Penne in Creamy Tomato and Vodka Sauce

What you need

• 400 g (14 oz) penne
• 1 tbsp olive oil
• 30 g (2 tbsp) unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 pinch chili flakes, or more to taste
• 2 tbsp tomato paste
• 80 ml (1/3 cup) vodka
• 400 g (14 oz) crushed tomatoes, or passata
• 150 ml (2/3 cup) heavy cream
• 60 g (2 oz) parmigiano reggiano, finely grated, plus extra for serving
• 1 handful fresh basil leaves, torn
• salt, to taste, plus more for the pasta water
• black pepper, to taste

Method

Restated from the original video

1. 1

   Set a big pot of well-salted water over high heat for the pasta.

2. 2

   Melt the butter with the olive oil in a large frying pan over medium-low heat. Add the shallots and garlic and soften without browning, 3-4 min.

3. 3

   Stir in the chili flakes and tomato paste and fry, stirring, until the paste darkens to brick red, 1-2 min.

4. 4

   Take the pan off the heat, pour in the vodka, then return it to medium heat and let it bubble until the sharp alcohol smell is gone, about 1 min.

5. 5

   Add the crushed tomatoes and a pinch of salt. Simmer gently, stirring now and then, until slightly thickened, 10-12 min.

6. 6

   While the sauce simmers, cook the penne until 1 min short of al dente.

7. 7

   Lower the heat under the sauce and stir in the cream until evenly pink. Keep it at a bare simmer for 2 min.

8. 8

   Scoop out a mug of cooking water, then drain the penne and tip it into the sauce.

9. 9

   Add the parmigiano and a splash of cooking water and toss over low heat until the sauce turns glossy and coats the penne, 1-2 min.

10. 10

    Season with salt and black pepper, then stir in the basil.

11. 11

    Serve at once with more parmigiano on the side.

Imported from askchefdennis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.