Penne alla vodka

Ingredients

• 400 g Penne rigate
• 800 g Crushed tomatoes
• 60 ml Vodka
• 200 ml Heavy cream
• 1 piece Shallot
• 2 cloves Garlic
• 1 pinch Dried red chili
• 80 g Grated parmesan
• 50 g Salted butter
• 2 tbsp Extra-virgin olive oil
• to taste Fine salt
• to taste Ground black pepper
• 1 bunch Fresh basil

Method

1. Bring a large pot of well-salted water to a boil. Once boiling, drop in the penne and cook for one minute less than the package directions for an al dente texture. Stir occasionally.
2. Meanwhile, peel and finely mince the shallot. Peel and mince the garlic. Heat the olive oil in a large skillet over medium heat, add the shallot, and sweat until translucent, about 3 to 4 minutes.
3. Add the minced garlic and dried red chili to the skillet. Sauté for 30 seconds to 1 minute, until the garlic is fragrant but not browned.
4. Turn up the heat and pour in the vodka. Let reduce by about half until the smell of alcohol dissipates, about 2 to 3 minutes.
5. Add the crushed tomatoes to the skillet. Season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer gently for 10 to 15 minutes until the sauce thickens slightly.
6. Turn the heat to low and stir in the heavy cream gently. The sauce should turn a uniform pinkish color. Let heat for 1 to 2 minutes without boiling.
7. Just before the pasta is ready, reserve a small amount of the cooking water. Drain the penne.
8. Add the penne directly to the skillet with the sauce. Add the butter and a splash of reserved cooking water. Toss vigorously for 1 minute to coat the pasta and create a luscious emulsion.
9. Off the heat, stir in the grated parmesan until melted and the sauce is creamy. Adjust the seasoning if necessary.
10. Serve immediately in shallow bowls, sprinkled with slivered fresh basil and extra parmesan if desired.

Nutrition

Per serving

Energy

837.1 kcal

Protein

22.56 g

Carbohydrate

84.52 g

Fat

40.84 g

Fibre

6.85 g

Calcium

219.97 mg

Iron

0.43 mg

Magnesium

31.34 mg