Penne alla Vodka

Ingredients

• 1 lb penne rigate, 450 g
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion or 2 shallots, finely chopped
• 3 garlic cloves, finely chopped
• ½ tsp red pepper flakes, use ¼ tsp for mild
• 6 oz tomato paste (tomato purée), 170 g, about ⅔ cup
• ⅓ cup vodka, 80 ml
• 1 cup heavy cream (double cream), 240 ml
• ¾ tsp fine salt, or to taste
• ¾ cup Parmesan cheese, 65 g, finely grated, plus extra to serve
• ¼ cup fresh basil, torn

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the penne until 1 minute short of al dente. Reserve 1½ cups (360 ml) of the pasta water before draining.
2. While the pasta cooks, heat the olive oil and butter in a large, deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.
3. Add the garlic and red pepper flakes and cook for 1 minute.
4. Add the tomato paste and cook for 4 to 5 minutes, stirring often, until it darkens to a deep brick red and starts to stick to the pan.
5. Pour in the vodka and stir to loosen the paste and scrape the pan. Simmer for 2 minutes.
6. Reduce the heat to low and stir in the cream and salt until smooth.
7. Add the drained pasta, the Parmesan and ½ cup (120 ml) of the pasta water. Toss over medium heat for 1 to 2 minutes, adding more pasta water as needed, until the sauce is glossy and coats the pasta.
8. Taste for salt, scatter with basil and serve with extra Parmesan.