Creamy, spicy vodka sauce coats penne, finished with Parmesan and basil for a bold Italian-American main.
# What you'll need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 to 2 teaspoons crushed red pepper flakes
06 - 14 oz canned crushed tomatoes
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup pasta water and drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Cook onion for 2 to 3 minutes until softened, then add garlic and crushed red pepper flakes; sauté for 1 minute until fragrant.
03 - Stir in crushed tomatoes, seasoning with salt and black pepper. Simmer uncovered for 5 minutes, stirring occasionally.
04 - Pour in vodka. Cook for 2 to 3 minutes, allowing the alcohol to evaporate.
05 - Reduce heat to low. Stir in heavy cream followed by Parmesan cheese. Simmer for 2 minutes, stirring until cheese has melted and sauce is smooth.
06 - Add drained pasta into the skillet with sauce, tossing to coat. Use reserved pasta water as needed for desired consistency.
07 - Plate pasta and top generously with torn basil leaves and more grated Parmesan. Serve immediately.
