Creamy pasta blend of tomato, vodka, chili, and Parmesan, ready in minutes for easy, flavorful dinners.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1–2 teaspoons crushed red pepper flakes
06 - 14 oz canned crushed tomatoes
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves, torn
13 - Extra grated Parmesan cheese
# Steps to Follow:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened. Incorporate minced garlic and crushed red pepper flakes; cook for 1 minute until aromatic.
03 - Pour crushed tomatoes into the skillet. Season with salt and freshly ground black pepper. Simmer uncovered for 5 minutes, stirring occasionally.
04 - Add vodka to the sauce and cook for 2–3 minutes, allowing the alcohol to evaporate fully.
05 - Lower the heat to a gentle simmer. Stir in heavy cream and let cook for an additional 2 minutes. Add grated Parmesan cheese, stirring until melted and the sauce achieves a rich, creamy texture.
06 - Transfer drained pasta to the skillet and toss with the sauce. Add reserved pasta water gradually, mixing until the sauce reaches desired consistency.
07 - Plate pasta immediately, topping each serving with fresh torn basil and additional grated Parmesan.
