Penne alla Vodka

Ingredients

500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)

2 tsp cooking salt / kosher salt , for pasta cooking water

1 1/2 tbsp olive oil

1/2 small onion , finely diced (smaller dice than usual is better)

2 garlic cloves , finely minced

1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)

1 1/4 cups heavy / thickened cream (UK: double cream - Note 2)

1/3 cup vodka , or chicken stock/broth for alcohol free (Note 3)

1/2 tsp red pepper flakes (chilli flakes), 100% optional

3/4 tsp cooking salt / kosher salt (halve for table salt)

Pinch black pepper

50g / 1 loosely packed cup freshly grated parmesan , plus more for serving (Note 4)

1/2 cup+ pasta cooking water (Note 5)

2 tsp parsley , finely chopped, for serving (optional)

Instructions

ABBREVIATED:

Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!

FULL RECIPE:

Cook pasta - Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)

 Reserve pasta water - Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.

Vodka sauce:

Sauté - Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).

Make sauce - Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.

Toss! Add the pasta and 1/2 cup of the pasta cooking water. Over medium heat on the stove, stir for 1 - 1 1/2 minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.

Serve immediately in warmed pasta bowls* with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!

I think this was THE viral pasta about 5 years ago - but I totally missed the trend (not cool enough . While the young probably love that it's got vodka in it, I love it because you get to use a whole packet of pasta and a whole tub of tomato paste - no measuring, no waste!

Jokes aside, vodka adds depth and almost floral-like notes into the sauce without tasting boozy, and though not a standard step, cooking off the paste really lifts the flavour and cuts the sourness. Makes regular taste just as good as the pricier double-concentrate paste!