Penne alla Vodka (Gabriele Bertaccini)

Ingredients:

Kosher Salt

1 pound of penne pasta

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

2 cloves of garlis, minced

1 stalk of celery, minced

1 shallot minced

1/2 sweet onion, minced

freshly ground pepper

2 tablespoons vodka

1/2 cup of good quality tomato paste

1/2 cup heavy cream

pinch of sugar

1/2 teaspoon crushed red pepper flakes

1/2 cup freshly grated Gana Padano, plus more for serving

1/4 cup fresh parsley, chopped, plus more for serving

Directions

Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al dente accordinng to the package directions. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

Meanwhile, heat the oil and 1 tablepoon of the butter in a large saute pan over medium heat. When the butter has melted, add the garlic, celery, shallots and onions, reduce the heat to low and cook until the onions are translucent, 6 to 8 minutes. Season with salt and pepper.

Add the vodka, raise the heat to medium high and cook until the vodka is almost evaportated, about 2 minutes. Mix in the tomato paste. Add the cream, sugar and red pepper flakes, if using, and season again with salt and pepper. Reduce the heat to medium low and let the sauce simmer gently so the flavors come together, about 5 minutes. Taste the sauce and season again if needed.

Add the pasta to the sauce and mix to combine; add some pasta water if it seems dry. add the rimaing 2 tablepoons butter and mix to combine and melt the butter. Remove from the heat, add the Grana Padano and parsley and mix gently to combine. Transfer to serving bowls and finish with some more Grana Padano, freshly ground pepper and a sprinkle of parsley