Pasta alla Vodka

Recipe View 2 mins In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to brown. (1-2 minutes)

Recipe View 15 mins Add the crushed San Marzano tomatoes to the skillet, breaking them up further with a wooden spoon. Stir in the chopped fresh basil, season generously with sea salt and freshly ground black pepper. Bring to a gentle simmer and cook for 15 minutes, allowing the flavors to meld. (15 minutes)

Recipe View 10 mins Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining. (8-10 minutes)

Recipe View 15 mins Stir in the vodka to the tomato sauce and continue to simmer for another 15 minutes, allowing the alcohol to cook off and the flavors to deepen. (15 minutes)

Recipe View 10 mins Reduce the heat to low, gently stir in the heavy cream and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency. (10 minutes)

Recipe View Add the drained pasta to the sauce and toss to coat thoroughly. Serve immediately, garnished with extra fresh basil and a generous grating of Parmesan cheese.