Penne alla vodka — the creamy Italian pasta with tomato sauce, garlic and cream

Penne alla vodka is one of the most beloved recipes of 1980s Italian cuisine — penne wrapped in a creamy pink tomato sauce, with garlic, cream and a little vodka that softens the sauce and makes it melt together perfectly. A simple, elegant dish, ready in about 30 minutes.

INGREDIENTS (serves 4): 400 g penne; 400 g peeled tomatoes (or tomato sauce); 200 ml cooking cream; 1 small onion, finely chopped; 2 garlic cloves, minced; 60 ml vodka; 2 tablespoons olive oil; 50 g grated Parmesan; salt and black pepper to taste; a pinch of sugar; fresh basil to serve.

PREPARATION:

1. Bring salted water to a boil and cook the penne according to the package instructions, until al dente. Reserve a cup of the cooking water and drain the pasta.
2. In a deep pan, heat the olive oil and sauté the chopped onion for 3–4 minutes, until softened. Add the garlic and sauté for 1 more minute.
3. Add the vodka and let it simmer for 1–2 minutes until the alcohol evaporates.
4. Add the peeled tomatoes (crushed by hand), salt, pepper and the pinch of sugar. Simmer the sauce for 10–12 minutes over medium heat.
5. Lower the heat and add the cream, stirring constantly until the sauce becomes creamy and pink.
6. Add the penne to the pan and mix well with the sauce; add a little of the reserved cooking water if the sauce is too thick.
7. Serve immediately with grated Parmesan on top and fresh basil leaves.

Time: Preparation 10 minutes, cooking 20 minutes. Servings: 4 people.