Ingredients:

  • 1 lb (450 g) Penne pasta
  • 2 Tbsp Coarse sea salt (for the boiling water)
  • 2 Tbsp (30 g) Unsalted butter
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion or 2 large Shallots, finely diced
  • 4 cloves Garlic, minced
  • 4 oz (115 g) Double Concentrated Tomato Paste
  • ¼ tsp Red Pepper Flakes (or more, to taste)
  • ½ cup (120 ml) Vodka
  • 1 cup (240 ml) Heavy Cream, at room temperature
  • ½ cup (120 ml) Reserved Pasta Water (plus extra, if needed)
  • ½ cup (50 g) Grated Parmigiano-Reggiano, plus more for serving
  • Salt and freshly cracked Black Pepper (to taste)

Instructions:

  1. Mise en Place: Finely dice the onion/shallot and mince the garlic. Bring the salted water to a rolling boil in the large stockpot.
  2. Cook Pasta: Add the penne to the boiling water and cook according to package directions, aiming for 1 minute shy of al dente.
  3. Reserve Water: Before draining, scoop out at least 1 cup (240 ml) of the starchy pasta water. Drain the pasta and set aside.
  4. Sauté Aromatics: In the large skillet, melt the butter with the olive oil over medium heat. Add the diced onion/shallot and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and chilli flakes and cook for 1 minute until fragrant.
  5. Bloom the Tomato Paste (The Flavour Secret): Push the aromatics to the side. Add the tomato paste to the center of the pan and cook, stirring constantly, for 3–5 minutes. The paste should darken significantly, stick slightly to the bottom, and lose its metallic, raw smell.
  6. Deglaze with Vodka: Pour the vodka over the cooked paste. Increase the heat to medium-high. Bring to a rapid simmer and cook for 3–4 minutes, stirring, until the volume has reduced by half and you can no longer smell alcohol fumes.
  7. Add Cream and Simmer: Reduce the heat to low. Pour in the room-temperature heavy cream. Stir gently until the sauce turns a uniform, beautiful orange-pink hue. Simmer very gently for 2–3 minutes. Do not boil.
  8. Thicken and Season: Add about ½ cup of the reserved pasta water to the sauce. Stir well. Season generously with salt and pepper.
  9. Combine and Emulsify: Add the slightly undercooked drained penne and the grated Parmesan cheese to the sauce. Toss vigorously over low heat. The starch from the pasta and the reserved water will combine with the fats and cheese to create a thick, glossy, emulsified sauce that clings beautifully to the penne.
  10. Final Check: If the sauce is too thick, add more pasta water, one tablespoon at a time, until the desired coating consistency is achieved. Serve immediately.