A traditional Italian pasta dish from Tuscany. Quick and easy to make, with a tomato sauce that is both slightly spicy from chili flakes and creamy from the cream. Unlike many Italian recipes that use wine, this one features the unique addition of vodka. Parmesan and basil complete the dish perfectly.
Ingredients
- Penne or elbow macaroni – 350 g
- Extra virgin olive oil – 2 tablespoons
- Garlic – 2 cloves
- Tomato puree – 1.5 cups
- Tomato paste – 1 heaping teaspoon
- Salt and pepper
- Chili flakes – 1 teaspoon
- Heavy cream (30%) – 150 ml
- Vodka – 60 ml
- Grated Parmesan – 4 tablespoons + for serving
- Fresh basil (or parsley)
Preparation
To prepare, bring a large pot of water to a boil, add 2 tablespoons of sea salt, then add the pasta and cook until al dente, according to the package instructions.
In a separate saucepan or deep skillet, heat the olive oil and add the minced garlic. Pour in the tomato puree and add the tomato paste. Season with salt and pepper and cook for about 3-4 minutes.
Add the chili flakes and cream, reduce the heat, and cook for another 2-3 minutes.
When the pasta is nearly cooked, pour the vodka into the sauce and slightly increase the heat under the pan. Drain the pasta, reserving half a cup of the pasta water.
Mix the pasta into the tomato sauce, adding the grated Parmesan and a bit of the reserved pasta water if needed to thin the sauce. Stir and cook for a moment longer in the pan. Serve on plates, topped with fresh basil and extra Parmesan.
