Penne Alla Vodka Recipe Ready in 30 Minutes Flat

Bring a large pot of water to a rolling boil and add 2 tablespoons of kosher salt. Cook the penne according to package directions until al dente, about 1 minute less than suggested. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam.

Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.

Pour in the crushed San Marzano tomatoes, stirring to combine. Let the sauce simmer for 8-10 minutes until it reduces slightly and deepens in color.

Carefully add the vodka to the pan. The sauce will bubble vigorously. Let it simmer for 3-4 minutes until the alcohol cooks off completely and the raw alcohol smell disappears.

Reduce the heat to low and stir in the heavy cream until the sauce turns a uniform blush-pink color. Season with salt and pepper and simmer for another 2-3 minutes until slightly thickened.

Add the drained pasta directly to the sauce along with the Parmesan cheese. Toss everything together over low heat, adding splashes of reserved pasta water as needed until the sauce coats every piece of penne.

Taste and adjust seasoning if needed. Serve immediately topped with additional Parmesan and fresh basil leaves.