16ouncespennecooked, drained with 1/4 cup pasta water reserved (per package directions)
3tablespoonsunsalted butter
1tablespoonolive oil
1cupwhite oniondiced
1/4teaspoonred pepper flakes
4garlic clovesminced or pressed
1/2cupvodka
1(15 ounce) can tomato sauce
Salt and pepperto taste
1cupheavy cream
Instructions
Cook the penne according to package directions. Drain, but reserve 1/4 cup pasta water. Set noodles aside.
16 ounces penne
Melt butter and olive oil together in a saucepan over medium heat. Add onions and red pepper flakes. Cook until onions are translucent, about 4 to 5 minutes. Add the garlic, and cook for an additional 30 seconds to 1 minute.
3 tablespoons unsalted butter, 1 tablespoon olive oil, 1 cup white onion, 1/4 teaspoon red pepper flakes, 4 garlic cloves
Pour in the vodka, and allow the alcohol to cook out, about 15 minutes. Add the tomato sauce, salt, and pepper. Bring to a simmer for an additional 5 minutes.
1/2 cup vodka, 1 (15 ounce) can tomato sauce, Salt and pepper
Reduce the heat to low, and add heavy cream. Stir to combine. Don't allow the sauce to become too hot or cream could break or curdle. Bring sauce to a simmer for 4 to 5 minutes, then remove from heat.
1 cup heavy cream
Toss the noodles with the sauce, and use the reserved pasta water to thin out the sauce if needed. Top with grated parmesan and fresh basil. Serve immediately.
Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4 ounces of pasta. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.