Penne alla Vodka

Foundations Referenced

• → mother-sauces

Ingredients

• 1 lb penne
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/3 cup vodka
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan
• Salt, pepper
• Fresh basil

Method

1. Cook: Cook penne until 1 min short of al dente. Reserve 1 cup pasta water.

2. Heat: Heat oil over medium. Add garlic and pepper flakes, 30 sec. Add tomatoes, simmer 10 min.

3. Add: Add vodka. Simmer 5 min (the alcohol cooks off, leaving behind flavor compounds that are only soluble in alcohol — this is why vodka matters).

4. Step: Stir in cream and Parmesan. Simmer 2 min.

5. Add: Add pasta and a splash of pasta water. Toss until coated. Season. Garnish with basil.

What You're Practicing

• Vodka extracts flavor compounds from tomatoes that are alcohol-soluble (not water or fat-soluble) — this is why the dish tastes different from plain tomato cream sauce.
• The cream tempers the acidity of the tomatoes.
• Don't skip the pasta water — it's the emulsifier that makes the sauce cling.