Ingredients
Scale
- 12 ounces penne pasta (or your favorite pasta shape)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 cup vodka
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand or roughly chopped
- 3/4 cup heavy cream
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, torn for garnish
If you’re looking for substitutions, feel free to swap heavy cream for half-and-half if you want a lighter sauce, though it won’t be quite as rich. Gluten-free pasta works beautifully here too, and I’ve even made this with zucchini noodles during summer months when Ouma and I were trying to eat a bit lighter without sacrificing flavor.
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1 cup of pasta water for later.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent and soft. I remember Mama Lou always saying, “soft onions are the soul of a good sauce.”
- Add the minced garlic and red pepper flakes to the skillet, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic—it should smell sweet, not bitter.
- Pour in the vodka, stirring to deglaze the pan. Let it simmer for about 3-4 minutes, allowing the alcohol to cook off and the flavors to meld. I always take a moment here to breathe in the aroma; it’s one of my favorite scents in the kitchen.
- Add the crushed tomatoes to the skillet, stirring well. Let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it thickens slightly and deepens in color. This is where the sauce really develops its heart.
- Reduce the heat to low and stir in the heavy cream, salt, and pepper. Let it warm through for another 3-5 minutes. The sauce will become luxuriously creamy—just the way Mama Lou would want it.
- Add the drained pasta to the sauce, tossing gently to coat. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and help the sauce cling perfectly to each piece.
- Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning if needed. I find this step so rewarding, knowing the sauce is exactly how I want it.
- Serve immediately, garnished with torn fresh basil leaves and additional Parmesan on the side. I love watching Ouma’s face light up when we sit down to this—it’s our little celebration of family and food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
