Penne Alla Vodka

2  tablespoons		olive oil
6  ounces		tomato paste
3		to 4 cloves garlic, pressed in a garlic press or minced
1/4  teaspoon		red pepper flakes, to taste
1  teaspoon		kosher salt
1/3  cup		vodka
1/2  cup		heavy cream
16  ounces		penne pasta
4  ounces		Parmesan cheese, for serving
1  tablespoon		Chopped parsley, for serving

Tip: Click on the ingredient links to learn the nutritional information for all the Penne Alla Vodka ingredients. The serving size for any ingredient in Penne Alla Vodka may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the olive oil in a large Dutch oven over medium-high heat until very hot but not smoking. Reduce heat to medium. Add the onions and cook until softened and golden-brown, about 5 minutes. Add the tomato paste and garlic, stirring to combine, and sauté for 2 more minutes.

Add red pepper flakes and salt into the garlic mixture. Stir in the vodka and increase heat back to medium-high. Briskly simmer for 8 to 10 minutes, stirring frequently, until the alcohol flavor has cooked off. Reduce heat to low and whisk in heavy cream.

While making the vodka sauce, bring a large stockpot of heavily salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup cooking water before draining. Gently fold the cooked penne into the vodka sauce and continue cooking on low heat for another couple of minutes. (I actually use a little less than one pound of pasta because I like mine very saucy, but it is easier to just cook the pound and add it to the sauce to taste.) Toss with a bit of pasta water if the sauce is too thick.

Season with additional salt and red pepper flakes if desired, and serve with fresh Parmesan and chopped parsley.