Penne alla Vodka with Basil Cream Sauce

Ingredients · 4 servings

• 400 gDry penne pasta
• 30 gOlive oil
• 12 gGarlic
• 80 gProsciutto
• 1 gRed pepper flakes
• 300 gTomatoes
• 35 gTomato paste
• 60 gVodka
• 240 gHeavy cream
• 80 gParmesan cheese
• 10 gBasil leaf, fresh
• 8 gSalt

Equipment

stovetop, colander, large pot, serving spoon, skillet, tongs, wooden spoon

Instructions

1. 1
   Boil penne

   Bring a large pot of water to a boil, salt it, add the dry penne pasta, and cook until al dente, then drain well. · 10 min

   What to look for: pasta tender with a slight bite

2. 2
   Heat olive oil

   Heat the olive oil in a large skillet over medium heat until it shimmers. · 2 min

   What to look for: oil shimmering

3. 3
   Sauté aromatics

   Add the garlic, prosciutto, and red pepper flakes, and sauté until fragrant and lightly sizzling. · 1 min

   What to look for: fragrant and lightly sizzling

4. 4
   Cook tomatoes

   Stir in the tomatoes and tomato paste, cooking until slightly thickened and well combined. · 3 min

   What to look for: sauce slightly thickened

5. 5
   Simmer sauce

   Pour in the vodka and heavy cream, then simmer gently until the sauce is smooth and reduced. · 15 min

   What to look for: creamy and cohesive

6. 6
   Finish sauce

   Stir in the Parmesan cheese and chopped fresh basil until melted and evenly incorporated. · 2 min

   What to look for: glossy and aromatic

7. 7
   Combine pasta

   Add the cooked penne pasta to the sauce and toss until every piece is evenly coated. · 2 min

   What to look for: pasta fully coated

8. 8
   Serve pasta

   Divide the pasta among plates and serve hot, topping with extra Parmesan cheese if desired. · 1 min

   What to look for: creamy sheen