penne alla vodka

Ingredients

• 500g Penne Pasta
• 50g Butter
• 50ml Vodka
• 400g Crushed Tomatoes
• 1 Onion, finely chopped
• 2 Cloves Garlic, minced
• 100ml Pasta Water (reserved)
• 1/2 tsp Red Pepper Flakes (adjust to taste)
• Salt and Black Pepper to taste
• Fresh Parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
4. Add the minced garlic and red pepper flakes and cook for another minute, until fragrant.
5. Pour in the vodka and let it simmer for 2-3 minutes, allowing the alcohol to burn off slightly.
6. Add the crushed tomatoes to the skillet and season with salt and black pepper.
7. Reduce the heat and simmer for 10-15 minutes, stirring occasionally.
8. Once the pasta is cooked, reserve 100ml of the pasta water before draining.
9. Add the drained pasta to the skillet with the sauce. Toss to coat.
10. Add the reserved pasta water to create a creamy consistency. Toss again to combine.
11. Serve immediately, garnished with fresh chopped parsley.

Notes

• For a smoother sauce, you can blend a small portion of the sauce before adding it back to the skillet.
• Using a good quality vodka will enhance the flavor of the dish.
• If you prefer a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little pasta water if needed.