Equipment
Ingredients
Aromatics & Base
- 30 g unsalted butter, divided
- 15 ml olive oil
- 2 shallot, minced
- 2 garlic cloves, minced
- 2 g red pepper flakes
Sauce
- 130 g tomato paste
- 60 ml vodka
- 180 ml heavy cream, room temperature
Pasta & Finish
- 450 g penne rigate
- 60 g parmigiano-reggiano, finely grated
- 10 g fresh basil, torn
- kosher salt
Nutrition (per serving)
Method
Bring a large stockpot of heavily salted water to a boil.
While water heats, melt half the butter (15g) with the olive oil in a large skillet over medium heat. Add minced shallot and salt lightly. Sauté until softened but not browned.
Add minced garlic and red pepper flakes to the skillet. Stir for 30 seconds until fragrant, then add the tomato paste. Cook the paste, stirring constantly, until it turns a deep brick-red color and separates from the oil. This step is crucial for flavor depth.
Remove pan from heat briefly (for safety) and pour in the vodka. Return to medium heat and simmer rapidly to deglaze the pan and reduce the liquid by half, removing the harsh alcohol bite.
Stir in the heavy cream. Reduce heat to low and simmer gently until the sauce thickens slightly and becomes uniform.
Add penne to the boiling water. Cook until very al dente (about 1-2 minutes less than package directions), as it will finish cooking in the sauce.
Reserve 120ml (1/2 cup) of pasta water, then drain the pasta. Immediately transfer the pasta to the skillet with the sauce. Add 60ml (1/4 cup) of pasta water.
Cook over medium-high heat, tossing vigorously, until the sauce clings to the pasta. Remove from heat. Stir in the remaining butter (15g) and half the parmesan cheese until melted and glossy.
Garnish with fresh torn basil and the remaining parmesan cheese. Serve immediately.
Chef's Notes
- Do not skip the vodka. While it doesn't make the dish 'boozy', vodka acts as a solvent for flavor compounds in the tomatoes that are alcohol-soluble but not water-soluble, creating a flavor profile you cannot achieve with stock or water.
- Use 'double concentrate' tomato paste for the correct texture. Canned crushed tomatoes will make the sauce too watery and dilute the creaminess.
- The 'Mantecatura' step (Step 8) is vital. Adding cold butter and cheese off the heat creates an emulsion that makes the sauce stick to the pasta rather than sliding off.
Storage
Refrigerator: 3 days — Sauce may separate upon reheating; add a splash of water and stir gently.
Reheating: Reheat gently on the stove over low heat with a splash of water to loosen the emulsion.
