Difficulty Level: Easy
Cook Time: 30 minutes
Serving Size: 4-6 servings
1 lb. penne pasta, bronze cut
2 tbsp. butter
1/4 white onion, finely chopped
1/2 cup Italian parsley, finely chopped
1/2 cup basil, finely chopped
2 28 oz. cans crushed tomatoes
1/2 tsp. salt
1/4 cup vodka
1 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
Melt the butter in a heavy-bottomed pot over low heat and sauté the chopped onion until soft and translucent, about 4-5 minutes. Add the chopped parsley and basil and sauté for a further 1-2 minutes.
Add the crushed tomatoes, salt and vodka to the pot. Stir and let simmer over low heat for 20 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.
Strain the pasta and add it to a large sauté pan along with the vodka sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more parsley and Parmigiano.