Cook and Scale
Penne alla Vodka
4 servings · 35 min total
Creamy, blush-pink and irresistible: penne in a caramelised tomato and cream sauce with a whisper of chili. A modern trattoria favourite.
Ingredients
- 400 g penne
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic, minced
- 1 tsp chilli flakes
- 150 g tomato paste
- 2 dl heavy cream
- 60 g Parmesan, grated
- fresh basil to taste
- salt to taste
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion — Heat the olive oil and soften the onion for 6 minutes, then add the garlic and chili flakes and cook 1 minute more.
- 2.
Make the vodka sauce — Stir in the tomato paste and fry for 5 minutes until deep red and caramelised, then whisk in the cream to make a smooth pink sauce.
- 3.
Cook the penne — Meanwhile cook the penne in salted boiling water for 11 minutes until al dente, reserving a cup of pasta water.
- 4.
Toss pasta with the sauce — Toss the drained penne through the sauce with the Parmesan, loosening with pasta water into a silky coating. Finish with torn basil and serve.