Penne alla Vodka
The decadent trattoria retro-icon: ridged penne coated in a velvety blush sauce made from caramelised tomato paste, gentle shallots, a splash of premium vodka, double cream, and savoury Parmigiano Reggiano.
Ingredients
- • 400g penne rigate
- • 3 tbsp extra virgin olive oil and 20g butter
- • 1 large banana shallot, finely minced
- • 3 cloves garlic, finely grated
- • 100g double-concentrated tomato paste
- • 60ml premium vodka
- • 150ml double cream
- • 1/2 tsp dried red chilli flakes
- • 60g Parmigiano Reggiano, freshly grated
- • Fresh basil leaves, torn
Preparation Steps
Melt butter with olive oil in a deep sauté pan over medium heat. Add the minced shallot, garlic, and chilli flakes, cooking for 4-5 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 5-6 minutes until the paste deepens into a dark brick-red caramel.
Pour in the vodka to deglaze the pan, scraping up all the sticky caramelised fond from the base. Let the vodka bubble vigorously and reduce by half for 2 minutes to cook off the raw alcohol.
Turn the heat to low and pour in the double cream, whisking until a gorgeous, glossy orange-pink emulsion forms. Simmer gently for 2 minutes and season with salt and black pepper.
Boil the penne in salted water until al dente. Drain, reserving 80ml of cooking water. Toss the penne directly into the warm vodka sauce with half the Parmigiano and a splash of pasta water. Toss until creamy, then garnish with torn basil and extra cheese.