Easy Penne alla Vodka

Steps

1. 1.

   Get The Water On

   Bring a big pot of water to a rolling boil and add the salt. It should taste like mild seawater. Start the sauce while you wait.

2. 2.

   Soften The Aromatics

   Warm the olive oil and butter in a wide frying pan over medium heat. Add the shallot and cook 3 minutes until soft and see through. Add the garlic and chili flakes for 1 minute. Don't let the garlic brown.

3. 3.

   Fry The Tomato Paste

   Add all the tomato paste and stir it into the fat. Cook 4 to 5 minutes, pressing it against the pan, until it turns from bright red to a deeper rust colour and starts to catch slightly on the bottom. This step is the difference between flat and rich vodka sauce, so give it the time.

4. 4.

   Add The Vodka

   Pull the pan off the heat for a second and pour in the vodka, then put it back. Scrape up the brown bits from the bottom. Let it bubble 1 to 2 minutes until the sharp alcohol smell fades and it looks jammy.

5. 5.

   Cook The Penne

   Drop the penne into the boiling water now. Cook it 1 minute less than the packet says. Before draining, scoop out a mug of the cloudy cooking water.

6. 6.

   Make The Easy Penne alla Vodka Sauce

   Turn the sauce to low and stir in the cream. It will turn a soft orange pink. Simmer gently 2 minutes. Taste and add salt.

7. 7.

   Toss Everything Together

   Add the drained penne to the pan with about 120 ml of pasta water. Toss over low heat for 1 to 2 minutes. Take it off the heat, add the Parmesan and toss again until the sauce is glossy and coats every tube. Too thick, add a splash more water. Tear over the basil and serve with extra cheese.