Penne alla Vodka (Gabriele Bertaccini)

A rich and creamy pasta with tomato paste, vodka, aromatic vegetables and Grana Padano. Butter and cream give the sauce a silky texture, while crushed red pepper adds just a touch of heat.

Servings: About 4–6

Prep Time: About 15 minutes
Cook Time: About 25 minutes

Ingredients:

• Kosher salt, as needed
• 1 pound penne pasta
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1 stalk celery, minced
• 1 shallot, minced
• ½ sweet onion, minced
• Freshly ground black pepper, to taste
• 2 tablespoons vodka
• ½ cup good-quality tomato paste
• ½ cup heavy cream
• Pinch of granulated sugar
• ½ teaspoon crushed red pepper flakes, optional
• ½ cup freshly grated Grana Padano, plus more for serving
• ¼ cup fresh parsley, chopped, plus more for serving

Instructions:

1. Bring a large pot of water to a boil and season generously with kosher salt. Add the penne and cook until al dente according to the package directions.
2. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.
3. Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large sauté pan over medium heat.
4. When the butter has melted, add the garlic, celery, shallot and onion. Reduce the heat to low and cook for 6–8 minutes, or until the onion is soft and translucent. Season with salt and freshly ground black pepper.
5. Add the vodka and increase the heat to medium-high. Cook for about 2 minutes, or until the vodka has almost completely evaporated.
6. Stir in the tomato paste until well combined.
7. Add the heavy cream, sugar and crushed red pepper flakes, if using. Season again with salt and black pepper.
8. Reduce the heat to medium-low and gently simmer the sauce for about 5 minutes, allowing the flavors to come together. Taste and adjust the seasoning as needed.
9. Add the drained penne to the sauce and toss until thoroughly coated. If the sauce seems too thick or dry, add a little of the reserved pasta water until it reaches the desired consistency.
10. Add the remaining 2 tablespoons butter and toss until melted and incorporated into the sauce.
11. Remove the pan from the heat. Add the Grana Padano and chopped parsley and gently toss to combine.
12. Transfer to serving bowls and finish with additional grated Grana Padano, freshly ground black pepper and chopped parsley.

Tip: Don't forget to reserve the pasta water before draining the penne. The starchy water is especially useful for loosening the vodka sauce while helping it remain creamy and cling to the pasta.

Source: (Gabriele Bertaccini)