Spicy Vodka Pasta (Penne alla Vodka)
A creamy, spicy tomato pasta inspired by the classic penne alla vodka: rigatoni or penne tossed in a rich sauce of tomato paste, cream, chili flakes and parmesan. Ready in about 20 minutes for a comforting weeknight dinner.
Ingredients
- 15 oz pasta rigatoni or penne
- ½ cup olive oil
- 1 tablespoon garlic finely chopped
- ⅔ cup tomato paste
- 1 ⅓ cups liquid cream
- 3 teaspoons red chili pepper flakes
- 2 teaspoons dried basil
- salt and pepper to taste
- ½ cup parmesan freshly grated
- 2 tablespoons butter
- 2 tablespoons parsley finely chopped
Instructions
- Bring a large pot of water with a teaspoon of salt to a boil. Add the pasta and cook according to the instructions on the package. Reserve a cup of the pasta cooking water and set it aside.
- Set a pan over medium heat and add the olive oil.
- Add the garlic and tomato paste and sauté for about 4-5 minutes.
- The tomato paste will darken in color; this cooks out its acidity.
- Add the liquid cream and mix until incorporated.
- Cook for another 3 minutes, stirring.
- Add the chili flakes, dried basil, salt and black pepper. Mix again.
- Add the grated parmesan, butter and reserved pasta water.
- Stir until the sauce is smooth and creamy.
- Add the cooked pasta and toss to coat it in the sauce.
- Garnish with parsley and chili flakes.
Notes
Despite the name, this version is alcohol-free. For a classic penne alla vodka, stir in 2-3 tablespoons of vodka after the tomato paste and let it cook off for 1-2 minutes. Reserve a cup of starchy pasta water to loosen the sauce, and store leftovers in the fridge for up to 3 days, adding a splash of cream or water when reheating.