) tomato paste
-
180 mL (¾ cup) heavy/whipping cream
-
basil, thinly sliced (optional)
-
parmesan cheese (optional)
01
Cook pasta
-
Boil a large pot of generously salted water. Cook the penne pasta al dente according to package instructions.
02
Aromatics
-
Heat olive oil and butter in a frying pan over medium heat. Add the onion and sauté for about 5 minutes until softened
-
Stir in the garlic and cook for 30 seconds.
03
Make the vodka sauce
-
Add vodka to the pan and let it bubble for 30 seconds.
-
Stir in the tomato paste until the mixture is smooth.
-
Add the cream and reduce the heat to medium-low. Let the sauce warm through and thicken for 2–3 minutes.
04
Serve
-
Season the sauce with salt and pepper to taste. Add fresh basil
-
Toss the drained pasta with the sauce. If the sauce is too thick, thin it with a splash of reserved pasta water.
-
Serve immediately with freshly grated parmesan cheese
