Lunch: Penne alla Vodka

Recipe by Judy Kim Judy Kim

Ingredients

kosher salt
1 lb. penne rigate
extra-virgin olive oil
1/2 c. chopped onion
3 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
1/2 c. vodka
Freshly ground black pepper
1/4 c. heavy cream
4 tbsp. cold, unsalted butter, cut into pats
1/2 c. grated Parmesan
1/4 c. chopped parsley

Instructions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1/2 cup pasta water and drain pasta.
In a large sauté pan over medium heat add 2 tablespoons olive oil, onions, and garlic; sauté until softened, 3 minutes. Add tomatoes, vodka and season with 1 teaspoon salt and 1/2 tsp black pepper. Simmer until alcohol burns off, 8 to 10 minutes. Stir in heavy cream and butter.
Drain pasta and add to vodka sauce; toss together using tongs. If sauce is too thick, add small amounts of pasta water until desired consistency. Top with Parmesan and parsley; mix gently.
Transfer to a platter and serve immediately.

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