Golden Hour Penne alla Vodka

⏱ 35 min · Serves 4

Silky, blush-pink and just a little boozy \u2014 this is the penne alla vodka that tastes like a trattoria but comes together in one pan while the pasta boils. Slow-cooked tomato paste is the secret: it turns deep, sweet and almost caramelised before the cream goes in.

Per serving: 840 kcal · 22.0g protein · 86.0g carbs · 45.0g fat

Ingredients

• 400g penne rigate
• 3 tbsp olive oil
• 30g unsalted butter
• 1 small onion, very finely chopped
• 3 garlic cloves, finely grated
• 1/2 tsp chilli flakes (or more)
• 150g tomato paste (double concentrate)
• 80ml vodka
• 180ml double cream
• 60g Parmesan, finely grated, plus more to serve
• 1 tsp caster sugar (if needed)
• Salt and black pepper
• Small handful basil leaves, torn

Method

1. Bring a large pot of well-salted water to the boil and start the sauce while it heats.
2. In a wide deep pan, warm the olive oil and butter over medium-low heat. Add the onion with a pinch of salt and cook gently for 8 minutes until soft but not coloured. Stir in the garlic and chilli flakes and cook 1 minute more.
3. Add the tomato paste and cook, stirring almost constantly, for 5\u20136 minutes. It should darken to a brick red and smell sweet and jammy rather than raw \u2014 this is where the flavour comes from.
4. Pour in the vodka, turn the heat up to medium and scrape the pan as it bubbles. Let it reduce for 2 minutes until the sharp alcohol smell has gone.
5. Drop the penne into the boiling water and cook 1 minute short of the packet time. Before draining, scoop out 400ml of pasta water.
6. Stir the cream and 200ml pasta water into the sauce. Simmer gently for 3 minutes until glossy and the colour of a peach.
7. Add the drained penne to the sauce with the Parmesan. Toss over low heat for 1\u20132 minutes, splashing in more pasta water until the sauce clings and slides. Taste \u2014 add salt, pepper, and the sugar only if the tomato tastes sharp.
8. Off the heat, stir through most of the basil. Serve in warm bowls with extra Parmesan and the last basil leaves on top.