Ingredients:

  • 450 g Penne Pasta
  • 2 tbsp Coarse Sea Salt (for pasta water)
  • 30 g Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1 small Shallot or Yellow Onion (finely minced)
  • 4 cloves Garlic (finely minced)
  • 115 g Double Concentrated Tomato Paste
  • 60 ml High-Proof Vodka
  • 400 g Strained Crushed Tomatoes or Passata
  • ½ tsp Red Pepper Flakes (Chilli Flakes)
  • 240 ml Heavy Cream (Double Cream)
  • 60 g Freshly Grated Parmigiano Reggiano (plus extra for serving)
  • Salt and Freshly Ground Black Pepper (to taste)
  • Fresh Basil or Parsley (for garnish)

Instructions:

  1. Fill a large stockpot with water, add 2 tbsp salt, and bring to a rolling boil. Add the Penne Pasta and cook according to package directions minus 2 minutes (it must be very al dente).
  2. Before draining, scoop out 360 ml (1½ cups) of the starchy cooking water and set aside. Drain the pasta and reserve.
  3. In a deep, heavy-bottomed sauté pan, melt the butter with the olive oil over medium heat. Add the minced onion/shallots and a pinch of salt. Cook gently until translucent and very soft, about 5–7 minutes.
  4. Add the garlic and red pepper flakes. Cook for 30 seconds until fragrant. Immediately stir in the tomato paste. Cook, stirring constantly, for 3–4 minutes until the paste darkens slightly and caramelizes—this deepens the flavour.
  5. Increase the heat to medium-high. Pour in the vodka. Bring to a simmer and cook for 1–2 minutes, stirring, until the alcohol has fully reduced.
  6. Pour in the crushed tomatoes/passata, along with a pinch of salt and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  7. IMPORTANT: Take the pan off the direct heat source (or reduce heat to the absolute lowest setting). Slowly pour in the heavy cream while stirring continuously. Once incorporated, stir in the grated Parmesan cheese until melted and the sauce is a uniform, pale orange colour. Avoid high heat to prevent the cream from splitting.
  8. Add the al dente penne directly into the sauce and toss well to coat.
  9. Ladle in the reserved pasta water, 60 ml (¼ cup) at a time, mixing vigorously, until the sauce clings beautifully to the pasta, creating a glossy finish.
  10. Taste and adjust salt/pepper as needed. Serve immediately, topped generously with extra Parmesan and fresh herbs.